Amino acids are one of many biologically active macromolecules that constitute organisms, and they are the basic materials for constructing cells and repairing tissues. The contribution to the nutrition of plants is not only to provide nitrogen sources, but also to have an undeniable influence on the physiological metabolism of plants. For example: It has the toxic effect of reducing heavy metal ions in plants. Amino acids have so many benefits for plants, but how do you get plants to absorb them quickly?
There are two methods for producing amino acid foliar fertilizers (liquid) by fermenting soy flour with a gems microbial fermentation broth: one is fermenting with a fermentation tank or shaker, which can be called “the ocean methodâ€; the other is The use of concrete tanks or large cylinders to adjust the air, temperature, and moisture for manual accumulation and fermentation can be referred to as "simple method" or "soil method". The use of soil methods is broader.
The summary of the operation procedure of the simple accumulation fermentation method is as follows:
1. Prepare the container. First prepare the cement tank or vat for fermentation.
2, prepare raw materials. The weight of fermented soy flour was weighed and its moisture content was measured. The general moisture content was 12%.
3, the amount of bacteria. Press, 1:100 ratio, that is, 100 kg of soy flour, mix 1 kg of golden bacon fermentation fungicide, must be stirred evenly, this process can be called microbial inoculation.
4, the material added water. Adding sweet and sour water to the soy flour after inoculation, the moisture content of the soy flour material was adjusted to 55-60%. Adjustment method: Because 100 kg of soy flour with a water content of 12% itself carries about 12 kg of water, plus 48 kg of sweet and sour water, the total water content is about 50 kg. Sweet and sour water production method: 5% of the brown sugar water and 3% rice vinegar can be mixed into the required amount of water.
5, place the bacteria. The soy flour material that will adjust the moisture content will naturally be left for 12 hours. This process may be called "settling bacteria."
6, start the fermentation. Will be naturally placed
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