The investigation of microbiological succession and changes in the enzymatic activity, temperature, pH, and phytotoxicity of lignin during its composting showed that the addition of a starter culture (a specially developed association of microorganisms) affects degradational succession in the compost pile. The process of composting can be monitored either microbiologically or biochemically, by measuring the activity of some enzymes. The compost is ready for use when the activity of oxidoreductases (particularly polyphenol oxidases) falls and the activity of invertase stabilizes at a certain level.
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