Livestock and poultry layered microbial fermentation bed manufacturing process and fermentation bed

Abstract

The present application relates to a kind of layered microbial fermentation bed manufacturing process for livestock and poultry and fermentation bed, belong to the field of breeding. Oxygen supply is ensured by optimizing layered structure, using efficient complex microbial population, realizing the rapid, complete aerobic decomposition of excrement, basically eliminating the source of ammonia, hydrogen sulfide and other foul-smelling gas. Significantly reduce the humidity, harmful gas concentration, dust in the house, provide a drier, cleaner, more comfortable living environment. Improve animal health: reduce ammonia stimulation, reduce respiratory diseases; pathogenic bacteria are reduced, reduce digestive diseases, reduce the incidence of skin disease, parasitic disease, reduce drug costs.

Description

Technical Field

[0001] This invention relates to livestock and poultry farming, and more particularly to a process for manufacturing a layered microbial fermentation bed for livestock and poultry. Background Technology

[0002] Existing biological agent fermentation bed livestock and poultry breeding technologies, such as the commonly used pig fermentation bed, allow pigs to grow on the fermentation bed. The excreted feces and urine are directly degraded by a large number of microorganisms in the fermentation bed, thereby reducing the generation of harmful gases in the farm and reducing the emission of feces and urine, thus achieving the goal of energy conservation and emission reduction.

[0003] Currently, the fermentation bedding materials are all uniformly prepared according to the same formula and moisture ratio, and then laid in the pit to form a fermentation bed to degrade pig manure and urine. The thickness varies from 70 to 100 cm, and there is no layered preparation.

[0004] The air permeability of the entire fermentation bed layer is uneven. Significant urine seepage occurs, and there is a large difference in moisture content between the upper and lower layers. Excessive moisture affects the fermentation effect of the environmentally friendly microbial agents in the bottom layer and the overall fecal treatment effect.

[0005] Existing fermentation beds can cause livestock and poultry to ingest indigestible substances due to direct contact with the bedding material, leading to intestinal obstruction. Inhaling bedding dust can cause respiratory diseases. The fermentation process produces harmful gases that can cause livestock and poultry to become ill. High temperature and humidity can also induce skin diseases. Summary of the Invention

[0006] The present invention is proposed to alleviate or solve at least one aspect or point of the above-mentioned problems.

[0007] The present invention provides a process for manufacturing a layered microbial fermentation bed for livestock and poultry, comprising the following steps:

[0008] S0: Lay the bottom layer, 15-30cm thick, which includes at least one of branches, logs and bundled straw;

[0009] S1: Create the first layer:

[0010] A layer of at least one of chopped straw and sawdust is laid, with a thickness of 10-20cm. The volume occupied by the straw or sawdust is denoted as V1.

[0011] S2 creates the second layer:

[0012] A layer of at least one of rice husks, peanut shells, and melon seed shells is laid, with a thickness of 22-28 cm. The volume occupied by the rice husks, peanut shells, or melon seed shells is denoted as V2.

[0013] S3 creates the third layer:

[0014] A layer of at least one of pine needles and leaves is laid, with a thickness of 12-16 cm. The volume occupied by the pine needles or leaves is denoted as V3.

[0015] S4 creates the fourth layer:

[0016] A layer of at least one of five-segmented awns and wheat straw is laid, with a thickness of 10-12 cm. The volume occupied by the leaves of the five-segmented awns or wheat straw is denoted as V4.

[0017] Steps S2 and S3 both include the following steps: adding water, controlling the moisture content to 25-30%; and adding salt evenly, according to the volume occupied by this layer, adding salt at 3-5g / m3.

[0018] Add raw soil evenly, according to the volume occupied by this layer, at a volume ratio of 9-12%.

[0019] Add the mushroom substrate evenly at a rate of 1.8-2.2 kg / m³, depending on the volume occupied by this layer.

[0020] Add the bacterial solution at a rate of 0.9-1.2 kg / m³, based on the volume occupied by this layer. The bacterial solution contains Bacillus subtilis and active probiotics, with a weight ratio of 1:0.5-0.6.

