Takin gargajiya ya fi kashe ƙwayoyin cuta masu cutarwa irin su ƙwayoyin cuta masu cutar da ƙwayoyin cuta, ƙwayoyin kwari, tsaba na ciyawa, da sauransu a lokacin ɗumamar yanayi da yanayin zafin jiki na takin.Duk da haka, babban aikin ƙwayoyin cuta a cikin wannan tsari shine metabolism da haifuwa, kuma an samar da ƙananan adadin kawai.Metabolites, kuma waɗannan metabolites ba su da kwanciyar hankali kuma tsire-tsire ba su da sauƙi a sha.A cikin lokacin sanyaya daga baya, ƙananan ƙwayoyin cuta za su ƙasƙantar da kwayoyin halitta kuma suna samar da adadi mai yawa na metabolites waɗanda ke da amfani ga ci gaban shuka da sha.Wannan tsari yana ɗaukar kwanaki 45-60.
Takin bayan wannan tsari na iya cimma manufofi guda uku:
Daya.Ba shi da lahani, abubuwa masu cutarwa na halitta ko sinadarai a cikin sharar kwayoyin ana bi da su ta hanyar da ba ta da lahani ko lafiya;
Na biyu, shi ne humusification.Tsarin humusification na kwayoyin halitta na ƙasa shine don bazuwa.Samfuran bazuwar sauƙi waɗanda aka samar a ƙarƙashin aikin ƙwayoyin cuta suna samar da sabbin ƙwayoyin halitta-humus.Wannan shine tsari na ƙasƙanci, nau'i na tara abubuwan gina jiki;
Na uku, shi ne samar da ƙananan ƙwayoyin cuta.A lokacin metabolism na microorganisms, ana samar da nau'o'in metabolites, irin su amino acid, nucleotides, polysaccharides, lipids, bitamin, maganin rigakafi, da abubuwan gina jiki.
Tsarin fermentation na takin gargajiya shine tsarin metabolism da haifuwa na ƙwayoyin cuta daban-daban.Tsarin rayuwa na microorganisms shine tsarin bazuwar kwayoyin halitta.Rushewar kwayoyin halitta ba makawa zai samar da makamashi don kara yawan zafin jiki.Mutuwa, musanya da sigar kayan halitta daban-daban na kwayoyin halitta da ƙananan ƙwayoyin cuta a cikin tsarin takin ana aiwatar da su a lokaci guda.Ko daga mahangar thermodynamics, ilmin halitta ko canji na abu, tsarin takin fermentation ba ƙaramin lokaci bane na kwanaki da yawa ko kwanaki goma.Abin da za a iya yi shi ne dalilin da ya sa takin yana ɗaukar kwanaki 45-60 ko da yawan zafin jiki, zafi, danshi, ƙananan ƙwayoyin cuta da sauran yanayi suna da kyau.
Gabaɗaya, tsarin fermentation na takin gargajiya shine matakin dumama → matakin zafin jiki → matakin sanyaya → girma da matakin adana zafi
1. Matakin zazzabi
A matakin farko na samar da takin, ƙwayoyin cuta da ke cikin takin sun fi matsakaicin zafi da nau'in iska, kuma mafi yawan su ne ƙwayoyin cuta marasa spore, ƙwayoyin cuta da ƙwayoyin cuta.Suna fara aikin fermentation na takin zamani, suna bazuwar kwayoyin halitta mai sauƙi a ƙarƙashin yanayin iska kuma suna haifar da zafi mai yawa, kuma suna ƙara yawan zafin jiki na takin daga kusan 20 ° C zuwa 40 ° C, wanda ake kira matakin zazzabi.
2. Babban yanayin zafi
Yayin da zafin jiki ya ƙaru, ƙananan ƙwayoyin thermophilic a hankali suna maye gurbin nau'in mesophilic kuma suna taka muhimmiyar rawa.Zazzabi yana ci gaba da hauhawa, gabaɗaya yana kaiwa sama da 50 ° C a cikin 'yan kwanaki, yana shiga matakin zafin jiki.
A cikin babban yanayin zafi, thermoactinomycetes da thermogenic fungi sun zama babban nau'in.Suna rushe hadadden kwayoyin halitta a cikin takin, suna tara zafi, kuma zafin takin yana tashi zuwa 60-80 ° C.
3. Matakin sanyaya
Lokacin da yanayin zafi ya wuce na wani ɗan lokaci, yawancin sinadarai na cellulose, hemicellulose, pectin sun lalace, suna barin hadaddun abubuwan da ke da wuyar rubewa da sabon humus, ayyukan ƙananan ƙwayoyin cuta suna raunana, kuma yanayin zafi a hankali. sauke.Lokacin da zafin jiki ya faɗi ƙasa da 40 ° C, ƙwayoyin cuta na mesophilic sun sake zama nau'in rinjaye.
4. Matakin rubewa da kiyaye taki
Bayan da takin ya lalace, ƙarar ta na raguwa, kuma zafin takin yana raguwa zuwa sama da zafin jiki kaɗan.A wannan lokacin, ya kamata a haɗa takin don haifar da yanayin anaerobic kuma ya raunana ma'adinan kwayoyin halitta don sauƙaƙe adana taki.
Ma'adinai na takin kwayoyin halitta na iya samar da amfanin gona da ƙananan ƙwayoyin cuta tare da abubuwan gina jiki masu sauri, samar da makamashi don ayyukan ƙananan ƙwayoyin cuta, da kuma shirya kayan aiki na asali don ƙasƙantar da takin kwayoyin halitta.
Alamun nuni don tsarin haƙorin taki:
1. Sabuwa
Hanyar fermentation na nazarin halittu ta fara sassauta sama a rana ta huɗu na fermentation kuma yana cikin nau'i na fashe.
2. Wari
Hanyar bio-fermentation ta fara rage warin daga rana ta biyu, a zahiri ya ɓace a rana ta huɗu, gaba ɗaya ya ɓace a rana ta biyar, kuma yana fitar da ƙamshin ƙasa a rana ta bakwai.
3. Zazzabi
Hanyar fermentation na halitta ta kai matakin zafin jiki a rana ta 2, kuma ta fara faɗuwa a rana ta 7.Kula da matakin zafin jiki na dogon lokaci, kuma fermentation zai zama cikakke.
4. PH darajar
Ƙimar pH na hanyar fermentation na halitta ya kai 6.5.
5. Danshi abun ciki
Danshi na farko na kayan fermentation shine 55%, kuma ana iya rage danshi na hanyar fermentation na halitta zuwa 30%.
6. Ammonium nitrogen (NH4+-N)
A farkon fermentation, abun ciki na ammonium nitrogen ya karu da sauri kuma ya kai adadin mafi girma a ranar 4th.Wannan ya faru ne ta hanyar ammonium da kuma ma'adinan kwayoyin nitrogen.Daga baya, ammonium nitrogen a cikin takin gargajiya ya ɓace kuma ya canza saboda rashin ƙarfi.Ya zama nitrate nitrogen kuma a hankali yana raguwa.Lokacin da nitrogen ammonium ya kasa da 400mg/kg, ya kai alamar balaga.Abubuwan da ke cikin ammonium nitrogen a cikin hanyar haifuwar halittu ana iya rage su zuwa kusan 215mg/kg.
7. Carbon zuwa nitrogen rabo
Lokacin da rabon C/NC/N na takin ya kai ƙasa da 20, ya kai ma'aunin balaga.
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Lokacin aikawa: Dec-29-2021