Mabakiteriya Oyatsa Manyowa a Nkhuku - Wowola Zinyalala Wachilengedwe Wamanyowa a Nkhuku ndi Udzu wa Mbeu

Mabakiteriya Oyatsa Manyowa a Nkhuku - Chowola Zinyalala Chogwira Ntchito cha Nkhuku ndi manyowa ndi udzu wa mbeu

Kufotokozera Kwachidule:

Mankhwalawa ndi opangidwa mwapadera ndi tizilombo toyambitsa matenda omwe amapangidwa ndiBacillus spp., Yisiti, Aspergillus niger, ndi zotsatira zawo za metabolic. Ndi chinyezi ≤ 6.0%, imapereka zochitika zambiri zamoyo komanso kuyatsa bwino kwambiri.

Titumizireni imelo

Tsatanetsatane wa Zamalonda

Zogulitsa Tags

Mfundo Zaukadaulo

Viable Microbial Count: ≥ 200 × 10⁸ CFU/g

Chinyezi≤ 6.0%

Fomu: Ufa

Kupaka: 25kg / thumba

Shelf Life: Miyezi 12 (yosungidwa pamalo ozizira, owuma, osindikizidwa)

Zofunika Kwambiri & Ubwino

Kuwonongeka Kwambiri Kwambiri: Fomula yamitundu yambiri imawonetsetsa kuwonongeka kwa zinthu zakuthupi.

Kuchepetsa Pathogen: Amachotsa bwino mabakiteriya owopsa, mazira a parasite, ndi njere za udzu kudzera mu kompositi ya thermophilic.

Kutulutsidwa Kwazakudya: Imawonjezera kuwola kwa zinthu zamoyo, imapangitsa kupezeka kwa michere komanso imapangitsa kuti nthaka isawonongeke.

Zosiyanasiyana Application: Yoyenera kupanga manyowa a ziweto ndi nkhuku, zotsalira za mbewu monga udzu, mankhusu, ndi utuchi.

Ulimi Wothandiza Pachilengedwe: Amachepetsa kuwononga chilengedwe komanso amapanga feteleza wapamwamba kwambiri wa bio-organic.

Malo Ofunsira

Ndibwino kugwiritsa ntchito kompositi:

Nkhuku manyowa

Ndowe za ziweto

Udzu wa mbewu (chimanga, tirigu, mpunga, etc.)

Zinyalala zina zaulimi

Zomera zamasamba

Ndowe za ziweto

Nkhuku manyowa

Malangizo Ogwiritsa Ntchito

Zida Zazikulu: Manyowa a nkhuku kapena ziweto

Zida Zothandizira: Udzu, mpunga, tirigu, utuchi, etc.

Kusakaniza Kovomerezeka (pa tani yazinthu):

Zida zazikulu: 750-850 kg

Zida zothandizira: 150-250 kg

Mabakiteriya a Fermentation: 200-500 g

Kukonzekera:

1.Pre-Sakanizani mabakiteriya a fermentation ndi 5 kg mpunga wa mpunga kapena tirigu kuti mugawidwe.

2.Sakanizani zosakaniza zonse mofanana.

3.Sinthani chinyezi kukhala 50-60% (finyani mu mpira, chinyezi pang'ono pakati pa zala, osadontha, kuswa pamene wagwetsedwa).

4. Kutalika kwa mulu: osachepera 80 cm.

5.Tembenuzani mulu tsiku lililonse kutentha kwa mkati kukafika 50 ° C (tsiku limodzi m'nyengo zofunda, masiku 2-3 m'nyengo yozizira).

6.Pa 60 ° C, tembenuzani mulu kawiri pa tsiku mpaka kutentha kukhazikike.

7.Kuwotchera kumakhala kokwanira pamene zinthu zilibe fungo loipa ndipo zimawoneka ngati fluffy ndi mdima.

Zindikirani: Kompositi itha kugwiritsidwa ntchito mwachindunji kapena kukonzedwanso (mwachitsanzo, granulation) pamtengo wapamwamba wamalonda.

Mfundo ya Fermentation

Izi zimathandizira kuwira kwa aerobic, kutulutsa kutentha kwakukulu kofunikira kupha tizilombo toyambitsa matenda, tizilombo toyambitsa matenda, ndi mbewu za udzu. Zimathandizanso kudya zakudya zopatsa mphamvu zambiri monga ma carbohydrates, kuchepetsa zoopsa monga kuyaka kwa mizu pambuyo pa nthaka.