[0021] In particular, step S4 also includes the following steps: adding water, controlling the moisture content to 8-12%; and adding salt evenly, according to the volume occupied by this layer, adding salt at 3-5g / m3.

[0022] Add raw soil evenly, according to the volume occupied by this layer, at a volume ratio of 9-12%.

[0023] Add the mushroom substrate evenly at a rate of 1.8-2.2 kg / m³, depending on the volume occupied by this layer.

[0024] Add the bacterial solution at a rate of 0.9-1.2 kg / m³, based on the volume occupied by this layer. The bacterial solution contains Bacillus subtilis and active probiotics, with a weight ratio of 1:0.5-0.6.

[0025] Preferably, the bundled straw in step S0 is corn straw.

[0026] Preferably, the chopped straw in step S1 is chopped corn straw.

[0027] Preferably, rice husks and peanut shells are laid in step S2.

[0028] Preferably, pine needles and leaves are laid in step S3.

[0029] Preferably, the thickness of the bottom layer is 20cm, the thickness of the first layer is 15cm, the thickness of the second layer is 25cm, the thickness of the third layer is 14cm, and the thickness of the fourth layer is 11cm.

[0030] Preferably, the thickness of the bottom layer is 30cm, the thickness of the first layer is 10cm, the thickness of the second layer is 28cm, the thickness of the third layer is 12cm, and the thickness of the fourth layer is 10cm.

[0031] Preferably, the thickness of the bottom layer is 16cm, the thickness of the first layer is 17cm, the thickness of the second layer is 22cm, the thickness of the third layer is 16cm, and the thickness of the fourth layer is 12cm.

[0032] Preferably, step S5 is also included: after the microbial fermentation bed is made, it is left to stand for 24 hours before use.

[0033] The present invention also provides a layered microbial fermentation bed for livestock and poultry, which is manufactured using any of the aforementioned manufacturing processes.

[0034] This invention discloses a layered microbial fermentation bed for livestock and poultry, along with its manufacturing process. By optimizing the layered structure to ensure oxygen supply and utilizing a highly efficient composite microbial community, it achieves rapid and thorough aerobic decomposition of feces, essentially eliminating the root causes of malodorous gases such as ammonia and hydrogen sulfide. It significantly reduces humidity, harmful gas concentrations, and dust levels in the livestock shed, providing a drier, cleaner, and more comfortable living environment. It also improves animal health: reducing ammonia irritation and respiratory diseases; reducing pathogens and lowering the incidence of digestive diseases, skin diseases, and parasitic diseases, thus reducing medication costs.

[0035] No need to flush the pens, saving a significant amount of water. Manure decomposes in situ within the bedding, achieving zero pollutant emissions and solving the environmental problems of traditional animal husbandry.

[0036] The layered design—a breathable and water-resistant bottom layer, a compact yet breathable middle layer, and an antibacterial and comfortable top layer—along with a reasonable combination of materials, ensures the structural stability and functional durability of the fermentation bed. The final bedding material becomes a high-quality bio-organic fertilizer or soil conditioner rich in humus, microbial flora, and mineral nutrients, achieving resource recycling. Attached Figure Description

[0037] Figure 1 This is a photograph of the stratified microbial fermentation bed for livestock and poultry according to Embodiment 1 of the present invention.

[0038] Figure 2 This is a photograph of the stratified microbial fermentation bed for livestock and poultry according to Embodiment 2 of the present invention.

[0039] Figure 3 This is a photograph of the stratified microbial fermentation bed for livestock and poultry according to Embodiment 3 of the present invention. Detailed Implementation

[0040] The following description of embodiments of the present invention with reference to the accompanying drawings is intended to explain the overall inventive concept of the invention and should not be construed as a limitation thereof. In this invention, the same reference numerals denote the same or similar parts.

[0041] The features described herein may be implemented in various forms and should not be construed as limited to the examples described herein. Rather, the examples described herein are provided only to illustrate some of the many feasible ways in which the methods, apparatuses, and / or systems described herein will become clear upon understanding the disclosure of the invention.

