Microbial Fermentation of Chicken Manure and Its Application

doi:10.3969/j.issn.1673-1689.2018.06.015

Home > Archive>Volume 37, Issue 6, 2018 >666-671. DOI:10.3969/j.issn.1673-1689.2018.06.015

Microbial Fermentation of Chicken Manure and Its Application
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                        10.3969/j.issn.1673-1689.2018.06.015
                    
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As chicken manure was still rich in nutrient，in this research，it was fermented by lactic acid bacteria，yeast，thermophilic heterotrophic ammonia-oxidizing and Sporotrichum thermophile as microbial agents and the mixture of corn flour，wheat bran and soybean meal as auxiliary materials. After fermentation for 48 hours，the result indicated that the sensory properties and palatability of chicken manure improved greatly. Furthermore，the content of E.coli reduced to less than 100 CFU/g，all the Salmonella and Shigella in chicken manure were killed. The content of amino acid and true protein reached to 12.89% and 18.34% respectively，which were higher than pre-fermentation，and the crude fiber was decreased by 21.97%. After feeding chicken with the fermented chicken manure for 27 days，results showed that adding 25% of the fermented chicken manure in the daily food did not affect the growth of chicken. This was a new way for utilization of chicken manure.

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YU Dong, LI Xianyong, LIANG Congcong, HU Zhiming, DENG Xianyu, LIN Lianbing. Microbial Fermentation of Chicken Manure and Its Application[J]. Journal of Food Science and Biotechnology,2018,37(6):666-671.

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Online: September 27,2018
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