ArticleBioMed research international2018
Biochemical Changes and Biological Origin of Key Odor Compound Generations in Pig Slurry during Indoor Storage Periods: A Pyrosequencing Approach.
Article in BioMed research international, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- In Vitro Assessment of the Effectiveness of Mineral Adsorbents in Sequestering Boar Taint Compounds.Animals : an open access journal from MDPI · 2025Article
- Effects of fermented bamboo fiber on intestinal health and fecal pollutants in weaned piglets.Frontiers in nutrition · 2025Article
- Deodorizing bacterial consortium: community analysis of biofilms and leachate water collected from an air biofiltration system in a piggery.Environmental science and pollution research international · 2024Article
- Multispecies probiotic supplementation in diet with reduced crude protein levels altered the composition and function of gut microbiome and restored microbiome-derived metabolites in growing pigs.Frontiers in microbiology · 2023Article
- Lignin intermediates lead to phenyl acid formation and microbial community shifts in meso- and thermophilic batch reactors.Biotechnology for biofuels · 2021Article
- Article
- Compositional and Functional Characteristics of Swine Slurry Microbes through 16S rRNA Metagenomic Sequencing Approach.Animals : an open access journal from MDPI · 2020Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Production of odors is a complex process. Many bacterial species are involved in the production of an extensive array of key odor compounds in stored pig slurry. Understanding of basic microbial communities and their role during storage periods is an essential way to control and prevent the odors generations. In this aspect, the pig slurry samples were taken directly from deep pits of finisher pig building every two weeks, their biochemical changes were analysed, and the indigenous bacterial communities that involve in offensive odor producing compounds were identified. The SCFA, BCFA, phenols, and indoles levels altered drastically in the slurry during storage periods. The COD, BOD, SS, P
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