The production of EM strain fermentation broth, commonly known as the EM stock solution, involves several key steps. First, bacterial species activation begins by mixing 10 grams of EM bacteria with 0.1 kg of brown sugar and 1 kg of water. The brown sugar is dissolved in hot water (heated to 100°C), then cooled to 40°C before adding the EM seeds. This mixture is then fermented at a temperature between 35°C and 40°C for 3–5 days. The resulting broth should have a sweet and sour aroma, indicating successful fermentation. It is then used as a liquid starter culture.
Next, the stock solution is prepared by diluting the activated culture in a 1:10 ratio with water. Additionally, 10% sterile sweet water, 1% amino acid, and appropriate nutrients are added. The mixture is kept at 35–40°C for 5–7 days to complete the fermentation process. A properly fermented batch should have a pH of 4.0–5.0, a sweet and sour smell, and a viable cell count of at least 10 billion per milliliter.
When using an EM strain fermentation bed, it's important to periodically spray the bed with the fermentation broth to enhance microbial activity and improve the degradation of organic waste. The broth helps regulate the soil’s microbial environment, especially when microbial activity declines. Diluting the broth appropriately and spraying it on the surface can speed up the decomposition of manure. If large amounts of pig waste are present, spreading the broth over the area helps ensure full breakdown. Proper use of these active agents plays a crucial role in maintaining the efficiency of the fermentation bed. Many commercial products based on EM strain fermentation broth are available, and users should choose those that best support microbial growth in their specific setup.
The main components of the fermentation bed include organic litter, primarily made of wood chips (90%), along with 10% soil and a small amount of coarse salt. Wood chips absorb moisture, while salt aids in the decomposition process. The total thickness of the bedding is typically around 90 cm. For a 25 m² pig house, approximately 3,750 kg of material is needed. If conditions allow, the first layer can be 30–40 cm deep, followed by sawdust. If sawdust is insufficient, corn straw or rice husks can be used as alternatives. The soil makes up about 10% of the total material, around 415 kg, and must be free from chemical fertilizers. Salt accounts for 0.3%, or about 12 kg, and microorganisms are applied at 2 kg per square meter, totaling 50 kg. Water and a nutrient solution (a mix of EM broth, animal amino acids, and rice vinegar) are also added. After mixing the ingredients and ensuring a 60% moisture content, the organic litter is ready for use. Once established, the fermentation bed can last up to 10–20 years with minimal maintenance.
Building pig houses designed for fermentation beds requires careful planning. Ideally, the structure should face south, with good lighting and ventilation. The space per pig is usually around 1.2–1.5 m², allowing for optimal microbial activity. The height of the walls is about 3 meters, and the roof should be 4.5 meters high. A south-facing window allows sunlight to fully illuminate the bed, promoting microbial growth. Automatic feeding and watering systems are installed on the north and south sides, respectively, to maintain cleanliness and reduce odors. Greenhouses are an efficient option due to lower costs and easier climate control. In winter, the greenhouse retains heat, while in summer, shade nets help cool the space.
Fermentation beds can be either underground or above-ground, depending on local groundwater levels. In the south, where groundwater is high, an underground system is preferred. In the north, where groundwater is lower, an above-ground bed is more suitable. Underground beds require digging 90–100 cm deep and filling them with organic litter. Above-ground beds are built directly on the ground and filled with prepared materials. Pigs raised on these beds enjoy a natural, stress-free environment, which improves their health and growth.
Managing a fermentation bed is similar to traditional pig farming but has unique requirements. Pig density must be controlled—too many pigs can slow down the fermentation process. A space of 1.2–1.5 m² per pig is ideal. The bed should not be too dry; regular spraying of the active agent maintains moisture and supports microbial growth. Parasites must be removed from the pigs to prevent contamination. Microbial activity should be monitored, and additional agents may be added if needed. When the sawdust level decreases, the original microbial culture and nutrients should be replenished. Pigs should be encouraged to move and turn the bed, and feed portions should be controlled to 80% of the usual amount. Pigs often defecate in one spot, so burying waste in pits is effective. Moisture levels must stay around 60%, and vents should be opened if excess water accumulates. Chemicals and antibiotics should be avoided to protect the microbial ecosystem.
After layering the sawdust, soil, and microorganisms, salt, water, and nutrients are sprayed. The moisture content should be adjusted to 65%. Spraying starts after filling half the material. Once the pigsty is set up, the odor disappears naturally within a few days due to microbial action. Flies and cockroaches no longer thrive. After 2–3 months, the lower layer becomes naturally decomposed, and the middle layer turns white with beneficial bacteria, reaching temperatures of 40–50°C. This composted material can then be used as feed for the pigs.
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