Notes on organic liquid fertilizer

1. Fermentation foam: when organic liquid fertilizer is fermented, the foam is more and thicker at the initial stage, less and finer at the end, and the flavor of mellow sauce should be ripened after three weeks of fermentation.

2. Strain identification: there is a deceptive behavior of selling yeast as a soil microorganism on the market, and it is boasted as a powerful microorganism by producing a large number of carbon monoxide bubbles during fermentation. In fact, as a result of mutual assistance and coexistence, most of the substances produced by various strains can be used by other bacteria, and fully active photosynthetic bacteria can use carbon dioxide to synthesize glucose. without causing carbon dioxide to be lost in the form of bubbles. The more complete the bacterial phase is, the less bubbles are produced.

3. C / N ratio: generally high nutrition materials contain higher nitrogen fertilizer, such as eggs, blood powder and so on. During fermentation, sufficient carbon sources (such as molasses, black sugar, starch) must be provided in order to ferment smoothly, but too much molasses (more than 20%) will adversely affect some microorganisms.

4. fish essence quality: fish is organic matter, insoluble in water, and has a fishy smell. After full fermentation, the fish is decomposed into tiny molecules soluble in water, and the fishy flavor components are also broken down and lose its strong flavor. The fully fermented fish essence is liquid with good fluidity, and the fishy smell disappears, with a mellow sauce flavor. Those who show a paste-like fishy smell are fish paste rather than fish essence, which must be "re-fermented" before use, otherwise it will be harmful to "raw fat". (this article is courtesy of Xue Ruizhu of Leiju)