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J Korean Soc Environ Eng > Volume 38(4); 2016 > Article
J Korean Soc Environ Eng 2016;38(4): 162-168. doi: https://doi.org/10.4491/KSEE.2016.38.4.162
유용미생물을 활용한 음식물쓰레기의 악취저감 효과
김하나, 임봉빈, 김선태
대전대학교 환경공학과
Effect of Reducing the Odor of Food Wastes Using Effective Microorganism (EM)
Ha-Na Kim, Bongbeen Yim, Sun-Tae Kim
Department of Environmental Engineering, Daejeon University
Corresponding author  Sun-Tae Kim ,Tel: 042-280-2534, Fax: 042-283-8283, Email: envsys@dju.ac.kr
Received: January 25, 2016;  Revised: February 23, 2016;  Accepted: March 9, 2016.  Published online: April 30, 2016.
ABSTRACT
The aim was to investigate the effect of reducing the odorous and complex odor released during the decomposition of food wastes using effective microorganism (EM) as a function of time at 20℃ and 35℃. The variation of total microbial counts and dominant species counts in EM and leachate produced during food wastes decomposition was also observed. In general, the cumulative concentration of sulfur compounds (H2S, CH3SH) and complex odor released during food wastes decomposition increased with increasing elapsed time. The nitrogen compounds (NH3, trimethyl amine), however, was not observed in all samples. The addition of EM in food wastes resulted in the reduction of concentration of sulfur compounds and complex odor, in spite of the increase of CH3CHO concentration. The dominant microbial species detected in EM were Lactobacillus species(Lactobacillus rhamnosus and Lactobacillus casei). In the leachate produced during food wastes decomposition, however, the various microbial community alternative to that detected in EM was observed. The EM could be potentially useful as a tools for reducing odor induced from the food waste decomposition process.
Key Words: Effective Microorganism, Food Wastes, Odorous Substance, Detector Tube, Air Dilution Olfactory Method
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