L’importance des bactéries et des champignons producteurs d’enzymes dans la dégradation et le recyclage des résidus agricoles

Abstract

Bacteria and fungi play interchangeable roles in the degradation of agricultural residues through their ability to produce a wide range of enzymes capable of breaking down complex organic compounds such as cellulose, hemicellulose, and lignin. These enzymes—including cellulases, hemicellulases, and ligninases are essential for converting organic biomass into simpler substances that can be assimilated by the soil or valorized into bioenergy through various residue management methods, such as composting, which relies on the degradative abilities of microbes. The fungus Trichoderma harzianum produces peroxidase, an enzyme that acts extracellularly to degrade lignin through an oxidative mechanism. Meanwhile, bacteria such as Bacillus subtilis play a significant role in enzymatic activation and in accelerating the decomposition processes. Moreover, microbial activity during decomposition is influenced by environmental factors such as pH, temperature, moisture and substrate availability. The synergistic interaction between these microorganisms and their enzymes enhances the breakdown of organic matter, supports nutrient recycling, reduces the environmental impact of agricultural waste, and contributes to sustainable solutions for agricultural residue management. The implementation of advanced biotechnologies, including metagenomics and genetic engineering, could aid in identifying more efficient and adaptable microbial strains for the treatment of diverse agricultural wastes.