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 หัวเรื่อง:ผลของอีเอ็มต่อการยับยั้งการเกิดไฮไดรเจนซัลไฟด์ ผู้เขียน: ดร.อรุณวรรณ หวังกอบเกียรติ, รองศาสตราจารย์ ,  อำพิน กันธิยะ, Amara Chatanao สื่อสิ่งพิมพ์:pdf AbstractEM, a mixed culture produced by Sei Kai Kuesei Kyo foundation, has been used for the control of odors from various odor generating places, such as swine farms, wastewater collection and treatment plants, sanitary sewers, etc. As hydrogen sulfide (H2S) is a main odor causing substance in those places. The effect of EM on inhibition of H2S production was investigated by comparison with various test solution which related to the EM. The test solutions were EM, EM starter, non-steile molass, sterile molass, and fermented molass. The result of the experiment studied on the inhibition of these 5 test solutions on H2S production of Proteus vulgaris in Peptone Iron Agar medium showed that EM, EM starter, and fermented molass were able to perform an inhibitory activity, among the 3 solutions, hohibitory activity was more expressed in EM starter and fermented molasses than in original EM. By measuring pH values of the 5 test solutions and setting up the experiment using Triple Sugar Iron Agar and P. vulgaris as the H2S producing microorganism for examination of acid production and H2S inhibition, it was found that H2S production of P. vulgaris was inhibited by acid the produced during fermentation of molass by some acid forming microorganisms in EM or microorganisms contaminated in molass. |