Efeito da aplicação de soro de leite nas características químicas e microbiológicas de solos

Abstract

During the cheese and derivates fabrication, some residues are added, the whey among them. This residue is an opaque liquid, with a yellowish green color, high concentration of BOD and high pollutant powder. Then, the knowledge of alternatives in the whey using and its impacts in the environment is of great importance. This study has as objective to evaluate the effect of different whey doses in the chemical and microbiological characteristics of a soil. The treatments were: the applications of four whey doses and a control (0 m³ ha-1; 50 m³ ha-1; 100 m³ ha-1; 150 m³ ha-1 e in 200 m³ ha-1) in two soils (high and low fertility) with three repetitions. It were evaluated the chemical characteristics of the soil through its pH determination, macro and micronutrients, CEC and V%. The microbiological characteristics evaluated were carbon from microbial biomass, basal soil breathing and the soil fungi and bacteria CFU. The whey application caused increase in the sodium and potassium contents, and the reduction of calcium, magnesium and organic matter contents of the soil. The biomass and the basal breathing were stimulated with whey application. The fungi and bacteria population increased with the biggest whey doses applied in the low fertility soil. The microbiological indicators showed themselves sensitive while demonstrating the changes caused due to the residue application.