Indwara ya Bagiteri
Ibisobanuro
Igicuruzwa gifite imikorere myiza yo gutesha agaciro ibintu kama kama, kandi isuka iragabanuka ukoresheje ibintu kama mumazi kugirango ugabanye ubwinshi bwamazi. Bitewe no kurwanya imbaraga za spore kubintu byangiza ibidukikije, sisitemu yo gutunganya imyanda ifite imbaraga nyinshi zo guhangana n’imitwaro ndetse nubushobozi bukomeye bwo kuvura. Sisitemu irashobora kandi gukora mubisanzwe mugihe ubunini bwimyanda ihindagurika cyane, bigatuma imyanda isohoka neza.
Gusaba dosiye
Ibyiza
Imikoreshereze ya mikorobe igizwe na bagiteri cyangwa cocci ishobora gukora spore ， kandi ifite imbaraga zo kurwanya ibintu byangiza hanze. Imikoreshereze ya mikorobe ikorwa nubuhanga bwimbitse bwa fermentation, ifite ibyiza byuburyo bwizewe, ubuziranenge bwinshi nubucucike bwinshi.
Ibisobanuro
1. PH: Ikigereranyo cyo hagati kiri hagati ya 5.5 na 8. Gukura vuba ni 6.0.
2. Ubushyuhe: Ikura neza kuri 25-40 ° C, kandi ubushyuhe bukwiye ni 35 ° C.
3. Gukurikirana Ibintu: Umuryango wa fungus nyirizina uzakenera ibintu byinshi mumikurire yacyo.
4. Kurwanya Uburozi: Birashobora kuba byiza cyane kurwanya imiti y’ubumara, harimo chloride, cyanide n’ibyuma biremereye.
Uburyo bwo gusaba
Umuti wa bacteri wamazi: 50-100ml / m³
Umukozi wa bacteri zikomeye: 30-50g / m³