[0042] The terminology used herein is for the purpose of describing various examples only and is not intended to limit disclosure. Unless the context clearly indicates otherwise, the singular form is intended to include the plural form as well. The terms “comprising,” “including,” and “having” indicate the presence of the described features, quantities, operations, components, elements, and / or combinations thereof, but do not preclude the presence or addition of one or more other features, quantities, operations, components, elements, and / or combinations thereof.

[0043] To enable those skilled in the art to utilize the content of this invention, the following exemplary embodiments may be provided in conjunction with specific application scenarios, specific systems, device and component parameters, and specific connection methods. However, these embodiments are merely examples for those skilled in the art, and the general principles defined herein can be applied to other embodiments and application scenarios without departing from the spirit and scope of this invention.

[0044] The present invention provides a process for manufacturing a layered microbial fermentation bed for livestock and poultry, comprising the following steps:

[0045] S0: Lay the bottom layer, 15-30cm thick, including at least one of branches, logs, and bundled straw; use tree boards, logs, or bundled straw to create a breathable bottom layer, providing sufficient oxygen supply for aerobic fermentation. If the bottom layer is anaerobic, it will produce a foul odor. The gap structure also facilitates the rapid drainage of excess water seeping from the upper layer, preventing the bedding from becoming too wet.

[0046] S1: First Layer Preparation: Lay at least one of chopped straw and sawdust, 10-20cm thick. The volume occupied by the chopped straw or sawdust is denoted as V1. The chopped straw is crushed by a crusher, with an average particle size of less than 1cm. Chopped straw or sawdust has a large specific surface area and good water absorption and retention properties, and is also an excellent carbon source. Straw or sawdust mainly provides high-molecular-weight carbohydrates such as cellulose and hemicellulose, which are the main energy and carbon skeleton sources for microorganisms and the basic substances for fermentation. The fine structure can effectively absorb moisture and ammonia from animal feces, reduce odor emission, and provide good attachment sites for microorganisms. Its water retention helps maintain suitable humidity.

[0047] S2 is used to make the second layer: at least one of the following: rice husks, peanut shells, or melon seed shells, with a thickness of 22-28cm. The volume occupied by the rice husks, peanut shells, or melon seed shells is denoted as V2. The grain shells or nut shells have good hardness and elasticity, which can effectively resist the compaction caused by animal trampling, maintain high porosity for a long time, and ensure the diffusion and circulation of oxygen in the core fermentation area.

[0048] S3 is the third layer: At least one of pine needles and leaves is laid, 12-16 cm thick. The volume occupied by the pine needles or leaves is denoted as V3. Pine needles and leaves contain natural substances such as plant essential oils and phenolic compounds, which have a certain inhibitory effect on harmful bacteria and a repellent effect on some parasites, helping to improve the surface hygiene environment and reduce the risk of animals coming into contact with pathogens. At the same time, they provide lignin, cellulose, and other components different from straw and shells, enriching the diversity of carbon sources available to microorganisms. The decomposition process of pine needles may produce acidic substances, which help neutralize some alkaline substances such as ammonia produced by the decomposition of feces, maintaining a more stable microenvironment.

[0049] The fourth layer (S4) consists of at least one of the following: Miscanthus sinensis and wheat straw. Both are crushed to an average particle size of less than 3 cm. The thickness is 10-12 cm. The volume occupied by the Miscanthus sinensis or wheat straw leaves is denoted as V4. Animal comfort: The Miscanthus sinensis or wheat straw is relatively soft and dry, providing animals with a warm, soft, and dry surface for rest and activity, reducing skin friction damage. It can quickly absorb fresh feces and urine excreted by animals, "encapsulating" them and gradually penetrating downwards, reducing fly breeding and direct odor emission. After receiving feces on the surface, it begins initial decomposition and then gradually mixes with the lower layers to participate in deeper fermentation.

