how to success the compost center

How to success the compost center

J-POWER Group JPec Co., LtJ-POWER Group JPec Co., Ltdd

Wakamatsu EnvironmentWakamatsu Environment

Research InstituteResearch Institute

2

Key Elements of Composting

Fermentative microorganism

Water content adjustment

Aerobic fermentation (using

oxygen)

Basic Theory of Takakura Compost

3

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

4

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

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

Gather many fermented foods of a wide variety

8

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

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

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

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

15

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

16

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

17

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

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)

① Accepting organic waste

② Mixing dry fermentation bed and organic waste (1 ： 1)

②-2 Mixture in baskets

③ Primary fermentation in baskets (1 to 2 days; may be skipped)

③-2 Primary fermentation in baskets (1 to 2 days; may be skipped)

④ Crushing

④-2 Crushing

⑤ Heaped fermentation (about 10 days)

⑤-2 Heaped fermentation (about 10 days)

⑥ Mixture 1time/1 ～ 2days

⑦ Finished　 (Product or Return compost)

⑦-2 Finished　　 (Product or Return compost)

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

① Two mountains of fermentation bed

№1 fermentation bed №2 fermentation bed

② We can put garbage into only one mountain every day for 3 weeks

№1 fermentation bed

③ Mixture every time№1 fermentation bed 　 We will use for 3 weeks

Fermentation bed ： Organic waste = 1m3 ： 30kg

Fermentation bed 　 Mature and Use

№1 fermentation bed 　Mature for 3 weeks

№2 fermentation bed 　We will use for 3 weeks

Fermentation bed Product or Return compost and Mature

№1 fermentation bedProduct or Return compost

№2 fermentation bed 　Mature for 3 weeks

We can use Return compost for the fermentation bed

№1 return compost is reused as a fermentation bed

Please repeat these