WATER SOLUBLE FERTILIZER

®

产品特点（ Product Features ）：

1、分解秸秆等有机物较彻底，提高肥料质量，解磷，解钾，提高磷、钾利用率。

2、发酵后期温度可达70-80℃，可杀有害菌，杀虫，杀卵，抑制土壤中多种病虫害的发生，防根烧，发酵期间需翻堆，以

增加通氧量。

3、发酵分解生成有机质，可增加土壤腐殖质，改良土壤结构、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 ）：

根据发酵物干湿程度，1kg菌剂可发酵5-6立方，稀释后均匀喷洒，边喷洒边翻拌，堆积发酵7-10天。

劲脉®

粪便、秸秆腐熟复合菌剂

JINMAI®

Compound microbial agent for manure and straw decomposition

绿力达集团 生产：山东劲脉植物细胞信息技术有限 公司电话：400-0987-187 网址：www.lvlida.com

复合微生物菌剂（发酵腐熟类）

Compound Microbial Agents (fermentation and decomposition)

GREEN

POWER®

产品介绍（Product Description）

技术指标：有效活菌数≥100亿/g （植物乳杆菌）

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

产品形态：粉剂 包装规范：1kg

Product form: Powder Packaging specification: 1kg

GREEN POWER

www.lvlida.com

劲脉®

辣椒发酵保鲜剂

JINMAI®

Pepper fermentation preservative

规格：1kg

辣椒发酵保鲜剂是专为保持新鲜辣椒品质而研发的产品，由多种耐盐乳酸菌复配而成。将新鲜红辣椒或青辣椒放入

密封厌氧的环境中利用乳酸菌发酵产酸抑制杂菌，不需添加任何防腐剂或食盐就可做到长期保持鲜辣椒的辣度、

色泽、风味及营养成分，是一种新型的生物发酵保鲜技术。发酵熟成后的辣椒风味香醇、颜色鲜艳、辣度温和、营养

可口， 可以直接食用或当作新鲜的食材供应餐厅及家庭做菜用，亦可当作原料供应下游厂加工、加料、调味,包装

成各式各样的辣椒调味品。

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.

133/134

WATER SOLUBLE FERTILIZER

®

劲脉®

辣椒发酵保鲜剂

JINMAI®

Pepper fermentation preservative

产品特点（ Product Features ）：

1、成本节省：乳酸菌发酵保鲜的辣椒即省去了添加20%左右的食盐成本，又可节省了运输食盐的费用。

2、品质：经过乳酸菌发酵保存的辣椒色泽鲜艳、营养丰富、香辣可口，避免了高盐分造成辣椒颜色暗淡、风味辣度与

营养流失、口感苦咸及后期需要脱盐处理等缺点。

3、安全健康：乳酸菌发酵产生乳酸，抑制有害菌生存，保证了辣椒产品的卫生安全。低盐或无盐的保存方式，避免高

盐辣椒对人体健康的危害。

4、发酵周期短：乳酸菌发酵保鲜大大地缩短辣椒发酵熟成的周期，降低了辣椒的库存成本。

5、经济效益高：本产品用量小、效果显著、工艺简单、节省成本、提高企业效益。

6、适合产业化生产：不受自然环境影响，采用乳酸菌发酵保鲜的辣椒，产品质量均一、稳定。

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：将菌剂稀释100-200倍，一边搅拌一边倒入菌粉，搅拌均匀。

2、静置活化：菌粉溶解后至少静置活化1小时后使用，并在24小时内使用完毕。

3、喷洒菌液：菌液喷洒前先搅拌均匀，以喷雾方式逐层均匀地喷洒在辣椒上，喷洒的同时必须泼洒1-2%的食盐，压实

密封，遮光发酵。

绿力达集团 生产：山东劲脉植物细胞信息技术有限 公司电话：400-0987-187 网址：www.lvlida.com

®

绿力达集团

山东劲脉植物细胞信息技术有限公司

电话：400-0987-187

网址 www.lvlida.com