Ya kamata a kula da abubuwan da ke gaba yayin aiwatar da fermentation na tumaki

Girman barbashi na albarkatun kasa: girman barbashi na taki na tumaki da kayan taimako ya kamata ya zama ƙasa da 10mm, in ba haka ba ya kamata a niƙa shi.Dace danshi abu: ganiya zafi na takin microorganism ne 50 ~ 60%, da iyaka zafi ne 60 ~ 65%, da kayan danshi an gyara zuwa 55 ~ 60%.Lokacin da ruwa ya kai fiye da 65%, "tukunyar da aka mutu" ba zai yiwu ba.

Takin tumaki da sarrafa kayan aiki: bisa ga yanayin aikin gona na gida, za a iya amfani da bambaro, ciyawar masara, bambaro na gyada da sauran kayan halitta a matsayin kayan taimako.Dangane da abin da ake buƙata na ruwa a yayin aiwatar da fermentation, zaku iya daidaita adadin taki da kayan haɗi.Gabaɗaya magana, 3:1 ne, kuma kayan takin na iya zaɓar daga 20 zuwa 80:1 rabon nitrogen na carbon tsakanin abu.Don haka ana iya amfani da busasshen busasshen jama'a a yankunan karkara, dawar masara, ganyaye, ganyayen waken soya, gyaɗa, da sauransu.

Lokacin fermentation: haxa takin tumaki, kayan haɗi da kayan alurar riga kafi da wuri a cikin tankin fermentation, alamar farkon lokacin fermentation, gabaɗayan lokacin zafi na hunturu shine kwanaki 3 ~ 4, sannan zuwan 5 ~ 7 kwanaki, shine babban zafin jiki. fermentation matakai.Dangane da zafin jiki, lokacin da zafin jiki na jikin tari ya fi digiri 60-70 kuma yana kiyaye sa'o'i 24, yana iya ninka tari, lambar tari tana canzawa tare da canjin yanayi.Lokacin fermentation na bazara shine kwanaki 15 da yawa, lokacin fermentation na hunturu shine kwanaki 25.

Idan zafin fermenter bai wuce digiri 40 ba bayan kwanaki 10, ana iya yin hukunci akan tankin ya mutu kuma farawar fermentation ta kasa.A wannan lokacin, ya kamata a auna ruwan da ke cikin tanki.Lokacin da abun ciki na danshi ya fi 60%, ya kamata a ƙara ƙarin kayan aiki da kayan inoculation.Idan abun ciki na danshi bai wuce 60% ba, yakamata a yi la'akari da adadin inoculation.