How to success the compost center J-POWER Group JPec Co., Ltd Wakamatsu Environment Research...
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![Page 1: How to success the compost center J-POWER Group JPec Co., Ltd Wakamatsu Environment Research Institute Research Institute.](https://reader036.fdocuments.us/reader036/viewer/2022081508/56649cc65503460f9498fc83/html5/thumbnails/1.jpg)
How to success the compost center
J-POWER Group JPec Co., LtJ-POWER Group JPec Co., Ltdd
Wakamatsu EnvironmentWakamatsu Environment
Research InstituteResearch Institute
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2
Key Elements of Composting
Fermentative microorganism
Water content adjustment
Aerobic fermentation (using
oxygen)
Basic Theory of Takakura Compost
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Various Microorganisms involved in composting
One kind of microbe alone cannot complete composting.
Priority type changes according to the stage of composting.
Bacteria, mould fungi, actinomycetes and basidiomycetes are necessary.
It is better to use as many types as possible within the same category of bacteria (fungi) to ensure diversity.
Basic Theory of Takakura Compost
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Composting and transition of microorganisms
1st stage 2nd stage 3rd stage
Sugar, protein and amino acids degradation stage
Fiber (cellulose/ hemicellulose) degradation stage
Lignin degradation stage
Mould fungi/ bacteria
Actinomycete/ bacteria
Basidiomycete/ bacteria
Time
Source: How to Make and Use Compost, FUJIWARA Shunrokuro, Rural Culture Association Japan
Basic Theory of Takakura Compost
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Indonesia ・・・ tempeh, tape, yogurtSource: How to Make and Use Compost, FUJIWARA Shunrokuro, Rur
al Culture Association Japan
1st stage 2nd stage 3rd stage
Actinomycete/ bacteria
Basidiomycete/ bacteria
Time
Bacteria/ mould fungi
Easily decomposable organic matterdegradation stage
Cellulose/ hemicellulose degradation stage
Lignin degradation stage
Fermented foods
Leaf soil Mushrooms
Composting and transition of microorganismsBasic Theory of Takakura Compost
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1st Stage of Composting (Fermentation)
Metabolic utilization of a wide variety of microorganisms is possible for easily decomposable organic matter.
Add fermented foods such as yeast and lactic acid bacteria to massively propagate safe mould fungi and bacteria.
◎It is important to swiftly decompose easily decomposable organic matters using useful microorganisms.
Strategy
→which also preserve the compost from decay
Basic Theory of Takakura Compost
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Gather many fermented foods of a wide variety
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Second Stage of Composting (Fermentation)
Add actinomycetes (living in leaf soil) suitable for the breakdown of cellulose and hemicellulose.
You can make leaf soil yourself though it takes time.
◎Most organic matters of vegetable origin are fibrous cellulose, hemicellulose, lignin
Strategy
Basic Theory of Takakura Compost
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Collect leaf soil at as many places as possible.
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Third Stage of Composting (Fermentation)
Add basidiomycetes (mushrooms) suitable for the breakdown of lignin.
◎Lignin takes the longest time to break down in organic matters such as vegetable.
Strategy
Basic Theory of Takakura Compost
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Gather a wide variety of mushrooms
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Gather Fermentative Microorganisms in Local Area
Microorganisms involved in fermentation of foods are effective.
If fermented foods are not available, half-broken-down leaves (le
af soil) are effective.→Furthermore, you can gather bacteria and spores of mould fungi, a
ctinomycetes and basidiomycetes at the same time.
Microorganisms useful for composting are attached to the surfac
es of fruits and vegetables. → Gather them using saltwater applying the method of asazuke (veget
ables lightly preserved in salt).
While salt suppresses the proliferation of germs that cause deca
y, gather your intended lactic acid bacteria and yeast fungi.
Basic Theory of Takakura Compost
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Fresh
Vegetable skin
Leafy vegetable
Fruit skin
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Effects Expected from Fermentative Microorganisms
Locally gathered microorganisms are not only effective
for composting, but also:
They interact well with the local soil.
