Effect of raw materials C/N ratio on the quality of Bokashi

Purpose: To assess the effect of C/N ratio in organic raw materials on the quality of bokashi and to obtain the proper C/N formulation of raw materials and fermentation time for bokashi production. Method: The bokashi was made using a Completely Randomized Design (CRD) with two factors: the C/N ratio in raw materials (R: ۳۰, ۷۰, ۱۱۰) and the fermentation time (L; ۱۰, ۱۷, ۲۴ days). Then, the bokashi was evaluated for microbial and chemical properties. In the second stage, the bokashi was made using raw materials with C/N of ۳۰ and ۱۵۰ and fermentation time (۰, ۱۰ days) with ۵ replications for analyzing the C/N. The pH and temperature were also observed every day during ۱۰ days. Results: The highest TCC (۱.۴۴x۱۰۱۱ CFU/g) was in the bokashi which produced from raw materials with C/N of ۷۰. In general, C/N of bokashi was lower than that of initial raw materials; however, ۱۰ days fermentation was not sufficient to decompose organic matter in raw materials with a C/N of ۱۵۰ perfectly. Daily observations of the pH and temperature during ۱۰ days fermentation showed a continuously increasing of pH, while temperature first increased and began to experience a constant decrease starting on the ۸th day. Conclusion: A good quality bokashi which match the soil C/N ratio range of ۱۰-۲۰ can be produced from organic raw materials with C/N of ۳۰ to ۷۰ within ۱۰ days fermentation as well as from raw materials with C/N of ۱۱۰ after being fermented for ۲۴ days.

کلیدواژه ها:

compost ، Organic waste ، MOL (Local Microorganisms) ، Biodecomposer