Análisis ambiental de la estabilización de purines de cerdo, asociado al uso de bacterias lácticas, con diferentes fuentes de carbono.
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Date
2019
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Publisher
Universidad de Concepción
Abstract
La carne roja de mayor consumo mundial es la de cerdo, cuya demanda en
las últimas décadas se ha incrementado, intensificando la cría de cerdos y
generando grandes cantidades de purines (mezcla de orinas y heces de
porcinos) que contienen microorganismos patógenos, nutrientes y producción de gases nocivos para las personas y el medioambiente.
En el último tiempo se ha investigado el uso de nuevas tecnologías para
disminuir la presión ambiental que ejercen los sistemas de lagunaje de
purines de cerdo, por ejemplo la utilización de bacterias productoras de ácido láctico como Lactobacillus plantarum, especie importante en la fermentación de productos vegetales y producción de sustancias antimicrobianas.
En esta investigación se analizó si L. plantarum combinada con distintas
fuentes de carbono (Suero de queso y Melaza) actúa como probiótico y es capaz de modificar el comportamiento del purín de cerdo estabilizado en el
tiempo, en cuanto a la presencia de patógenos y producción de gases.
El experimento se mantuvo al interior de un invernadero por un periodo de 3meses, en donde se empleó purín de cerdo en bidones de 5 litros, variando la fuente de carbono y el inóculo bacteriano. Los métodos a utilizar para analizar la fase líquida fueron los descritos en Standard Methods for the Examination of Water and Wastewater (DQO, pH, sólidos totales y volátiles, amonio, cloruro, nitrato, coliformes fecales y totales), además de mediciones de gases con instrumento de terreno (CO, CO2, H2S, CH4).
Como resultados, se observaron diferencias entre el purín solo y combinado con bacteria láctica y fuentes de carbono, donde ocurrió una disminución de organismos patógenos por una acidificación del medio, como también una modificación de la composición de los gases emanados.
Este estudio es un aporte a la mitigación de los efectos ambientales negativos que se asocian a los purines de cerdo.
The world’s most consumed red meat is pork, whose demand in recent decades has increased, intensifying pig breeding and generating large amounts of slurry (mixing of urine and pig feces) containing pathogenic microorganisms, nutrients and the production of gases harmful to humans and the environment. The use of new technologies to reduce the environmental pressure exerted by pig slurry lagoon systems has recently been investigated, for example the use of lactic acid producing bacteria such as Lactobacillus plantarum, an important species in the fermentation of plant products and the production of antimicrobial substances. In this research it was analyzed if L. plantarum combined with different sources of carbon (Whey and Melaza) acts as probiotic and is able to modify the behavior of pig slurry stabilized in time, in terms of the presence of pathogens and gas production. The experiment was kept inside a greenhouse for a period of 3 months, where pig slurry was used in 5 liter drums, varying the carbon source and the bacterial inoculum. The methods to be used to analyse the liquid phase were those described in Standard Methods for the Examination of Water and Wastewater (COD, pH, total and volatile solids, ammonium, chloride, nitrate, faecal and total coliforms), in addition to gas measurements with ground instrument (CO, CO2, H2S, CH4). As a result, differences were observed between the slurry alone and combined with lactic bacteria and carbon sources, where a decrease of pathogenic organisms occurred by an acidification of the medium, as well as a modification of the composition of the emanated gases. This study is a contribution to the mitigation of the negative environmental effects associated with pig slurry.
The world’s most consumed red meat is pork, whose demand in recent decades has increased, intensifying pig breeding and generating large amounts of slurry (mixing of urine and pig feces) containing pathogenic microorganisms, nutrients and the production of gases harmful to humans and the environment. The use of new technologies to reduce the environmental pressure exerted by pig slurry lagoon systems has recently been investigated, for example the use of lactic acid producing bacteria such as Lactobacillus plantarum, an important species in the fermentation of plant products and the production of antimicrobial substances. In this research it was analyzed if L. plantarum combined with different sources of carbon (Whey and Melaza) acts as probiotic and is able to modify the behavior of pig slurry stabilized in time, in terms of the presence of pathogens and gas production. The experiment was kept inside a greenhouse for a period of 3 months, where pig slurry was used in 5 liter drums, varying the carbon source and the bacterial inoculum. The methods to be used to analyse the liquid phase were those described in Standard Methods for the Examination of Water and Wastewater (COD, pH, total and volatile solids, ammonium, chloride, nitrate, faecal and total coliforms), in addition to gas measurements with ground instrument (CO, CO2, H2S, CH4). As a result, differences were observed between the slurry alone and combined with lactic bacteria and carbon sources, where a decrease of pathogenic organisms occurred by an acidification of the medium, as well as a modification of the composition of the emanated gases. This study is a contribution to the mitigation of the negative environmental effects associated with pig slurry.
Description
Tesis presentada para optar al título de Ingeniero Ambiental
Keywords
Producción y Consumo Responsable, Cerdos - Manejo, Materia orgánica, Industria, Innovación e Infraestructura, Lactobacillus plantarum