Rapid Deodorization Method of Pig Feces by Microorganisms

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  • OHTA Yoshiyuki
    Department of Food Science and Technology, School of Fisheries and Animal Husbandry, University of Hiroshima
  • IKEDA Mitsugi
    Department of Food Science and Technology, School of Fisheries and Animal Husbandry, University of Hiroshima

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Other Title
  • 悪臭物質の微生物による無臭化　ＩＩ　　微生物による豚ぷんの急速無臭化法
  • ビセイブツ ニヨル トンプン ノ キュウソク ムシュウカホウ アクシュウ ブッ

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Description

Pig feces, a malodorous substance, were completely deodorized within 8 hr, using the pig feces deodorized experimentally with a fermentation method by a farmer in Fukuyama city, as a seed culture. Mixture of pig feces and 20% (w/w) seed culture was blended with agricultural wastes such as rice hull, rice straw (cut 5cm long), and saw dust, in order to make 2.5 porosity (liter/kg); without these wastes, the amount of the seed culture was increased to give the same porosity. Then, the mixture was poured and left outdoors in a wooden box with a wire net attached across the bottom to make natural aeration available. During the deodorization process, numbers of actionomycetes and thermophilic bacteria increased; those of other microorganisms including the E. coli group decreased. The actinomycetes group was presumed to deodorize the feces. Hydrogen sulfite and the low-molecular-weight fatty acids, which are the characteristic malodorous agents of pig feces, could scarcely be found in the deodorized feces. Also, methyl-and ethylmercaptan could not be detected in the deodorized feces. By deodorization, the contents of crude protein, fat, and fiber were decreased 36, 41, and 34%, respectively. The deodorized feces can be expected to be a useful manure.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 53 (9), 277-284, 1979

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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