一(yi)、前期堆置(zhi)發酵(jiao)降(jiang)低水分和激活發酵菌(jun)種(zhong)。含水量高的粘稠原料入槽（比如雞糞等），槽中曝氣系統難以發揮效能，處在厭氧條件下，造成升溫困難，致使好多生產廠家在露地堆放進行晾曬，等含水量降下再入槽發酵。這種做法造成作業場污染，或水分太低不適合發酵條件。實踐證明，物料入槽前在堆放場拌上菌種堆置預處理發酵，可減少污染，激活菌種，適當降低水份，3.當溫(wen)度上升到(dao)35～40℃,說明菌(jun)種已(yi)生(sheng)長繁(fan)殖，如果溫(wen)度達(da)不到可以再翻堆(dui)一次(ci)即可。溫度升高后，待水分含(han)量已降到45%左右，入槽進行高溫發酵。1.減(jian)少(shao)(shao)污(wu)染。原料運到堆場立刻拌菌(jun)發酵，很快消除惡(e)臭氣，防止蠅蛆(qu)滋生，減(jian)少(shao)(shao)二次污(wu)染。2.水分蒸發快，為槽內發酵打下(xia)基礎。堆(dui)置(zhi)發酵，是處在好氧(yang)發酵，起溫(wen)快。因是堆(dui)置(zhi)成梯形(xing)料堆，三面(mian)蒸發水(shui)分，水(shui)分蒸發快(kuai)。
3.前(qian)期原(yuan)料(liao)預處理(li)能(neng)(neng)縮短槽(cao)(cao)內發酵周(zhou)期。通過堆置發酵，微生(sheng)(sheng)(sheng)物正處在對(dui)數生(sheng)(sheng)(sheng)長(chang)旺盛期，以極快的(de)速度生(sheng)(sheng)(sheng)長(chang)繁殖(zhi)，代謝(xie)能(neng)(neng)力(li)強，呼吸作用強。入(ru)槽(cao)(cao)后，縮短了微生(sheng)(sheng)(sheng)物生(sheng)(sheng)(sheng)長(chang)的(de)緩慢期(或(huo)者根本沒有緩慢期)。通過發酵菌量提高，一般可達1～2億/克，也產(chan)生了足(zu)夠的生物酶。這一切(qie)為槽(cao)內(nei)的物質轉化打下了基礎(chu)。
二(er)、中期(qi)槽(cao)內發酵加快了堆肥腐熟。
經過前期發酵入槽﹑膜及發酵罐的物料，第二天溫度可達(da)50℃以上。基本上不受季節的限制。一般10～15天即可出槽。但在管理中應注意以下問題。
(一) 定時攪拌，是提高溫度、加快腐熟的關鍵。通過呼吸作用產生大量的熱，使環境溫度升高，高溫微生物生長活動隨著時間的延長，氧氣的減少，受到抑制，溫度下降。通過再次攪拌，溫度暫時下降到.低值，但這時中溫微生物又開始活動，溫度升高，高溫微生物再次活動。機械攪拌為好氧微生物創造了生長繁殖條件，好氧微生物利用氧氣也為厭氧微生物和兼厭氧微生物創造了條件。通過攪拌物料松散，處在好氧條件，隨著好氧微生物對環境氧氣的利用，氧氣在減少，厭氧微生物也開始活動，兼厭氧微生物在有氧和無氧條件下都能繁殖生長。實際通過攪拌和微生物活動使物料處在好氧一厭氧一好氧，使不同呼吸類型的微生物在發酵槽中生長繁殖并產生大量呼吸熱和多種酶，該發酵過程本身就是復合微生物進行微生態發酵和復雜的生化變化過程。(二) 槽及發(fa)酵(jiao)容器內物料發酵控(kong)制溫度是(shi)提高(gao)腐(fu)熟質量的關鍵。槽內發酵雞糞用槽式翻堆機需每日攪拌一次，不必多次攪拌。利用微生物發酵生產有機肥，實質是利用微生物的呼吸熱和微生物產生的酶腐熟物料的。好氧微生物呼吸能量大，環境溫度提高快。好氧微生物、厭氧微生物和兼厭氧微生物都產生生物酶。因此，槽式微生物發酵肥料，是通過機械攪拌，以好氧微生物為主，放出大量呼吸熱和代謝大量的酶，同時也有厭氧和兼厭氧微生物參加產生多種酶，酶在一定的溫度范圍內分解物質，轉化物質向有益物質方面轉化，消除臭味。以達到腐熟成為優質的肥料。只有在好氧的條件下才產生大量的熱，溫度才升高。因為微生物分為三個呼吸類型，即：好氧呼吸微生物、厭氧呼吸微生物和兼厭氧呼吸微生物。溫度為了搞好有機廢棄物無害化處理和資源化利用，好氧和厭氧微生物在同等條件下的比較：好(hao)氧(yang)微生物以葡萄(tao)糖(tang)為呼吸基質：葡(pu)萄糖+氧氣→二氧化碳+水+686大卡(能量)厭(yan)氧微生物以葡萄糖為(wei)呼吸基(ji)質：由(you)此可見，發(fa)酵溫(wen)(wen)度(du)主(zhu)要(yao)來自好氧微生物(wu)。因此，槽(cao)內(nei)(nei)發(fa)酵需定(ding)(ding)時攪(jiao)拌，才能提(ti)高(gao)(gao)溫(wen)(wen)度(du)。物(wu)料的(de)腐熟，主(zhu)要(yao)是(shi)由(you)酶完成的(de)，酶是(shi)由(you)微生物(wu)產(chan)生的(de)，酶的(de)分解作用(yong)，必須(xu)在一(yi)定(ding)(ding)的(de)溫(wen)(wen)度(du)范圍內(nei)(nei)進行。實行定(ding)(ding)時攪(jiao)拌，槽(cao)內(nei)(nei)溫(wen)(wen)度(du)變化由(you)低溫(wen)(wen)→高(gao)(gao)溫(wen)(wen)→低溫(wen)(wen)→高(gao)(gao)溫(wen)(wen)變化的(de)。一(yi)般是(shi)35℃→40℃→55℃→65℃→35℃變化的(de)。微生物(wu)分為低溫微生物、中溫微生物、高溫微生物。開始由中溫好氧微生物生長繁殖。