Fermentation in nature is not as common as degradation, where dead organic matter immediately starts to decompose and degrade. The best known example is fermentation in the gastrointestinal tract of ruminants, e.g. cows, but this fermentation evolved as a need for degrading complex molecules such as cellulose.
Intentional fermentation activated by humans (most often in food storage practice - sauerkraut...) does not represent a rapid degradation of organic matter. Quite the opposite. It stops the degradation process and thus food is well preserved and stored. This is achieved through two main factors:
- Fermentation is an anaerobic process, taking place in the absence of oxygen, which reduces the composting process.
- During fermentation many organic acids are formed, which lower the pH of the mass to a value at which most microorganisms cannot survive and/or function.
On the face of it, fermentation in the formation of compost and use in the garden does not look promising, as it "stores" organic matter. When the waste is placed in a closed bucket without oxygen and inoculated with bokashi bran, the process of fermentation of organic waste begins at temperatures from 15 to 37 ° C.