[0050] The bundled straw in step S0 is corn stalk, and the chopped straw in step S1 is chopped corn stalk. The chopped corn stalk can be used by pigs to gnaw on. When pigs gnaw on the stalk, they turn over the top layers, which increases their activity level and mixes the layers together, which is beneficial for later fermentation.

[0051] Steps S2 and S3 both include the following steps: adding water, controlling the moisture content to 25-30%; and adding salt evenly, according to the volume occupied by this layer, adding salt at 3-5g / m3.

[0052] Add raw soil evenly, according to the volume occupied by this layer, at a volume ratio of 9-12%.

[0053] Add the mushroom substrate evenly at a rate of 1.8-2.2 kg / m³, depending on the volume occupied by this layer.

[0054] Add the bacterial solution at a rate of 0.9-1.2 kg / m³, based on the volume occupied by this layer. The bacterial solution contains Bacillus subtilis and active probiotics, with a weight ratio of 1:0.5-0.6.

[0055] Step S4 also includes the following steps: adding water, controlling the moisture content to 8-12%; adding salt evenly, according to the volume occupied by this layer, adding salt at 3-5g / m3;

[0056] Add raw soil evenly, according to the volume occupied by this layer, at a volume ratio of 9-12%.

[0057] Add the mushroom substrate evenly at a rate of 1.8-2.2 kg / m³, depending on the volume occupied by this layer.

[0058] Add the bacterial solution at a rate of 0.9-1.2 kg / m³, based on the volume occupied by this layer. The bacterial solution contains Bacillus subtilis and active probiotics, with a weight ratio of 1:0.5-0.6.

[0059] If the moisture content is too low, microbial metabolic activity will stagnate; if it is too high, the pores will be filled with water, leading to oxygen deficiency and the transition from aerobic fermentation to anaerobic fermentation, producing a foul odor. 25-30% is the ideal humidity range for aerobic fermenting microorganisms, such as Bacillus subtilis, to be most active. This humidity level ensures that the microorganisms have the necessary moisture while maintaining sufficient pores to hold oxygen.

[0060] Lower concentrations of salt can slightly increase osmotic pressure, inhibiting the growth and reproduction of some salt-intolerant putrefactive bacteria and pathogens.

[0061] Raw soil, sourced from uncultivated or deep soil layers, is rich in minerals, trace elements, and a small amount of indigenous microorganisms. It provides various mineral elements necessary for microbial metabolism and enzyme activity, such as phosphorus, potassium, calcium, magnesium, iron, manganese, zinc, and copper, serving as indispensable "nutrients" for efficient fermentation. Adsorption and buffering: Soil particles possess adsorption properties, capable of absorbing gases such as ammonia and hydrogen sulfide, reducing odors; they also have a certain buffering capacity against changes in environmental pH.

[0062] Inoculum residue contains a large amount of incompletely utilized organic matter such as lignin and cellulose, microbial protein, metabolites, and abundant active microbial spores. This increases the number and start-up speed of beneficial microorganisms in the fermentation bed. It also replenishes organic matter, providing additional, easily usable organic carbon and nitrogen sources for microorganisms. Furthermore, it enhances microbial diversity, absorbs odors, and stabilizes the fermentation environment.

[0063] Bacillus subtilis rapidly multiplies and powerfully decomposes organic matter such as protein, starch, and fat in animal feces. It produces antibacterial substances such as surfactants to inhibit harmful bacteria (E. coli, Salmonella, etc.). It maintains its activity during the high-temperature fermentation period.

[0064] The active probiotic group consists of lactic acid bacteria and actinomycetes in approximately a 1:1 ratio. Their functions include: Lactic acid bacteria rapidly utilizing soluble sugars to produce acid, lowering the local pH, inhibiting putrefactive bacteria, reducing ammonia production, and improving environmental odor. Actinomycetes excel at decomposing recalcitrant substances such as cellulose and lignin; they also produce antibiotics to inhibit pathogens. The fourth layer has less moisture than the second and third layers to provide a drier and more comfortable environment.

