How can rice husk be fermented into a good substrate
The main components of rice hull vary greatly in variety, origin, and processing method. Generally, the water content is about 12%, carbon content is 36%, nitrogen content is 0.48%, phosphorus content is 0.32%, and potassium content is 0.27%. The composition of rice straw is similar to that of rice straw, but rice husk has much higher silicic acid content than rice straw. The carbon-nitrogen ratio of rice hulls is as high as 75.6%, which is one of the organic materials that are difficult to ferment. Generally, it is difficult for the fermentation auxiliaries to “uniformize†them. Therefore, rice husk fermentation should first use urea "ammonia" treatment, or use livestock urine mixed ammoniation treatment in order to obtain a better fermentation effect.
How to operate? The first is the preparation of materials: about 1 ton of rice husks, 4 kg of urea and 10 kg of rice bran. Next, the rice husk is humidified, and 500 kg of water per ton of material is added (soaking) to make the moisture content reach 60 to 65%, and to accumulate for more than 24 hours. Then 4 kg of urea is added to 50 kg of water to make urea water and evenly sprinkled. In a rice husk reactor, after 12 hours, mix 2 kg of gold F baby microbial fermentation aid in 10 kg rice bran, fully “dilute†it, and spread it evenly in the rice husk heap. The stack height is no more than 2 m. The floor area does not exceed 50m2; it is appropriate to cover the air-permeable cover immediately after the accumulation, so that the heat preservation and moisture retention can be achieved. When the fermentation temperature reaches 65-70°C and continues for 36 hours, it can be turned for the first time. Afterwards, it is turned over several times until the fermentation is completed. The "core†of management during this time is “incubationâ€. Under the premise of doing a good "ventilation", "moisturizing" management.
Shiitake is closely related to Ganoderma. Shiitake is Japan's largest agricultural export product, and it is now the most popular and cultivated exotic mushroom in the world. In China, the history of shiitake mushrooms can be traced back to the Ming Dynasty (1368-1644 AD). Shiitake is used not only as a food, but also as a medicine for treating upper respiratory tract diseases, poor blood circulation, liver diseases, fatigue and weakness, as well as promoting Qi or vital energy. It is also thought to prevent premature aging.
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