BIO Web Conf.
Volume 42, 2022International Scientific and Practical Conference “Sustainable Development of Traditional and Organic Agriculture in the Concept of Green Economy” (SDGE 2021)
|Number of page(s)||9|
|Section||Agrobiotechnology in Crop and Livestock Production|
|Published online||13 January 2022|
Performance improvement of aquaponics systems when using microbiological strains in them
Don State Technical University, Gagarin Sq., 1, 344003 Rostov-on-Don, Russia
2 Branch of the Federal State Budgetary Institution “Russian Agricultural Center” in the Rostov region, 344029 Rostov-on-Don, Russia
3 Volgograd State Agricultural University, 26 Universitetskiy ave, 400002 Volgograd, Russia
4 Kalmyk State University named after B.B. Gorogovikov, Pushkin St., 11, 358000 Elista, Russia
* Corresponding author: Alb9652@yandex.ru
The essence of the method of operation of the aquaponic system is to use the vital waste of aquatic animals as food for plants. At the first stage, the fish produces waste products. Then, in the second stage, microbes and worms convert the waste into fertilizers for plants. During the process, at the third stage, plants consume the necessary products of excretion of living organisms. Aquaponics is an artificial ecosystem in which three types of living organisms are key: aquatic animals (usually fish or shrimp), plants and bacteria. This technology works on the principle of an ecosystem of fish and plants: fish provides food to plants, and plants purify water and are environmentally friendly. The essence of this method is to use the vital waste of aquatic animals (fish, shrimp) as a nutrient medium for plants. These are chemicals such as nitrogenous, potassium, phosphorus compounds, carbon dioxide. Thanks to aquaponic farms, the costs of water and other natural resources, soil pollution and the use of insecticides are already being reduced in different places of our planet. Such systems are a sustainable ecosystem capable of producing organic matter that does not contain toxic substances often present in vegetables grown by traditional methods.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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