[0065] Example 1

[0066] S10: Lay the bottom layer, 20cm thick, which contains bundles of straw;

[0067] S11: Create the first layer:

[0068] A mixture of chopped straw and sawdust is laid to a thickness of 15m. The chopped straw is crushed by a crusher and its average particle size is less than 1cm. The volume occupied by the mixture of straw and sawdust is denoted as V1.

[0069] S12 creates the second layer:

[0070] A mixture of rice husks and peanut shells is laid with a thickness of 25cm. The volume occupied by the rice husks, peanut shells or melon seed shells is denoted as V2.

[0071] S13 creates the third layer:

[0072] A layer of pine needles is laid to a thickness of 14cm. The volume occupied by the pine needles is denoted as V3.

[0073] S14 creates the fourth layer:

[0074] A mixture of five-jointed awns and wheat straw is laid to a thickness of 11 cm. The awns and wheat straw are crushed by a crusher, with an average particle size of less than 3 cm. The volume occupied by the awns or wheat straw is denoted as V4.

[0075] Steps S12 and S13 both include the following steps: adding water to control the moisture content to 28%; adding salt evenly, according to the volume occupied by this layer, adding salt at 4g / m3;

[0076] Add raw soil evenly, according to the volume occupied by this layer, add raw soil evenly at a volume ratio of 10%.

[0077] Add the mushroom substrate evenly at a rate of 2 kg / m³, based on the volume occupied by this layer.

[0078] Add the bacterial solution at a rate of 1 kg / m³, based on the volume occupied by this layer. The bacterial solution contains Bacillus subtilis and active probiotics in a weight ratio of 1:0.5.

[0079] In particular, step S14 also includes the following steps: adding water and controlling the moisture content to 9%; adding salt evenly, according to the volume occupied by this layer, adding salt at 4g / m3;

[0080] Add raw soil evenly, according to the volume occupied by this layer, add raw soil evenly at a volume ratio of 10%.

[0081] Add the mushroom substrate evenly at a rate of 2 kg / m³, based on the volume occupied by this layer.

[0082] Add the bacterial solution at a rate of 1 kg / m³, based on the volume occupied by this layer. The bacterial solution contains Bacillus subtilis and active probiotics in a weight ratio of 1:0.5.

[0083] Example 2

[0084] S20: Lay the bottom layer, 30cm thick, which contains bundles of straw;

[0085] S21: Create the first layer:

[0086] A layer of chopped straw is laid, 10cm thick. The volume occupied by the chopped straw is denoted as V1. The chopped straw is crushed by a crusher, and its average particle size is less than 1cm.

[0087] S22 creates the second layer:

[0088] A layer of rice husks is laid, with a thickness of 28cm. The volume occupied by the rice husks is denoted as V2.

[0089] S23 creates the third layer:

[0090] Pine needles are laid to a thickness of 16cm. The volume occupied by the pine needles is denoted as V3.

[0091] S24 creates the fourth layer:

[0092] A layer of wheat straw, 10 cm thick, is laid out. The straw is then crushed using a crusher, with an average particle size of less than 3 cm. The volume occupied by the wheat straw leaves is denoted as V4.

[0093] Steps S22 and S23 both include the following steps: adding water to control the moisture content to 25%; adding salt evenly at a rate of 4g / m3 based on the volume occupied by this layer.

[0094] Add raw soil evenly, according to the volume occupied by this layer, add raw soil evenly at a volume ratio of 9%.

[0095] Add the mushroom substrate evenly at a rate of 1.8 kg / m³, based on the volume occupied by this layer.

[0096] Add the bacterial solution at a rate of 1 kg / m³, based on the volume occupied by this layer. The bacterial solution contains Bacillus subtilis and active probiotics in a weight ratio of 1:0.6.

[0097] In particular, step S24 also includes the following steps: adding water, controlling the moisture content to 10%; adding salt evenly, according to the volume occupied by this layer, adding salt at 3g / m3;

[0098] Add raw soil evenly, according to the volume occupied by this layer, add raw soil evenly at a volume ratio of 9%.

[0099] Add the mushroom substrate evenly at a rate of 1.8 kg / m³, based on the volume occupied by this layer.

