CAJ | 학술논문

[目的]研究利用生物发酵技术对病死猪进行无害化处理后发酵堆体的温度及其微生物含量的变化情况。[方法]本试验利用温度探头分层埋堆全程记录、细菌学计数和荧光RT-PCR/RT-PCR检测等方法对临沂市沂水县某猪场的病死猪生物发酵无害化处理技术效果进行跟踪监测和评估。[结果]经21天监测发现，发酵温度最高达70℃；试验病毒均已被杀灭；细菌含量（CFU）也分别由A组的1.33×108下降至1.37×103、B组的3.26×107下降至1.62×103。[结论]研究结果表明，此场生物发酵堆体上、中、下三层中层的温度最高，最高温度出现在第3天~9天之间，达到70℃左右，堆体发酵温度受环境温度的影响较大；发酵法对病毒和细菌的杀灭效果显著。
[목적]연구이용생물발효기술대병사저진행무해화처리후발효퇴체적온도급기미생물함량적변화정황。[방법]본시험이용온도탐두분층매퇴전정기록、세균학계수화형광RT-PCR/RT-PCR검측등방법대림기시기수현모저장적병사저생물발효무해화처리기술효과진행근종감측화평고。[결과]경21천감측발현，발효온도최고체70℃；시험병독균이피살멸；세균함량（CFU）야분별유A조적1.33×108하강지1.37×103、B조적3.26×107하강지1.62×103。[결론]연구결과표명，차장생물발효퇴체상、중、하삼층중층적온도최고，최고온도출현재제3천~9천지간，체도70℃좌우，퇴체발효온도수배경온도적영향교대；발효법대병독화세균적살멸효과현저。
Objective]The experiment was designed to study the changes of temperature and microorganism amount in stacks of dead pigs treated with bio-fermentation. [Method] Temperature detectors,bacterium counting and fluorescent RT-PCR/RT-PCR assays were used to monitor and assess the effect of bio-fermentation in pig farms in Yishui county, Shandong province. [Result]After 21 days monitoring,it was found that the highest fermentation temperature was up to 70℃,the 2 test viruses were all killed and the bacteria content (CFU) was decreased from 1.33×108 to 1.37×103 in group A,and from 3.26 × 107 to 1.62×103 in group B. [Conclusion]The experiment showed that the mid-layer in the stack reached the highest temperature of 70℃lasting from the third to the ninth day;the fermentation was affected significantly by the environment temperature;the bio-fermentation produced significant killing effect on virus and bac-terium.