Effect of Storage Period on the Changes of Odorous Compound Concentrations and Bacterial Ecology for Identifying the Cause of Odor Production from Pig Slurry

Open Access

Peer-reviewed

Research Article

Ok Hwa Hwang,

Affiliation National Institute of Animal Science, Rural Development Administration, Wanju-Gun, Jeollabuk-Do, Republic of Korea
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Sung Back Cho,

Affiliation National Institute of Animal Science, Rural Development Administration, Wanju-Gun, Jeollabuk-Do, Republic of Korea
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Deug Woo Han,

Affiliation National Institute of Animal Science, Rural Development Administration, Wanju-Gun, Jeollabuk-Do, Republic of Korea
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Sang Ryoung Lee,

Affiliation National Institute of Animal Science, Rural Development Administration, Wanju-Gun, Jeollabuk-Do, Republic of Korea
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Jeong Hoon Kwag,

Affiliation National Institute of Animal Science, Rural Development Administration, Wanju-Gun, Jeollabuk-Do, Republic of Korea
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Sung Kwon Park

* E-mail: sungkwonpark@sejong.ac.kr

Affiliation Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
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Slurries
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Swine
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Indoles
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Phenols
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Gut bacteria
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Bacteroides
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Fatty acids
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Fermentation
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