[0100] Add the bacterial solution at a rate of 1 kg / m³, based on the volume occupied by this layer. The bacterial solution contains Bacillus subtilis and active probiotics in a weight ratio of 1:0.6.

[0101] Example 3

[0102] S30: Lay the bottom layer, 16cm thick, which includes branches and bundles of straw, with branches at the bottom and bundles of straw on top;

[0103] S31: Create the first layer:

[0104] A layer of chopped straw and sawdust is laid, 17cm thick. The chopped straw is crushed by a crusher, and its average particle size is less than 1cm. The volume occupied by the chopped straw and sawdust is denoted as V1.

[0105] S32 creates the second layer:

[0106] A mixture of rice husks and peanut shells is laid with a thickness of 22 cm. The volume occupied by the rice husks and peanut shells is denoted as V2.

[0107] S33 creates the third layer:

[0108] A mixture of pine needles and leaves is laid to a thickness of 16 cm. The volume occupied by the pine needles or leaves is denoted as V3.

[0109] S34 creates the fourth layer:

[0110] Five sections of awns were laid, 12cm thick. The awns were crushed by a crusher, and their average particle size was less than 3cm. The volume occupied by the above five sections of awns is denoted as V4.

[0111] Steps S32 and S33 both include the following steps: adding water, controlling the moisture content to 28%; and uniformly adding salt, at a rate of 3g / m² based on the volume occupied by this layer. 3 Add salt;

[0112] Add raw soil evenly, according to the volume occupied by this layer, add raw soil evenly at a volume ratio of 10%.

[0113] Add mushroom substrate, at a rate of 1 kg / m³ based on the volume occupied by this layer. 3 Add the mushroom compost evenly;

[0114] Add bacterial solution at a rate of 1.2 kg / m², based on the volume occupied by this layer. 3 Add the bacterial solution evenly. The bacterial solution contains Bacillus subtilis and active probiotics in a weight ratio of 1:0.5.

[0115] Step S34 further includes the following steps: adding water, controlling the moisture content to 8%; uniformly adding salt, at a rate of 3g / m² based on the volume occupied by this layer. 3 Add salt;

[0116] Add raw soil evenly, according to the volume occupied by this layer, add raw soil evenly at a volume ratio of 10%.

[0117] Add mushroom substrate, at a rate of 1 kg / m³ based on the volume occupied by this layer. 3 Add the mushroom compost evenly;

[0118] Add bacterial solution at a rate of 1.2 kg / m², based on the volume occupied by this layer. 3 Add the bacterial solution evenly. The bacterial solution contains Bacillus subtilis and active probiotics in a weight ratio of 1:0.5.

[0119] Experimental results:

[0120] After the prepared fermentation bed has been left to stand for 24 hours, the pigs are then placed inside. Figure 1-3 The image shown is a photograph of the fermentation bed after 90 days of use in Examples 1 to 3 above.

[0121] The results after using the above-mentioned fermentation bed are as follows: Figure 1-3As shown, within three months, the fermentation bed was not changed, the enclosure was not cleaned, and manual burial was carried out in areas with excessive feces. During these three months, continuous odor monitoring was conducted on the samples from Examples 1 to 3 above, and no significant odor was detected. After three months, as... Figure 1-3 As shown, the pigsty environment remained dry and clean. During the aforementioned three months, the pigs were relatively healthy, with no obvious respiratory, digestive, skin, or parasitic diseases observed.

[0122] This invention discloses a layered microbial fermentation bed for livestock and poultry, along with its manufacturing process. By optimizing the layered structure to ensure oxygen supply and utilizing a highly efficient composite microbial community, it achieves rapid and thorough aerobic decomposition of feces, essentially eliminating the root causes of malodorous gases such as ammonia and hydrogen sulfide. It significantly reduces humidity, harmful gas concentrations, and dust levels in the livestock shed, providing a drier, cleaner, and more comfortable living environment. It also improves animal health: reducing ammonia irritation and respiratory diseases; reducing pathogens and lowering the incidence of digestive diseases, skin diseases, and parasitic diseases, thus reducing medication costs.