Microorganisms in fermented foods produce hormona
l-like substances and vitamins that may facilitate plant
growth.
Certain kinds of actinomycetes produce antibiotics, w
hich may create a disease-resistant soil environment.
Basic Theory of Takakura Compost
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Cultivation of Fermentative microorganism-1 ( sweet sugar water )
Fermented foods Sugar water
Container (about 20 liters)
Ingredient A
Brown sugar: about 50 grams
Tap water: about 15 liters
Mix
Mix
Ingredient B
Fermented foodYogurt, miso paste, moromi (unrefined sake), sake lees, natto, yeast, etc.
Shake well after sealing the
opening with a plastic bag.
Basic Theory of Takakura Compost
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Cultivation of Fermentative microorganism-2 ( saltwater like soup )
Vegetable/fruits
Salt water
Container (about 20 liters)
Ingredient A
Salt: about 15 grams
Tap water: about 4 liters
Ingredient B
Leafy vegetables, vegetable/fruit skinsEggplant, cucumber, Chinese cabbage, lettuce, grape, papaya, pumpkin, etc.
Mix
Mix
Shake well
Always use fruit skin to facilitate fermentation.
Basic Theory of Takakura Compost
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Cultivation of Fermentative Microorganism-3
Base material (provides nutrition and medium)For example
Rice bran : rice husk = 1:1 ~ 5Rice bran : rice husk : wood waste = 1:1:1Rice bran : fallen leaves = 1: 1 ~ 5
If leaf soil is available
↓Mix water and leaf
soil↓
Mix with base material
Fermentation liquid
Basic Theory of Takakura Compost
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Optimal Water Level for Composting
Appropriate water content is 40 ~ 60%. Too little water slows the activities of fermentative mi
croorganisms. Too much water creates an anaerobic condition
leading to decay.
Mix fermentation liquid and water and adjust the water content of the mixture in the range of 40 to 60% (If you take a handful of the mixture and squeeze it, it forms a ball but you do not actually have water running out between your fingers)
Failure (too much water)
Failure (too little water)
Success
Basic Theory of Takakura Compost
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Compost Center Method
① Accepting organic waste ② Mixing dry fermentation bed and organic waste (1: 1)
③ Primary fermentation in baskets (1 to 2 days; may
be skipped)
④ Crushing ⑤ Heaped fermentation (about 10 days)
⑥ Finished(Product or Return compost)
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① Accepting organic waste
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② Mixing dry fermentation bed and organic waste (1 : 1)
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②-2 Mixture in baskets
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③ Primary fermentation in baskets (1 to 2 days; may be skipped)
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③-2 Primary fermentation in baskets (1 to 2 days; may be skipped)
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④ Crushing
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④-2 Crushing
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⑤ Heaped fermentation (about 10 days)
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⑤-2 Heaped fermentation (about 10 days)
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⑥ Mixture 1time/1 ~ 2days
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⑦ Finished (Product or Return compost)
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⑦-2 Finished (Product or Return compost)
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Compost Center Method-2
① Two mountains of fermentation bed
② We can put garbage into only one mountain every day
③ Mixture every time
④ After 3weeks we can put garbage into another mountain ⑤ After 3weeks ⑥Finished
(Product or Return compost)
№1
№2
№1
№1 Mature
№2 Use
№1 Product or Return compost
№2 Mature
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① Two mountains of fermentation bed
№1 fermentation bed №2 fermentation bed
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② We can put garbage into only one mountain every day for 3 weeks
№1 fermentation bed
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③ Mixture every time№1 fermentation bed We will use for 3 weeks
Fermentation bed : Organic waste = 1m3 : 30kg
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Fermentation bed Mature and Use
№1 fermentation bed Mature for 3 weeks
№2 fermentation bed We will use for 3 weeks
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Fermentation bed Product or Return compost and Mature
№1 fermentation bedProduct or Return compost
№2 fermentation bed Mature for 3 weeks
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We can use Return compost for the fermentation bed
№1 return compost is reused as a fermentation bed
Please repeat these