WATER SOLUBLE FERTILIZER

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產(chǎn)品特點（ Product Features ）：

1、分解秸稈等有機(jī)物較徹底，提高肥料質(zhì)量，解磷，解鉀，提高磷、鉀利用率。

2、發(fā)酵后期溫度可達(dá)70-80℃，可殺有害菌，殺蟲，殺卵，抑制土壤中多種病蟲害的發(fā)生，防根燒，發(fā)酵期間需翻堆，以

增加通氧量。

3、發(fā)酵分解生成有機(jī)質(zhì)，可增加土壤腐殖質(zhì)，改良土壤結(jié)構(gòu)、提高土壤肥力。

1. Decomposition of organic substances such as straw is relatively thorough, improving fertilizer quality, dissolving phosphorus and potassium, and

improving the utilization rate of phosphorus and potassium.

2. During the late fermentation period, the temperature can reach 70-80 ℃, which can kill harmful bacteria, insects, and eggs, inhibit the occurrence

of various diseases and insect pests in the soil, and prevent root burning. During the fermentation period, it is necessary to turn over the pile to

increase the oxygen throughput.

3. Fermentation decomposition produces organic matter, which can increase soil humus, improve soil structure, and improve soil fertility.

使用方法（ Method Of Use ）：

根據(jù)發(fā)酵物干濕程度，1kg菌劑可發(fā)酵5-6立方，稀釋后均勻噴灑，邊噴灑邊翻拌，堆積發(fā)酵7-10天。

勁脈?

糞便、秸稈腐熟復(fù)合菌劑

JINMAI?

Compound microbial agent for manure and straw decomposition

綠力達(dá)集團(tuán) 生產(chǎn)：山東勁脈植物細(xì)胞信息技術(shù)有限 公司電話：400-0987-187 網(wǎng)址：www.lvlida.com

復(fù)合微生物菌劑（發(fā)酵腐熟類）

Compound Microbial Agents (fermentation and decomposition)

GREEN

POWER?

產(chǎn)品介紹（Product Description）

技術(shù)指標(biāo)：有效活菌數(shù)≥100億/g （植物乳桿菌）

Technical indicators: Effective viable bacterial count ≥ 10 billion/g (Lactobacillus plantarum)

產(chǎn)品形態(tài)：粉劑 包裝規(guī)范：1kg

Product form: Powder Packaging specification: 1kg

GREEN POWER

www.lvlida.com

勁脈?

辣椒發(fā)酵保鮮劑

JINMAI?

Pepper fermentation preservative

規(guī)格：1kg

辣椒發(fā)酵保鮮劑是專為保持新鮮辣椒品質(zhì)而研發(fā)的產(chǎn)品，由多種耐鹽乳酸菌復(fù)配而成。將新鮮紅辣椒或青辣椒放入

密封厭氧的環(huán)境中利用乳酸菌發(fā)酵產(chǎn)酸抑制雜菌，不需添加任何防腐劑或食鹽就可做到長期保持鮮辣椒的辣度、

色澤、風(fēng)味及營養(yǎng)成分，是一種新型的生物發(fā)酵保鮮技術(shù)。發(fā)酵熟成后的辣椒風(fēng)味香醇、顏色鮮艷、辣度溫和、營養(yǎng)

可口， 可以直接食用或當(dāng)作新鮮的食材供應(yīng)餐廳及家庭做菜用，亦可當(dāng)作原料供應(yīng)下游廠加工、加料、調(diào)味,包裝

成各式各樣的辣椒調(diào)味品。

Pepper fermentation preservative is a product developed specifically to maintain the quality of fresh peppers, made from a variety

of salt tolerant lactic acid bacteria. Placing fresh red or green chili peppers in a sealed anaerobic environment using lactic acid

bacteria to ferment to produce acid and inhibit miscellaneous bacteria and bacteria, without adding any preservatives or salt, can

achieve long-term maintenance of the spicy degree, color, flavor, nutritional components of fresh chili peppers, which is a new type

of biological fermentation and freshness preservation technology. The fermented and cooked chili peppers have a mellow flavor,

bright color, mild spicy intensity and delicious nutrition. They can be consumed directly or used as fresh ingredients for restaurant

and household cooking, canalso as raw materials for processing, seasoning, and packaging in various chili seasonings in

downstream factories.

