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Abstract: The indoor-static composting method developed in Bordeaux (Laborde et al 1989) is based on a two-phases process of compost preparation. After mixing the organic elements, the first phase of the thermophilic fermentation needs a temperature of 50°C followed by a range at 80°C. The second phase is the usual peak-heating or phase 2, below 60°C. All the composting process takes place in solid state fermentors which can contain one ton of compost each. Aeration and temperature are easily controled by using steam. The highest temperature, 80°C considerably decreases the microbial population. Between the two phases, we need to reinoculate the whole substrate with ready to spawn compost which acts as an activator. Other activators (such as thermophilic microorganisms) were used and their effects will be discussed. Variations concerning the composting process (substrate temperatures, lack of aerobiosis or compost formulation) were tried.
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