Cov Kab Mob Uas Ua Rau Cov Quav Nqaij Qaib Fermentation - Cov Khoom Siv Uas Ua Rau Cov Quav Nqaij Qaib Thiab Cov Qoob Loo Zoo

Kev Piav Qhia Luv:

Cov khoom no yog ib qho tshwj xeeb formulated microbial fermentation neeg sawv cev muaj li ntawmCov kab mob Bacillus spp., Cov poov xab, Aspergillus niger, thiab lawv cov khoom lag luam metabolic. Nrog cov dej noo ≤ 6.0%, nws muaj kev ua haujlwm siab ntawm lub cev thiab kev ua haujlwm zoo heev.

Tau Txais Ib Daim Ntawv Qhia Txog Tus Nqi

Cov Khoom Qhia Txog Khoom

Cov Cim Npe Khoom

Cov Lus Qhia Txog Kev Siv

Cov Kab Mob Uas Muaj Peev Xwm Nyob Tau≥ 200 × 10⁸ CFU/g

Cov ntsiab lus noo noo≤ 6.0%

Daim Ntawv: Hmoov

Ntim Khoom: 25kg/lub hnab

Lub Neej Txee: 12 lub hlis (khaws cia rau hauv qhov chaw txias, qhuav, kaw)

Cov Nta Tseem Ceeb & Cov Txiaj Ntsig

Kev Ua Kom Decomposition Zoo: Cov mis ntau hom ua kom ntseeg tau tias cov khoom siv organic tawg tag nrho.

Kev Tiv Thaiv Kab Mob: Tshem tawm cov kab mob phem, cov qe kab mob, thiab cov noob nroj tsuag los ntawm kev ua kom cov av noo noo.

Kev Tso Tawm Khoom Noj: Ua kom cov organic lwj zoo dua, txhim kho kev muaj cov as-ham thiab ua kom cov organic hauv av zoo dua.

Daim Ntawv Thov Ntau Yam: Haum rau kev ua composting tsiaj txhu thiab nqaij qaib quav, cov qoob loo seem xws li straw, husks, thiab sawdust.

Kev Ua Liaj Ua Teb Zoo Rau Ib puag ncigTxo cov pa phem rau ib puag ncig thiab tsim cov chiv bio-organic zoo.

Cov Cheeb Tsam Thov

Zoo tagnrho rau kev siv rau hauv kev ua composting:

Cov quav qaib

Cov quav tsiaj txhu

Cov qoob loo cog qoob loo (pob kws, nplej, mov, thiab lwm yam)

Lwm cov khib nyiab ua liaj ua teb organic

Cov qoob loo straw

Cov quav tsiaj txhu

Cov quav qaib

Cov Lus Qhia Siv

Cov Khoom Siv Tseem Ceeb: Nqaij qaib los yog cov quav tsiaj

Cov Khoom Siv PabcuamSiv: cov qoob loo, cov nplej zom, cov nplej zom, cov hmoov nplej zom, thiab lwm yam.

Qhov Sib Tov Sib Piv Pom Zoo (ib tuj ntawm cov khoom siv):

Cov khoom tseem ceeb: 750–850 kg

Cov khoom siv pabcuam: 150–250 kg

Cov kab mob fermentation: 200–500 g

Kev Npaj:

1. Ua ntej sib tov cov kab mob fermentation nrog 5 kg mov bran lossis nplej bran rau kev faib tawm sib npaug.

2. Sib tov tag nrho cov khoom xyaw kom sib npaug.

3. Kho cov dej noo kom txog li 50–60% (nias ua ib lub pob, me ntsis dej noo ntawm cov ntiv tes, tsis muaj dej ntws, tawg thaum poob).

4. Qhov siab ntawm pawg: yam tsawg kawg 80 cm.

5. Tig pawg txhua hnub thaum qhov kub sab hauv nce mus txog 50°C (1 hnub thaum sov, 2-3 hnub thaum caij ntuj no).

6. Thaum kub txog 60°C, tig lub pawg khoom ob zaug ib hnub kom txog thaum qhov kub ruaj khov.

7. Kev ua kom tiav thaum cov khoom tsis muaj ntxhiab tsw phem thiab zoo li fluffy thiab tsaus ntuj.

Lus CimCov chiv av siv tau ncaj qha los yog ua ntxiv (piv txwv li, ua kom cov av nplaum me me) kom muaj nqis ntau dua rau kev lag luam.

Txoj Cai Fermentation

Cov khoom no txhawb nqa kev ua kom lub cev zom zaub mov zoo, tsim cov cua sov siab uas tseem ceeb rau tua cov kab mob, cov kab mob parasites, thiab cov noob nroj tsuag. Nws kuj tseem pab noj cov tshuaj muaj zog ntau dhau xws li cov carbohydrates, txo cov kev pheej hmoo xws li cov hauv paus hniav hlawv tom qab siv av.