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WATER SOLUBLE FERTILIZER

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勁脈?

辣椒發(fā)酵保鮮劑

JINMAI?

Pepper fermentation preservative

產(chǎn)品特點（ Product Features ）：

1、成本節(jié)?。喝樗峋l(fā)酵保鮮的辣椒即省去了添加20%左右的食鹽成本，又可節(jié)省了運(yùn)輸食鹽的費用。

2、品質(zhì)：經(jīng)過乳酸菌發(fā)酵保存的辣椒色澤鮮艷、營養(yǎng)豐富、香辣可口，避免了高鹽分造成辣椒顏色暗淡、風(fēng)味辣度與

營養(yǎng)流失、口感苦咸及后期需要脫鹽處理等缺點。

3、安全健康：乳酸菌發(fā)酵產(chǎn)生乳酸，抑制有害菌生存，保證了辣椒產(chǎn)品的衛(wèi)生安全。低鹽或無鹽的保存方式，避免高

鹽辣椒對人體健康的危害。

4、發(fā)酵周期短：乳酸菌發(fā)酵保鮮大大地縮短辣椒發(fā)酵熟成的周期，降低了辣椒的庫存成本。

5、經(jīng)濟(jì)效益高：本產(chǎn)品用量小、效果顯著、工藝簡單、節(jié)省成本、提高企業(yè)效益。

6、適合產(chǎn)業(yè)化生產(chǎn)：不受自然環(huán)境影響，采用乳酸菌發(fā)酵保鮮的辣椒，產(chǎn)品質(zhì)量均一、穩(wěn)定。

1. Cost savings: Lactic acid bacteria fermentation and preservation of pepper not only saves about 20% of the cost of adding salt, but also saves the

cost of transporting salt.

2. Quality: The chili peppers fermented and preserved by lactic acid bacteria have bright colors, rich nutrients and are spicy and delicious, avoiding

shortcomings such as dark color, spicy flavor, and nutrient loss caused by high salinity, bitter and salty taste, and the need for desalination treatment

in the later stage.

3. Safety and health: Lactic acid bacteria ferment to produce lactic acid, inhibit the survival of harmful bacteria, and ensure the health and safety of

pepper products. Low salt or non salt storage methods to avoid the harm of high salt pepper to human health.

4. Short fermentation period: Lactic acid bacteria fermentation and preservation greatly shorten the fermentation and ripening cycle of pepper,

reducing the inventory cost of pepper.

5. High economic benefits: This product has small consumption, significant effects, simple process, cost savings and improved enterprise benefits.

6. Suitable for industrial production: chili peppers that are not affected by the natural environment and are fermented and kept fresh by lactic acid

bacteria have uniform and stable product quality.

使用方法（ Method Of Use ）：

1、溶解菌粉：將菌劑稀釋100-200倍，一邊攪拌一邊倒入菌粉，攪拌均勻。

2、靜置活化：菌粉溶解后至少靜置活化1小時后使用，并在24小時內(nèi)使用完畢。

3、噴灑菌液：菌液噴灑前先攪拌均勻，以噴霧方式逐層均勻地噴灑在辣椒上，噴灑的同時必須潑灑1-2%的食鹽，壓實

密封，遮光發(fā)酵。

綠力達(dá)集團(tuán) 生產(chǎn)：山東勁脈植物細(xì)胞信息技術(shù)有限 公司電話：400-0987-187 網(wǎng)址：www.lvlida.com

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綠力達(dá)集團(tuán)

山東勁脈植物細(xì)胞信息技術(shù)有限公司

電話：400-0987-187

網(wǎng)址 www.lvlida.com