Table 1.
Chemical and physicochemical characteristics of the amendment. WB wasted bread; bWB, bioprocessed wasted bread (treated with amylase and fermented with Lactiplantibacillus plantarum H64).
| Samples | Moisture (%) |
Ash (%) |
EC μS cm−1 |
OC (%) |
TN (%) |
C/N | Total P mg kg−1 |
|---|---|---|---|---|---|---|---|
| WB | 61.81 ± 6 | 0.73 ± 0.05 | 1950 ± 50 a | 40.7 ± 1 b | 2.47 ± 0.04 a | 16.4 ± 0.07 b | 1716 ± 246 |
| bWB | 65.04 ± 5 | 0.86 ± 0.06 | 1820 ± 60 b | 43.7 ± 2 a | 2.25 ± 0.02 b | 19.4 ± 0.03 a | 2150 ± 15 |
| ns | ns | * | * | * | ** | ns ¥ |
Data are the means of three independent experiments ± standard deviations (n = 3). a–b Values in the same column followed by a different letter are significantly different according to the HSD test or Dunn test (¥). * Significant at p ≤ 0.05; ** Significant at p ≤ 0.01, ns: not significant.