Ukuvutshelwa komquba kuyindlela yokuvubela esetshenziswa kakhulu ekukhiqizeni umanyolo wemvelo.Noma ngabe ukuvubela komquba oyisicaba noma ukuvutshelwa ethangini lokuvubela, kungathathwa njengendlela yokuvubela umquba.Ukuvutshelwa kwe-aerobic okuvaliwe.Ukuvutshelwa komquba kusetshenziswa kakhulu ngenxa yomthamo wawo omkhulu wokucubungula kanye nokutshalwa kwezimali okuncane.Nakuba ukuvutshelwa komquba kubonakala kulula, amanye amaphuzu abalulekile adinga ukunakwa ngempumelelo futhi ngokushesha abole futhi avubele izinto ezingavuthiwe ezifana nomquba wezinkukhu kanye nomanyolo wezingulube zibe umanyolo wemvelo.
1. Izidingo zempahla eluhlaza: Noma ngabe i-fermentation material eluhlaza ubulongwe benkukhu, ubulongwe bengulube, udaka lwasemadolobheni, njll., kufanele ibe yintsha, futhi izinto zokusetshenziswa ngemva kokumiswa kwemvelo azikwazi ukusetshenziswa.
2. Izidingo zama-excipients: Lapho okuqukethwe kwamanzi ezinto ezingavuthiwe kuphezulu kakhulu, kufanele kuqashelwe ekwengezeni izinto ezisizayo, njengotshani obuphukile, i-rice bran, njll., kufanele kubhekwe ukusetshenziswa kwezinto ezisizayo ezimunca amanzi aqinile futhi izinhlayiya ezifanele noma ubude, kanye nezinhlayiya ze-excipient akufanele zibe zikhulu kakhulu.
3. Amagciwane kufanele asabalaliswe ngokulinganayo: amabhaktheriya e-aerobic fermentation angukhiye wokuvubela komquba.Ngokuvamile, okungenani i-50g yamagciwane kufanele yengezwe ngethani ngalinye lezinto zokusetshenziswa.Ngenxa yokuthi inani elisetshenzisiwe lincane, lingase lingasatshalaliswa ngokulinganayo, ngakho-ke amagciwane okuvutshelwa angasatshalaliswa kusenesikhathi.Yengeze ezintweni ezisizayo, uyixube ngokulinganayo, yengeze ezintweni ezingavuthiwe, bese usebenzisa okokusebenza okunjengesijikijeli esijikayo ukuyigoqa ngokulinganayo.
4. Ukulawula umswakama wempahla eluhlaza: Ukulawula umswakama wokwenza umquba nokuvutshelwa kwezinto ezingavuthiwe kuyisinyathelo esibaluleke kakhulu.Ngokuvamile, umswakama wezinto ezingavuthiwe ngaphambi kokuvutshelwa kuyadingeka ukuthi ube ngu-45-50%.Uma kwenziwa isahlulelo esilula, isandla ngeke sakhe iqembu noma iqembu elixegayo.Ungasebenzisa isihlukanisi esinoketshezi oluqinile noma wengeze izinto ezisizayo ezintweni ezingavuthiwe ukuze uhlangabezane nezidingo.
5. Ububanzi nobude bezinto zokuvutshelwa kumele buhlangabezane nezinga.Ngokuvamile kuyadingeka ukuthi ububanzi bezinto zokuvutshelwa bukhulu kunemitha elingu-1 5, ubude bukhulu kunemitha elingu-1, futhi ubude abunqunyelwe.
6. Okudingekayo ekusebenzeni kokuphenduka komquba: Inhloso yokusebenza kwe-compost ukukhulisa okuqukethwe komoyampilo esitakini sempahla eluhlaza, ukulawula izinga lokushisa ngaphakathi kwewindi elivula umoya, nokunciphisa umswakama, ukudala isimo esifanele sokukhula nokukhiqizwa kabusha kwe-compost. amagciwane e-aerobic fermentation.Lapho ujika, qinisekisa ukuthi ukujika kulinganayo futhi kuphelele.Ngemuva kokuphenduka komquba, qinisekisa ukuthi izinto zisapakishiwe.Uma ithangi lokubilisa lisetshenziselwa ukuvutshelwa, umshini wokujika umkhombe ungasetshenziswa.Uma kufakwa umquba phansi, umshini wokujika umquba ochwepheshe—i-compost turnerkufanele kucatshangelwe, okuzoqinisekisa ukusebenza kahle kanye nekhwalithi ye-turni
7. Ukushisa kokuvutshelwa, izinga lokushisa liyisimo esidingekayo sokukhula nokukhiqizwa kwamagciwane okuvutshelwa kwe-aerobic.Ngesikhathi sokulinganisa izinga lokushisa lokuvutshelwa, i-thermometer kufanele ifakwe ivundlile phakathi kwebanga elingama-30-60 cm ngaphezu komhlaba, futhi ukujula kokufakwa kufanele kube ngu-30-50 cm.Rekhoda izinga lokushisa uma ukufundwa kuzinzile.Ungayisusi i-thermometer ngenkathi uqopha izinga lokushisa.Ngesikhathi sokuvutshelwa okuvamile, izinga lokushisa lale ndawo kufanele libe phakathi kuka-40 no-60 degrees celsius (104 kanye no-140 degrees fahrenheit), futhi ukugcina leli zinga lokushisa kungenza izinto ezingavuthiwe zivuthe ngempumelelo.Uma izinga lokushisa liphansi kakhulu, ukwelashwa kokugcina ukushisa kufanele kucatshangelwe, futhi uma izinga lokushisa liphezulu kakhulu, impahla kufanele iguqulwe.
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Isikhathi sokuthumela: Apr-12-2022