| Title | Deodorization of Pig Slurry and Characterization of Bacterial Diversity Using 16S rDNA Sequence Analysis |
|---|---|
| Author | Ok-Hwa Hwang1, Sebastian Raveendar1, Young-Ju Kim1, Ji-Hun Kim1, Tae-Hun Kim1, Dong-Yoon Choi1, Che Ok Jeon2, Sung-Back Cho1, and Kyung-Tai Lee1 |
| Address | 1National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea, 2Department of Life Science, Chung-Ang University, Seoul 156-756, Republic of Korea |
| Bibliography | Journal of Microbiology, 52(11),918-929, 2014, |
| DOI | 10.1007/s12275-014-4251-5 |
| Key Words | metagenomics, microbial diversity, pyrosequencing, 16S rDNA, malodor-reducing additive |
| Abstract | The concentration of major odor-causing compounds including phenols, indoles, short-chain fatty acids (SCFAs) and branched chain fatty acids (BCFAs) in response to the addition of powdered horse radish (PHR) and spent mushroom compost (SMC) was compared with control nontreated slurry (CNS) samples. A total of 97,465 rDNAs sequence reads were generated from three different samples (CNS, n = 2; PHR, n = 3; SMC, n = 3) using bar-coded pyrosequencing. The number of operational taxonomic units (OTUs) was lower in the PHR slurry compared with the other samples. A total of 11 phyla were observed in the slurry samples, while the phylogenetic analysis revealed that the slurry microbiome predominantly comprised members of the Bacteroidetes, Firmicutes, and Proteobacteria phyla. The rarefaction analysis showed the bacterial species richness varied among the treated samples. Overall, at the OTU level, 2,558 individual genera were classified, 276 genera were found among the three samples, and 1,832 additional genera were identified in the individual samples. A principal component analysis revealed the differences in microbial communities among the CNS, PHR, and SMC pig slurries. Correlation of the bacterial community structure with the Kyoto Encyclopedia of Genes and Genomes (KEGG) predicted pathways showed that the treatments altered the metabolic capabilities of the slurry microbiota. Overall, these results demonstrated that the PHR and SMC treatments significantly reduced the malodor compounds in pig slurry (P < 0.05). |