[0123] No water flushing is required, saving a significant amount of water. Manure decomposes in situ within the bedding, achieving zero pollutant emissions and solving the environmental problems of traditional animal husbandry. The layered design—a breathable, water-resistant bottom layer, a compact yet breathable middle layer, and an antibacterial, comfortable top layer—along with a reasonable combination of materials, ensures the structural stability and functional durability of the fermentation bed. Ultimately, the bedding becomes a high-quality bio-organic fertilizer or soil conditioner rich in humus, microbial flora, and mineral nutrients, achieving resource recycling.

[0124] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that variations and combinations of elements may be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A process for manufacturing a layered microbial fermentation bed for livestock and poultry, characterized in that: Includes the following steps: S0: Lay the bottom layer, 15-30cm thick, which includes at least one of branches and logs; S1: Create the first layer: Spread sawdust to a thickness of 10-20cm. The volume occupied by the sawdust is denoted as V1. S2 creates the second layer: A layer of at least one of rice husks, peanut shells, and melon seed shells is laid, with a thickness of 22-28 cm. The volume occupied by the rice husks, peanut shells, or melon seed shells is denoted as V2. S3 creates the third layer: Lay pine needles to a thickness of 12-16cm. The volume occupied by the pine needles is denoted as V3. S4 creates the fourth layer: Lay down at least one of five-segmented awns and wheat straw, with a thickness of 10-12cm. The volume occupied by the leaves of the five-segmented awns or wheat straw is denoted as V4. Steps S2 and S3 both include the following steps: adding water, controlling the moisture content to 25-30%; and uniformly adding salt, at a rate of 3-5 g / m², depending on the volume occupied by this layer. 3 Add salt; Add raw soil evenly, according to the volume occupied by this layer, at a volume ratio of 9-12%. Add mushroom substrate at a rate of 1.8-2.2 kg / m³, depending on the volume occupied by this layer. 3 Add the mushroom compost evenly; Add bacterial solution at a rate of 0.9-1.2 kg / m², depending on the volume occupied by this layer. 3 Add the bacterial solution evenly. The bacterial solution contains Bacillus subtilis and active probiotics, with a weight ratio of 1:0.5-0.

6. Step S4 also includes the following steps: adding water, controlling the moisture content to 8-12%; and uniformly adding salt, at a rate of 3-5 g / m², depending on the volume occupied by this layer. 3 Add salt; Add raw soil evenly, according to the volume occupied by this layer, at a volume ratio of 9-12%. Add mushroom substrate at a rate of 1.8-2.2 kg / m³, depending on the volume occupied by this layer. 3 Add the mushroom compost evenly; Add bacterial solution at a rate of 0.9-1.2 kg / m², depending on the volume occupied by this layer. 3 Add the bacterial solution evenly. The bacterial solution contains Bacillus subtilis and active probiotics, with a weight ratio of 1:0.5-0.

6.

2. The manufacturing process according to claim 1, characterized in that: In step S2, rice husks and peanut shells are laid out.

3. The manufacturing process according to claim 1, characterized in that: The bottom layer is 20cm thick, the first layer is 15cm thick, the second layer is 25cm thick, the third layer is 14cm thick, and the fourth layer is 11cm thick.

4. The manufacturing process according to claim 1, characterized in that: The bottom layer is 30cm thick, the first layer is 10cm thick, the second layer is 28cm thick, the third layer is 12cm thick, and the fourth layer is 10cm thick.

5. The manufacturing process according to claim 1, characterized in that: The thickness of the bottom layer is 16cm, the thickness of the first layer is 17cm, the thickness of the second layer is 22cm, the thickness of the third layer is 16cm, and the thickness of the fourth layer is 12cm.

6. The manufacturing process according to claim 1, characterized in that: It also includes step S5: After the microbial fermentation bed is made, it is left to stand for 24 hours before use.

7. A layered microbial fermentation bed for livestock and poultry, characterized in that: It is manufactured using the manufacturing process described in any one of claims 1-6.

Images