How to success the compost center

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How to success the compost center

• J-POWER Group JPec Co., Ltd
• Wakamatsu Environment
• Research Institute

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Key Elements of Composting
Basic Theory of Takakura Compost

• Fermentative microorganism
• Water content adjustment
• Aerobic fermentation (using oxygen)

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Various Microorganisms involved in composting
Basic Theory of Takakura Compost

• 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.

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Composting and transition of microorganisms
Basic Theory of Takakura Compost
Mould fungi/ bacteria
Actinomycete/ bacteria
Basidiomycete/ bacteria
Temperature
Sugar, protein and amino acids degradation stage
Fiber (cellulose/ hemicellulose) degradation stage
Lignin degradation stage
Time
1st stage
2nd stage
3rd stage
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Source How to Make and Use Compost, FUJIWARA
Shunrokuro, Rural Culture Association Japan
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Composting and transition of microorganisms
Basic Theory of Takakura Compost
Source How to Make and Use Compost, FUJIWARA
Shunrokuro, Rural Culture Association Japan
Indonesia tempeh, tape, yogurt
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1st Stage of Composting (Fermentation)
Basic Theory of Takakura Compost
Metabolic utilization of a wide variety of
microorganisms is possible for easily
decomposable organic matter.
?It is important to swiftly decompose easily
decomposable organic matters using useful
microorganisms.
Strategy
Add fermented foods such as yeast and lactic acid
bacteria to massively propagate safe mould fungi
and bacteria.
?which also preserve the compost from decay
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Gather many fermented foods of a wide variety
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Second Stage of Composting (Fermentation)
Basic Theory of Takakura Compost
?Most organic matters of vegetable origin are
fibrous cellulose, hemicellulose, lignin
Strategy
Add actinomycetes (living in leaf soil) suitable
for the breakdown of cellulose and
hemicellulose. You can make leaf soil yourself
though it takes time.
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Collect leaf soil at as many places as possible.
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Third Stage of Composting (Fermentation)
Basic Theory of Takakura Compost
?Lignin takes the longest time to break down in
organic matters such as vegetable.
Strategy
Add basidiomycetes (mushrooms) suitable for the
breakdown of lignin.
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Gather a wide variety of mushrooms
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Gather Fermentative Microorganisms in Local Area
Basic Theory of Takakura Compost

• Microorganisms involved in fermentation of foods
  are effective.
• If fermented foods are not available,
  half-broken-down leaves (leaf soil) are
  effective.
• ?Furthermore, you can gather bacteria and spores
  of mould fungi, actinomycetes and basidiomycetes
  at the same time.
• Microorganisms useful for composting are attached
  to the surfaces of fruits and vegetables.
• ? Gather them using saltwater applying the method
  of asazuke (vegetables lightly preserved in
  salt).
• While salt suppresses the proliferation of
  germs that cause decay, gather your intended
  lactic acid bacteria and yeast fungi.

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Fresh Vegetable skin Leafy vegetable Fruit skin
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Effects Expected from Fermentative Microorganisms
Basic Theory of Takakura Compost

• Locally gathered microorganisms are not only
  effective for composting, but also
• They interact well with the local soil.
• Microorganisms in fermented foods produce
  hormonal-like substances and vitamins that may
  facilitate plant growth.
• Certain kinds of actinomycetes produce
  antibiotics, which may create a disease-resistant
  soil environment.

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Cultivation of Fermentative microorganism-1(sweet
sugar water)
Basic Theory of Takakura Compost
Fermented foods
Sugar water
Ingredient A
Brown sugar about 50 grams
Tap water about 15 liters
Container (about 20 liters)
Mix
Ingredient B
Fermented food Yogurt, miso paste, moromi
(unrefined sake), sake lees, natto, yeast, etc.
Mix
Shake well after sealing the opening with a
plastic bag.
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Cultivation of Fermentative microorganism-2(saltwa
ter like soup)
Basic Theory of Takakura Compost
Vegetable/fruits
Salt water
Ingredient A
Salt about 15 grams
Tap water about 4 liters
Container (about 20 liters)
Mix
Ingredient B
Leafy vegetables, vegetable/fruit skins Eggplant,
cucumber, Chinese cabbage, lettuce, grape,
papaya, pumpkin, etc.
Mix
Shake well
Always use fruit skin to facilitate fermentation.
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Cultivation of Fermentative Microorganism-3
Basic Theory of Takakura Compost
If leaf soil is available ? Mix water and leaf
soil ? Mix with base material
Fermentation liquid
Base material (provides nutrition and medium) For
example Rice bran rice husk 115 Rice bran
rice husk wood waste 111 Rice bran
fallen leaves 115
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Optimal Water Level for Composting
Basic Theory of Takakura Compost

• Appropriate water content is 4060.
• Too little water slows the activities of
  fermentative microorganisms.
• Too much water creates an anaerobic condition
  leading to decay.

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Compost Center Method
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? Accepting organic waste
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? Mixing dry fermentation bed and organic waste
(11)
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?-2 Mixture in baskets
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? Primary fermentation in baskets (1 to 2
days may be skipped)
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?-2 Primary fermentation in baskets (1 to 2
days may be skipped)
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? Crushing
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?-2 Crushing
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? Heaped fermentation (about 10 days)
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?-2 Heaped fermentation (about 10 days)
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? Mixture 1time/12days
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? Finished (Product or Return compost)
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?-2 Finished (Product or Return compost)
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Compost Center Method-2
?1
?1
?2
? Two mountains of fermentation bed
? We can put garbage into only one mountain
every day
? Mixture every time
?1 Mature
?1 Product or Return compost
?2 Use
?2 Mature
? After 3weeks we can put garbage into another
mountain
?Finished (Product or Return compost)
? After 3weeks
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? Two mountains of fermentation bed
?1 fermentation bed
?2 fermentation bed
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? We can put garbage into only one mountain
every day for 3 weeks
?1 fermentation bed
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? Mixture every time
?1 fermentation bed We will use for 3
weeks Fermentation bedOrganic 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
?2 fermentation bed Mature for 3 weeks
?1 fermentation bed Product or Return compost
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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