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MICROBIOLOGICAL APPROACHES TO THE ESTIMATION OF THE INTAKE OF PROTEINS, FATS AND POLYSACCHARIDES INTO THE SOIL IN VARIOUS ARCHAEOLOGICAL CONTEXTS: RESULTS OF A LABORATORY EXPERIMENT
Abstract
In a model laboratory experiment, the succession of the microbial community during the decomposition of food products of a protein (sheep meat, cow curd), lipid (sheep fat) and polysaccharides (millet) was studied. Data on the dynamics of changes in the content of organic carbon, active microbial biomass, and respiratory response to the adding the low-molecular-weight compounds (amino acids and carboxylic acids) into the soil were obtained. It was found that the slowest decomposition of fat occurs after two months, the content of organic carbon (Corg) in the variants with fat was close to the values of the beginning of the experiment, while in other variants the values of the content of Corg decreased by more than two times. In all variants of the experiment, there was a sharp decrease in the ratio C/N, especially noticeable in the variants with fat and meat. It is shown that according to these indicators, the variants of the experiment were divided into three groups – the first group included variants with meat and cottage cheese, the second one includes millet and control, the third group includes fat. The obtained data can be used to reconstruct the original food in the vessels in ancient burials.
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