계분 유래 미생물에 대한 Lactobacillus sakei 의 항균활성

Abstract

This study was conducted to find means to reduce the foul smell emitted from chicken manure. Rice water was inoculated with Lactobacillus sakei and then examined to determine the bacterial survival rates during storage, and whether fermentation had occurred. Rice water was an excellent medium for the growth of L sakei, given that a viable cell count was maintained for 15 days during storage at 4℃ and decreased slightly thereafter. Furthermore, microorganisms in chicken manure were separated and 14 species were identified. The antibacterial activity of an L. sakei supernatant against the identified microorganisms was measured using the agar diffusion method. The growth of 11 out of 14 species was inhibited, and only Corynebacterium variabile, Enterococcus faecium, and Raoultella ornithinolytica survived. Rice water was fermented by inoculation with L. sakei and mixed with chicken manure, and the quantities of ammonia, ethyl mercaptan, and hydrogen sulfide were measured after 48 hours. Emissions of ammonia and ethyl mercaptan were reduced significantly.