由(you)此可見，發(fa)酵(jiao)溫(wen)(wen)度(du)(du)(du)主(zhu)要(yao)來自好(hao)(hao)氧(yang)(yang)(yang)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)。因此，槽內(nei)發(fa)酵(jiao)需定時(shi)攪(jiao)(jiao)(jiao)拌(ban)(ban)，才能提高(gao)溫(wen)(wen)度(du)(du)(du)。物(wu)(wu)(wu)(wu)(wu)(wu)(wu)料的(de)(de)腐熟，主(zhu)要(yao)是由(you)酶完成的(de)(de)，酶是由(you)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)產(chan)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)的(de)(de)，酶的(de)(de)分解作用，必須(xu)在一定的(de)(de)溫(wen)(wen)度(du)(du)(du)范圍內(nei)進行。實行定時(shi)攪(jiao)(jiao)(jiao)拌(ban)(ban)，槽內(nei)溫(wen)(wen)度(du)(du)(du)變化(hua)由(you)低(di)溫(wen)(wen)→高(gao)溫(wen)(wen)→低(di)溫(wen)(wen)→高(gao)溫(wen)(wen)變化(hua)的(de)(de)。一般是35℃→40℃→55℃→65℃→35℃變化(hua)的(de)(de)。微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)分低(di)溫(wen)(wen)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)、中(zhong)(zhong)溫(wen)(wen)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)、高(gao)溫(wen)(wen)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)。開(kai)(kai)始(shi)由(you)中(zhong)(zhong)溫(wen)(wen)好(hao)(hao)氧(yang)(yang)(yang)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)長(chang)(chang)繁(fan)殖(zhi)(zhi)。通過呼(hu)吸(xi)(xi)作用產(chan)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)大量的(de)(de)熱，使環境溫(wen)(wen)度(du)(du)(du)升(sheng)高(gao)，高(gao)溫(wen)(wen)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)長(chang)(chang)活(huo)動隨(sui)著時(shi)間(jian)的(de)(de)延長(chang)(chang)，氧(yang)(yang)(yang)氣的(de)(de)減少(shao)，受到抑制，溫(wen)(wen)度(du)(du)(du)下降。通過再次攪(jiao)(jiao)(jiao)拌(ban)(ban)，溫(wen)(wen)度(du)(du)(du)暫時(shi)下降到.低(di)值，但這時(shi)中(zhong)(zhong)溫(wen)(wen)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)又開(kai)(kai)始(shi)活(huo)動，溫(wen)(wen)度(du)(du)(du)升(sheng)高(gao)，高(gao)溫(wen)(wen)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)再次活(huo)動。機械攪(jiao)(jiao)(jiao)拌(ban)(ban)為好(hao)(hao)氧(yang)(yang)(yang)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)創造(zao)了(le)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)長(chang)(chang)繁(fan)殖(zhi)(zhi)條(tiao)(tiao)件，好(hao)(hao)氧(yang)(yang)(yang)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)利(li)用氧(yang)(yang)(yang)氣也為厭(yan)(yan)氧(yang)(yang)(yang)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)和(he)兼厭(yan)(yan)氧(yang)(yang)(yang)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)創造(zao)了(le)條(tiao)(tiao)件。