Why is it better and safer to dry the fermentation bed?
Filteb Crucible,Laboratory Crucible,Borosilicate Glass Filteb Crucible,Laboratory Borosilicate Filteb Crucible Yancheng Rongtai Labware Co.,Ltd , https://www.rongtailab.com Why is it better and safer to dry the fermentation bed?
Fermented bedding systems work effectively because of the powerful microbial activity. These microorganisms function best in a specific environment, such as when using rice bran as a carrier with a moisture content of about 65%. However, during the process, the litter doesn't need to be watered directly. Instead, the microorganisms require this moisture level to perform optimally. That's why some people argue that drying the fermentation bed is not only better but also safer. What's the reasoning behind this? Let’s look at an example from the Jinbao fermentation bed system.
In the Jinbao system, the sawdust layer is typically only 50 cm thick, and the moisture level is maintained at around 65%, which is essential for the effective operation of the microbial strains. The system is designed to spread the bacteria evenly without adding extra water, making it more secure. But where does the moisture come from?
First, let’s explore the sources of moisture: (1) Sawdust itself—fresh sawdust, like that from Chinese fir, eucalyptus, or other hardwoods, can have a moisture content of around 60%. Older, drier sawdust may have as low as 30% moisture by dry weight. (2) Pig waste is another major source. Each pig produces about 4 kg of feces per day, which has a water content of roughly 60%. For a 20-square-meter fermentation bed housing 15–20 pigs, this adds up to about 60 kg of water daily. (3) Other sources include leftover drinking water, feed residues, or rainwater. While these are minor, proper drainage and sheltering are still important to prevent excess moisture.
Second, the reason why not adding water is better and safer lies in the natural balance of moisture. Since the system relies on these natural sources, manually adding water could disrupt the delicate equilibrium. If too much water is added, the moisture level could exceed 65%, causing the beneficial microbes to drown and become inactive. This would ruin the effectiveness of the fermentation bed. On the other hand, if the moisture is slightly lower than required, the microbes can go into a dormant state or slow down their activity. But when the right moisture level is achieved, they become fully active, helping to break down waste, reduce odors, and improve overall environmental conditions.
Therefore, allowing the fermentation bed to remain dry—by relying on natural moisture sources rather than manual watering—is not only more efficient but also safer for maintaining the health and functionality of the microbial community. This approach ensures long-term stability and optimal performance of the system.