How to success
the compost center
J-POWER Group JPec Co., Ltd
Wakamatsu Environment
Research Institute
Key Elements of Composting
Basic Theory of Takakura Compost
 Fermentative
 Water
microorganism
content adjustment
 Aerobic
oxygen)
fermentation (using
2
Various Microorganisms involved in
composting
Basic Theory of Takakura Compost

One kind of microbe alone cannot complete
composting.

Priority type changes according to the stage of
composting.

Bacteria, mould fungi, actinomycetes and
basidiomycetes are necessary.

It is better to use as many types as possible within the
same category of bacteria (fungi) to ensure diversity.
3
Composting and transition of microorganisms
Temperature
Basic Theory of Takakura Compost
Mould fungi/
bacteria
Actinomycete/
bacteria
Basidiomycete/
bacteria
Sugar, protein
and amino
acids
degradation
stage
Fiber (cellulose/
hemicellulose)
degradation stage
Lignin
degradation stage
1st
stage
2nd
stage
3rd
stage
Time
4
Source: How to Make and Use Compost, FUJIWARA Shunrokuro, Rural Culture Association Japan
Composting and transition of microorganisms
Temperature
Basic Theory of Takakura Compost
Easily
decomposable
organic matter
degradation stage
Fermented
foods
Bacteria/
mould fungi
1st stage
Cellulose/
hemicellulose
degradation stage
Lignin degradation stage
Leaf soil
Mushrooms
Basidiomycete/
bacteria
Actinomycete/
bacteria
3rd
2nd stage
stage
Time
Source: How to Make and Use Compost, FUJIWARA Shunrokuro,
Rural Culture Association Japan
Indonesia ・・・tempeh, tape, yogurt
1st Stage of Composting (Fermentation)
Basic Theory of Takakura Compost
Metabolic utilization of a wide variety of
microorganisms is possible for easily decomposable
organic matter.
◎It is important to swiftly decompose easily
decomposable organic matters using useful
microorganisms.
Strategy
Add fermented foods such as yeast and lactic acid bacteria to
massively propagate safe mould fungi and bacteria.
→which also preserve the compost from decay
6
Gather many
fermented foods of
a wide variety
Second Stage of Composting
(Fermentation)
Basic Theory of Takakura Compost
◎Most organic matters of vegetable origin
are fibrous
cellulose, hemicellulose, lignin
Strategy
Add actinomycetes (living in leaf soil) suitable for the
breakdown of cellulose and hemicellulose.
You can make leaf soil yourself though it takes time.
8
Collect leaf soil at
as many places as
possible.
Third Stage of Composting
(Fermentation)
Basic Theory of Takakura Compost
◎Lignin takes the longest time to break
down in organic matters such as vegetable.
Strategy
Add basidiomycetes (mushrooms) suitable for the
breakdown of lignin.
10
Gather a wide variety of
mushrooms
Gather Fermentative
Microorganisms in Local Area
Basic Theory of Takakura Compost

Microorganisms involved in fermentation of foods are effective.

If fermented foods are not available, half-broken-down leaves
(leaf soil) are effective.
→Furthermore, you can gather bacteria and spores of mould fungi,
actinomycetes and basidiomycetes at the same time.

