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The Effect of Yeast(Saccharomyces exiguus SJPAF1) on Odor Emission and Contaminants Reduction in Piggery Slurry

효모(Saccharomyces exiguus SJPAF1) 첨가에 따른 돈분뇨의 악취제거 및 오염물질 감소 효과

  • Published : 2009.03.31

Abstract

The aim of this study was to evaluate the effect of yeast(Saccharomyces exiguus SJPAF1, referred to as SA) addition on odor emission and contaminants reduction in piggery sluny. Four different rates of yeast addition were compared: no addition(SA0), 0.7L(SA0.7), 1.0L(SA1.0), and 1.5L(SA1.5) to one tone of piggery slurry. Odor emission tended to decrease with increasing the yeast application with concurrent effects of changes in temperature on outside of reactors. Particularly, reduction in ammonia emission was proportional to the yeast application rate; it reduced from 161.1 ppm in SA0 to 47.1 ppm in SA1.5 after 6 days of treatment Decomposition of piggery shiny by yeast increased to 13.8% more in SA1.5, and total amounts of piggery slurry decreased to 12.5% in SA1.5. Total coliforms were detected below 30MPN $ml^{-1}$ in SA1.5, while $8.3{\times}10^3$ MPN $ml^{-1}$ of Total coliforms were found in SA0. However, the effect of yeast addition in piggery slurry seemed to have no influence on the removal efficiency of contaminants such as BOD, COD, $NO_3^{-}-N$, $NH_4^{+}-N$, $PO_4^{-}P$. Consequently, the yeast(Saccharomyces exiguus SJPAF1) addition of 1.5% in the piggery sluny seems to have potential applicability for improving agent of pig-farm environment.

Keywords

Ammonia;Yeast;Odor;Piggery slurry;Saccharomyces exiguus SJPAF1

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