The aerobic composting fermentation process is generally divided into three stages: the initial stage, the high temperature stage and the cooling and maturation stage. The main microbial species involved in the process are bacteria, fungi and actinomycetes.
1. Initial stage
Microorganisms that are not resistant to high temperatures decompose carbohydrates, fats, etc. in organic matter, while releasing heat to raise the temperature of the material, reaching 40 degrees Celsius.
2. High temperature stage
Heat-resistant microorganisms multiply rapidly. Under aerobic conditions, most of the degradable proteins, fibers, etc. continue to be oxidized and decomposed, and a large amount of heat is released, causing the material temperature to rise to 60-70 degrees Celsius. At this time, most pathogens and parasites can be killed.
3. Cooling and maturation stage
The high temperature stage will inevitably cause the death and activity of microorganisms to decrease, and naturally enter the low temperature stage. At this stage, thermophilic microorganisms begin to dominate, further decomposing the residual organic materials that are difficult to decompose, but the microbial activity generally decreases, the heat output of the heap decreases, the temperature begins to drop, the organic matter tends to stabilize, the oxygen demand is greatly reduced, and the heap fermentation enters the decomposing or post-ripening stage, forming humus.
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