Microorganisms useful for composting are attached to the
surfaces of fruits and vegetables.
→ Gather them using saltwater applying the method of asazuke
(vegetables lightly preserved in salt).
While salt suppresses the proliferation of germs that cause decay,
gather your intended lactic acid bacteria and yeast fungi.
12
Fresh
Vegetable skin
Leafy vegetable
Fruit skin
Effects Expected from Fermentative
Microorganisms
Basic Theory of Takakura Compost
Locally gathered microorganisms are not only
effective for composting, but also:
They
interact well with the local soil.
Microorganisms
in fermented foods produce
hormonal-like substances and vitamins that may
facilitate plant growth.
Certain
kinds of actinomycetes produce antibiotics,
which may create a disease-resistant soil environment.
14
Cultivation of Fermentative
microorganism-1（sweet sugar water）
Basic Theory of Takakura Compost
Fermented foods
Sugar water
Ingredient A
Brown sugar:
about 50 grams
Tap water: about
15 liters
Container
(about 20 liters)
Mix
Ingredient B
Fermented food
Yogurt, miso paste,
moromi (unrefined
sake), sake lees,
natto, yeast, etc.
Mix
Shake well after
sealing the
opening with a
plastic bag.
15
Cultivation of Fermentative
microorganism-2（saltwater like soup）
Basic Theory of Takakura Compost
Vegetable/fruits
Salt water
Ingredient A
Salt: about 15
grams
Container
(about 20 liters)
Tap water: about
4 liters
Mix
Ingredient B
Leafy vegetables,
vegetable/fruit skins
Eggplant, cucumber,
Chinese cabbage,
lettuce, grape, papaya,
pumpkin, etc.
Mix
Shake well
Always use fruit skin to
facilitate fermentation.
16
Cultivation of Fermentative
Microorganism-3
Basic Theory of Takakura Compost
Fermentation
liquid
If leaf soil is
available
↓
Mix water and leaf
soil
↓
Mix with base
material
Base material (provides nutrition and medium)
For example
Rice bran : rice husk = 1:1～5
Rice bran : rice husk : wood waste = 1:1:1
17
Rice bran : fallen leaves =１：1～5
Optimal Water Level for Composting
Basic Theory of Takakura Compost
Appropriate water content is 40～60%.


Too little water slows the activities of fermentative
microorganisms.
Too much water creates an anaerobic condition
leading to decay.
Mix fermentation liquid and water and adjust the water
content of the mixture in the range of 40 to 60% (If you
take a handful of the mixture and squeeze it, it forms a
ball but you do not actually have water running out
between your fingers)
Failure
(too much water)
Failure
(too little water)
Success
18
Compost Center Method
① Accepting organic waste
④ Crushing
② Mixing dry fermentation ③ Primary fermentation in
bed and organic waste (1：1) baskets (1 to 2 days; may be
skipped)
⑤ Heaped fermentation
(about 10 days)
⑥ Finished
(Product or Return compost)
① Accepting organic waste
② Mixing dry fermentation bed and
organic waste (1：1)
②-2 Mixture in baskets
③ Primary fermentation in baskets
(1 to 2 days; may be skipped)
③-2 Primary fermentation in baskets
(1 to 2 days; may be skipped)
④ Crushing
④-2 Crushing
⑤ Heaped fermentation
(about 10 days)
⑤-2 Heaped fermentation
(about 10 days)
⑥ Mixture 1time/1～2days
⑦ Finished
(Product or Return compost)
⑦-2 Finished
(Product or Return compost)
Compost Center Method-2
№1
№1
№2
① Two mountains of
fermentation bed
② We can put garbage into
only one mountain every day
№1 Mature
№2 Use
④ After 3weeks we can put
garbage into another mountain
③ Mixture every time
№1 Product or
Return compost
№2 Mature
⑤ After 3weeks
⑥Finished
(Product or Return compost)
① Two mountains of fermentation bed
№1 fermentation bed
№2 fermentation bed
② We can put garbage into only one
mountain every day for 3 weeks
№1 fermentation bed
③ Mixture every time
№1 fermentation bed We will use for 3 weeks
Fermentation bed：Organic waste = 1m3 ： 30kg
Fermentation bed Mature and Use
№1 fermentation bed
Mature for 3 weeks
№2 fermentation bed
We will use for 3 weeks
Fermentation bed
Product or Return compost and Mature
№1 fermentation bed
Product or Return compost
№2 fermentation bed
Mature for 3 weeks
We can use Return compost for
the fermentation bed
№1 return compost is reused
as a fermentation bed
Please repeat these