通過攪(jiao)(jiao)(jiao)拌(ban)(ban)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)料松散，處在好(hao)(hao)氧(yang)(yang)(yang)條(tiao)(tiao)件，隨(sui)著好(hao)(hao)氧(yang)(yang)(yang)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)對(dui)環境氧(yang)(yang)(yang)氣的(de)(de)利(li)用，氧(yang)(yang)(yang)氣在減少(shao)，厭(yan)(yan)氧(yang)(yang)(yang)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)也開(kai)(kai)始(shi)活(huo)動，兼厭(yan)(yan)氧(yang)(yang)(yang)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)在有(you)氧(yang)(yang)(yang)和(he)無氧(yang)(yang)(yang)條(tiao)(tiao)件下都(dou)能繁(fan)殖(zhi)(zhi)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)長(chang)(chang)。實際(ji)通過攪(jiao)(jiao)(jiao)拌(ban)(ban)和(he)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)活(huo)動使物(wu)(wu)(wu)(wu)(wu)(wu)(wu)料處在好(hao)(hao)氧(yang)(yang)(yang)一厭(yan)(yan)氧(yang)(yang)(yang)一好(hao)(hao)氧(yang)(yang)(yang)，使不同呼(hu)吸(xi)(xi)類(lei)型的(de)(de)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)在發(fa)酵(jiao)槽中(zhong)(zhong)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)長(chang)(chang)繁(fan)殖(zhi)(zhi)并產(chan)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)大量呼(hu)吸(xi)(xi)熱和(he)多種酶，該發(fa)酵(jiao)過程(cheng)(cheng)本身就是復(fu)(fu)合(he)微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)物(wu)(wu)(wu)(wu)(wu)(wu)(wu)進行微(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)態發(fa)酵(jiao)和(he)復(fu)(fu)雜的(de)(de)生(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)(sheng)化(hua)變化(hua)過程(cheng)(cheng)。(二)槽內發酵控制溫(wen)度是提高腐熟質量(liang)的關鍵。控制溫度的主要(yao)措施是通(tong)過(guo)攪拌和(he)通(tong)風。發酵.佳溫度是55~65℃。大家認為(wei)溫(wen)(wen)(wen)度越高(gao)(gao)越好(hao)，這(zhe)(zhe)是錯(cuo)誤的認識，因為(wei)溫(wen)(wen)(wen)度過(guo)高(gao)(gao)，會造成(cheng)(cheng)氨在沒(mei)有硝化的情況下而作為(wei)氣體跑掉，損失了氮素，因而溫(wen)(wen)(wen)度不可太高(gao)(gao)。有人認為(wei)起(qi)溫(wen)(wen)(wen)越快越好(hao)，這(zhe)(zhe)也是錯(cuo)誤的。如(ru)前所述(shu)，在發酵劑的菌種中(zhong)(zhong)有中(zhong)(zhong)溫(wen)(wen)(wen)和(he)高(gao)(gao)溫(wen)(wen)(wen)菌種組成(cheng)(cheng)，如(ru)果菌種搭配不合理，中(zhong)(zhong)溫(wen)(wen)(wen)微生(sheng)物還(huan)沒(mei)有形成(cheng)(cheng)芽孢(bao)和(he)孢(bao)子(耐高溫)很快進入高溫階段的發酵，會造成大量的中溫微生物的死亡。這樣，中溫微生物產生的酶群少或者沒有，會影響肥料腐熟的質量。生物酶主要是中溫微生物產生的。.好中溫階段(30～45℃)2～3天后再升高到55～65℃為好。所以前期發酵為中溫階段，入槽后進入高溫階段，對成肥有好處。因為中溫微生物經2～3天基本形成芽孢和孢子，再進入高溫階段，這時芽孢和孢子處在休眠期，使之微生物不死亡。（二）是厭氧發酵。其變(bian)化為：原料粗(cu)蛋白(bai)在蛋白(bai)酶的(de)作用下，生成多肽和(he)二肽，再(zai)進一步水(shui)解為氨(an)基酸，氨(an)基酸再(zai)氧化、還原、水(shui)解的(de)作用下脫氨(an)。如(ru)果(guo)在好氧條(tiao)件下蛋白(bai)質分解為NH3、CO2、H2S和無機鹽。如果在厭氧條件下，除產生NH3、H2S外，還可形成吲哚、酚類、醇類、胺類以及有機酸等多種化合物，具有腐臭味，稱為腐敗。因此，后期攪拌、通氣更為重要，促使氨化和硝化。再應強調一點，如果氮以硝酸狀態存在時，不進行通風干燥還會反硝化作用，造成氮氣跑掉，養分的損失。
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