It was compared the reduction effect of contaminants and odor according to DO change and EM (effective microorganisms) addition in maturation process of piggery slurry. The maturation processes were divided into three cases as follows: R-1 was operated at 2.5 mg/ℓ of DO without the addition of EM, R-2 was operated at 7.5 mg/ℓ of DO without the addition of EM and R-3 was operated at 2.5 mg/ℓ of DO with the addition of EM. The addition of EM was more effective than the increase of DO for the reduction of CODcr, NH3-N and T-N in the maturation of piggery slurry. In addition, the reducing effect of odor intensity appeared high even in the short-term maturation period in case of adding EM and one could not even smell the stimulating odor of piggery slurry.

• 강경호(제주대학교 토목환경공학) | Kyung Ho Kang
• 감상규(제주대학교 토목환경공학) | Sang Kyu Kam
• 허철구(제주대학교 토목환경공학) | Chul Goo Hu
• 이민규(부경대학과 응용화학공학부) | Min Gyu Lee Corresponding Author