Biochemical Changes and Biological Origin of Key Odor Compound Generations in Pig Slurry during Indoor Storage Periods: A Pyrosequencing Approach

Production of odors is a complex process. Many bacterial species are involved in the production of an extensive array of key odor compounds in stored pig slurry. Understanding of basic microbial communities and their role during storage periods is an essential way to control and prevent the odors ge...

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Detalles Bibliográficos
Autores principales: Jang, Yu Na, Jung, Min Woong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6157135/
https://www.ncbi.nlm.nih.gov/pubmed/30276204
http://dx.doi.org/10.1155/2018/3503658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6157135/
https://www.ncbi.nlm.nih.gov/pubmed/30276204
http://dx.doi.org/10.1155/2018/3503658

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