Biological conversion procedure to produce silage from green fodders, to produce organic fertilizers from manures, to produce compost from plant residues, and to produce soap from plant oil residues ?
Your question is not clear . Would you like to know the procedures for conversion from green fodder to silage ....and so on or you want to sell your products?...
Dr. Tarafdar, my looking for is a scientific description for biological conversions occurred during those processes.
Silage is made either by placing cut green vegetation in a silo or pit, by piling in a large heap and compressing it down so as to leave as little oxygen as possible and then covering it with a plastic sheet, or by wrapping large round bales tightly in plastic film. Silage undergoes anaerobic fermentation, which starts about 48h after the silo is filled, and converts sugars to acids. Fermentation is essentially complete after about two weeks.
Before anaerobic fermentation starts, there is an aerobic phase in which the trapped oxygen is consumed. How closely the fodder is packed determines the nature of the resulting silage by regulating the chemical reactions that occur in the stack. When closely packed, the supply of oxygen is limited, and the attendant acid fermentation brings about decomposition of the carbohydrates present into acetic, butyric and lactic acids. This product is named sour silage. If, on the other hand, the fodder is unchaffed and loosely packed, or the silo is built gradually, oxidation proceeds more rapidly and the temperature rises; if the mass is compressed when the temperature is 140–160 °F (60–71 °C), the action ceases and sweet silage results. The nitrogenous ingredients of the fodder also change: in making sour silage as much as one-third of the albuminoids may be converted into amino and ammonium compounds; in making sweet silage a smaller proportion is changed, but they become less digestible. If the fermentation process is poorly managed, sour silage acquires an unpleasant odour due to excess production of ammonia or butyric acid (the latter is responsible for the smell of rancid butter).
In the past, the fermentation was conducted by indigenous microorganisms, but, today, some bulk silage is inoculated with specific microorganisms to speed fermentation or improve the resulting silage. Silage inoculants contain one or more strains of lactic acid bacteria, and the most common is Lactobacillus plantarum. Other bacteria used includeLactobacillus buchneri, Enterococcus faecium and Pediococcus species.
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