During the aerobic composting of livestock excrement, or leachate, which is generated in the composting process, is distributed through a bulking agent. In this research, a specific microorganism expected to reduce the emission of odor was activated in livestock excrement supernatant, which is similar to the leachate used for water control. While the microorganism was being diffused, odor properties were examined. The bulking agent, in which the specific microorganism was activated, was produced by applying a bioreactor filled with pumice and pellets to the treatment process of livestock excrement activation sludge method. The dominant microorganisms were Pseudomonas genera. Experiment results showed ammonia content was lowered as to 0.27 ppm 1n 15 days; however, it remained at levels of 3.15 ppm in the control reactor. After the composting time was completed, the ammonia concentrations were 0.07 ppm and 3.43 ppm, respectively. The complex odor in the test reactor was 28~30 times greater than of dilution, but was 42~45 times greater in the control reactor. Hydrogen sulfide and methyl mercaptan were not detected in either reactors. Ammonia was thought to be the major odor-producing source during the aerobic composting process of livestock excrement, and it was expected that the odor could be reduced by spraying a microorganism -activated solution as a bulking agent.

This study was carried out to get the information of Plum tree (192 germplasm) collected in Korea, and to evaluate the organic acid contents and fermentation solution. The organic acid content of fruit was 50.9 ± 6.0 ㎎/g, and which was composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid made no differences in organic acid content according to flesh color, whereas citric acid and total organic acid contents were highest in orange color and lowest in whitish green. Malic acid, citric acid and total organic acid contents did not show differences among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1 ~ 10.0 g and lowest at more than 20.1 g. The sugar content of fermentation solution of fruit was 55.7 ± 1.6 °Brix and the harvest rate was 116.7 ± 8.7%. The correlation coefficients among fruit weight, the sugar content (°Brix) and harvest rate of fermentation solution were very low, and there were correlations of r=–0.551** between fruit weight and oxalic acid, r=– 0.767** between malic acid and citric acid, and r=0.834** between citric acid and total organic acid content.