Effect of aerobic fermentation on the survival of Salmonella typhimurium (DT 104) and Escherichia coli in swine liquid manure

In this study aerobic-thermophilic fermentation of untreated liquid pig manure was examined for the potential of inactivating pathogenic microorganisms. As microbial tracer organisms, Salmonella typhimurium DT 104 and Escherichia coli were used. An effective reduction of survival of these microorganisms could be demonstrated by aerobic fermentation at temperatures of 50 degrees C for at least 3 h. However, these optimal process conditions without the need of additional heating, can only be achieved by microbial substrate reduction. In contrast to the impact of temperature on hygienization processes, alteration of the pH value which occurs during fermentation had no or little influence on the tenacity of the tracer bacteria. Even under mesophilic reaction conditions the influence of the pH value was not measurable. A technical realisation of such an aerobic-thermophilic fermentation process for prophylactic disinfection is questionable since a large technical expenditure is necessary to control ammonia emission. Effective partial reduction of nitrogen, phosphate, and free carbon in liquid manure requires retention times of at least 48 h. However, thermophilic reaction conditions may ensure an effective hygienization of the final fermentation products.