Igishushanyo mbonera cya bagiteri cya bagiteri cya bagiteri cyo gukora isuku y'amazi
"Umurava, ugira umurava, ugenda, imbaraga, kandi gukora neza" byaba byiza mu bijyanye n'igihe kirekire cyo guhanagura.
"Umurava, umurava, uwumuvanga, ushimishije, kandi ukore neza" byaba byiza mu myumvire ihoraho y'ikigo cyacu n'igihe kirekire cyo gushyiraho hamwe n'abaguzi mu bwigunge no kungukaAnaerobic bagiteri, Ubushinwa bagiteric bagiteri enyerzme, Idasanzwe mu mazi yo mu mafi afi shrimp etc, "Ubwiza bwiza kandi bufatika" ni amahame yubucuruzi. Niba ushishikajwe nibicuruzwa byacu cyangwa ufite ibibazo, nyamuneka twandikire. Turizera gushiraho umubano wa koperative nawe mugihe cya vuba.
Ibisobanuro
Ni ifu yera kandi igizwe na bagiteri na cocci, ishobora gukora spore (endospores).
Harimo miliyari zirenga 20 / Gram Live
Porogaramu
Imikorere mikuru
1. Umukozi wa bagiteri afite imikorere myiza yo gutesha agaciro mubintu kama mumazi. Kubera bagiteri ntoya zarwanyaga cyane ibintu byangiza isi. Irashobora gutuma gahunda yo kuvura imyanda ifite ubushobozi bwo hejuru bwo kurwanya ingaruka umutwaro, kandi ifite ubushobozi bukomeye bwo gukemura, sisitemu ishobora gukora neza mugihe imyanda yibanda ku buryo bwa sewage ihindura bidafite imbaraga, ikemeza ko iseswa rihamye.
2. Umukozi wa bagiteri wa bagiteri arashobora gukuraho bod, code na tts neza. Kunoza ubushobozi buhamye bwo gukemura mu kibaya cyakagaragara cyane, ongera umubare nubusa bya protozoa.
3. Gutangira no Kugarura Sisitemu Gusubiramo, Kunoza ubushobozi bwo gutunganya hamwe nubushobozi bwo kugabanya ingaruka
Uburyo bwo gusaba
1. Gukurikiza urutonde rwimiterere yamazi muri sisitemu ya biokical yinganda zamazi yinganda: Dosage yambere ni grams / cubic (ukurikije amajwi yijwi ryibinyabuzima).
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3.Umushahara wamazi ya komicipal ni garama 200-80 / cubic (ukurikije ubudozi bwuzuye icyuzi cya biokimike).
Ibisobanuro
Ikizamini cyerekana ko ibipimo bikurikira byumubiri na shimi kugirango iterambere rya bagiteri rigira akamaro cyane:
1. PH: Mu ntera ya 5.5 na 9.5, gukura cyane ni hagati ya 6.6-7.8, imyitozo yagaragaye ko ibikorwa byo gutunganya neza muri PH 7.5.
2. Ubushyuhe: Bizatangira gukurikizwa hagati ya 8 ℃ -60 ℃. Bagiteri izapfa niba ubushyuhe burenze 60 ℃. Niba ari munsi ya 8 ℃, ntizipfa, ariko imikurire ya bagiteri izabuzwa byinshi. Ubushyuhe bukwiye cyane ni hagati ya 26-32 ℃.
3. Yashonze ogisijeni: ogisijeni yashongeshejwe byibuze 2 mg / l mu kigega cyo kwivuza cyo gutunganya amazi; Metabolism hamwe no gutesha agaciro bagiteri zo guhungabanya umutekano kugirango bihute ibintu bizihutisha inshuro 5 ~ 7 hamwe na ogisijeni ihagije.
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5. Umunyu: birakoreshwa mumazi yumunyu namazi meza, kwihanganira inshuro ntarengwa ni 6%.
6. Kurwanya ubujura: Birashobora kurushaho kurwanya neza ibintu byuburozi bwa chimique, harimo na chloride, cyanide n'ibyuma biremereye, nibindi.
Integuza
Iyo ahantu handuye birimo fungicide, bagomba gukora ubushakashatsi kuri mikorobe mbere.
"Umurava, ugira umurava, ugenda, imbaraga, kandi gukora neza" byaba byiza mu bijyanye n'igihe kirekire cyo guhanagura.
Igishushanyo mbonera kuriUbushinwa bagiteric bagiteri enyerzme, Ubushyuhe buke bwa bagiteri irwanya bagiteri, aerobic bagiteriAnaerobic bagiteri, Idasanzwe mu mazi yo mu mafi afi shrimp etc, "Ubwiza bwiza kandi bufatika" ni amahame yubucuruzi. Niba ushishikajwe nibicuruzwa byacu cyangwa ufite ibibazo, nyamuneka twandikire. Turizera gushiraho umubano wa koperative nawe mugihe cya vuba.
