{"id":94,"date":"2026-10-14T17:20:57","date_gmt":"2026-10-14T14:20:57","guid":{"rendered":"https:\/\/ecoben-biotech.com\/tr\/urun\/biyolojik-kompost-aktivatoru\/"},"modified":"2026-10-14T17:20:57","modified_gmt":"2026-10-14T14:20:57","slug":"biyolojik-kompost-aktivatoru","status":"publish","type":"product","link":"https:\/\/ecoben-biotech.com\/tr\/urun\/biyolojik-kompost-aktivatoru\/","title":{"rendered":"BioMe Kompost Aktivat\u00f6r\u00fc, Biyolojik Kompost H\u0131zland\u0131r\u0131c\u0131 250 g"},"content":{"rendered":"\n
\n
\n
\nBioMe Kompost Aktivat\u00f6r\u00fc<\/span>\n

3\u20134 ayda haz\u0131r kompost. 10\u201318 ayda de\u011fil.<\/em><\/h2>\n

Bah\u00e7e ve mutfak at\u0131klar\u0131n\u0131n par\u00e7alanmas\u0131n\u0131 h\u0131zland\u0131ran laktik asit bakterileri ve Bacillus, d\u00f6rt enzim grubuyla birlikte. Y\u0131\u011f\u0131n \u00e7\u00fcr\u00fcme kokusu olmadan \u00e7al\u0131\u015f\u0131r, ortaya homojen ve ufalanan bir kompost \u00e7\u0131kar.<\/p>\n

    \n
  • 3\u20134 ay<\/strong>aktivat\u00f6rs\u00fcz 10\u201318 ay yerine<\/span><\/li>\n
  • Bakteri + 4 enzim<\/strong>sel\u00fclaz, proteazlar, amilaz, lipaz<\/span><\/li>\n
  • K\u00f6t\u00fc koku yok<\/strong>\u00e7\u00fcr\u00fcme yerine kontroll\u00fc fermantasyon<\/span><\/li>\n
  • 250 g<\/strong>yakla\u015f\u0131k 3 m\u00b3 kompost i\u00e7in<\/span><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n
    \nTan\u0131d\u0131k geldi mi?<\/span>\n

    Kompost y\u0131\u011f\u0131n\u0131 yerinde say\u0131yor ve kokuyor<\/em><\/h2>\n

    Kompostla\u015ft\u0131rma mikrobiyolojik bir s\u00fcre\u00e7tir. At\u0131klarda genellikle h\u0131zl\u0131 \u00e7al\u0131\u015facak kadar do\u011fal mikroorganizma bulunmaz; bu y\u00fczden s\u0131radan bir y\u0131\u011f\u0131n 10\u201318 ay s\u00fcrer.<\/p>\n

      \n
    • \u00d6zellikle s\u0131cak aylarda \u00e7\u00fcr\u00fcme kokusu<\/li>\n
    • Kompostta h\u00e2l\u00e2 par\u00e7alanmam\u0131\u015f par\u00e7alar g\u00f6r\u00fcn\u00fcyor<\/li>\n
    • Kompostla gelen yabani otlar tarhlarda filizleniyor<\/li>\n
    • Y\u0131\u011f\u0131n bah\u00e7ede aylarca yer kapl\u0131yor<\/li>\n<\/ul>\n

      So\u011fuk bir y\u0131\u011f\u0131nda yabani ot tohumlar\u0131 ve bitki hastal\u0131klar\u0131 hayatta kal\u0131r. Aktif bir y\u0131\u011f\u0131n i\u00e7ten \u0131s\u0131n\u0131r ve onlar\u0131 bask\u0131lar.<\/p>\n<\/section>\n\n

      \nNas\u0131l \u00e7al\u0131\u015f\u0131r?<\/span>\n

      \u00d6nce enzimler, sonra bakteriler<\/em><\/h2>\n
        \n

      • Katman katman serin<\/h3>

        Ye\u015fil (\u00e7im, sebze kabu\u011fu) ve kahverengi (kuru yaprak, karton), 1:1 ila 1:2.<\/p><\/li>\n

      • Enzimler par\u00e7alar<\/h3>

        Sel\u00fclaz, proteazlar, amilaz ve lipaz ilk g\u00fcnden at\u0131klar \u00fczerinde \u00e7al\u0131\u015f\u0131r.<\/p><\/li>\n

      • Bakteriler humus yapar<\/h3>

        Bakteriler \u00e7o\u011fal\u0131r, humus olu\u015fumunu h\u0131zland\u0131r\u0131r ve y\u0131\u011f\u0131n \u0131s\u0131n\u0131r.<\/p><\/li>\n<\/ul>\n<\/section>\n\n

        \nDozaj<\/span>\n

        Her yeni katmana<\/em> biraz<\/h2>\n
        \n

        Her katman<\/h3>
        Doz<\/dt>
        m\u00b2 ba\u015f\u0131na yakla\u015f\u0131k 10 g (1 yemek ka\u015f\u0131\u011f\u0131)<\/dd>
        Ne zaman<\/dt>
        her 20\u201330 cm malzemede<\/dd>
        Nem<\/dt>
        %40\u201360<\/dd><\/dl><\/div>\n

        Kar\u0131\u015ft\u0131r\u0131rken<\/h3>
        S\u0131kl\u0131k<\/dt>
        2\u20134 haftada bir<\/dd>
        Doz<\/dt>
        a\u00e7\u0131lm\u0131\u015f y\u0131\u011f\u0131n\u0131n \u00fczerine ek bir doz<\/dd>
        \u0130lkbaharda<\/dt>
        kar\u0131\u015ft\u0131r\u0131n ve yeniden serpin<\/dd><\/dl><\/div>\n<\/div>\n

        Do\u011fru nem: s\u0131k\u0131lm\u0131\u015f bir s\u00fcnger gibi. Y\u0131\u011f\u0131n kuruysa sulay\u0131n. Aktivat\u00f6r\u00fcn \u00e7al\u0131\u015ft\u0131\u011f\u0131n\u0131n ilk i\u015fareti: 2\u20133 g\u00fcn sonra y\u0131\u011f\u0131n\u0131n i\u00e7i \u0131l\u0131kt\u0131r ve serin sabahlarda buhar g\u00f6rebilirsiniz. 3\u20134 g\u00fcn sonra h\u00e2l\u00e2 so\u011fuksa nemi ve ye\u015fil\/kahverengi oran\u0131n\u0131 kontrol edin.<\/p>\n

        S\u00f6nm\u00fc\u015f kire\u00e7, klorlu \u00fcr\u00fcnler, dezenfektanlar veya mantar ila\u00e7lar\u0131yla birlikte kullanmay\u0131n: bakterileri \u00f6ld\u00fcr\u00fcrler. Kire\u00e7 kulland\u0131ysan\u0131z y\u0131\u011f\u0131n\u0131 iyice kar\u0131\u015ft\u0131r\u0131n ve 2\u20133 g\u00fcn bekleyin. \u00dcr\u00fcn\u00fc kaynar suda \u00e7\u00f6zmeyin: 50\u00b0C’nin \u00fczerinde bakteriler etkinli\u011fini kaybeder.<\/p>\n<\/section>\n\n

        \nA\u00e7\u0131k konu\u015fal\u0131m<\/span>\n

        Bu \u00fcr\u00fcn\u00fcn yapamad\u0131klar\u0131<\/em><\/h2>\n
          \n

        • K\u0131\u015f\u0131n ayn\u0131 \u015fekilde \u00e7al\u0131\u015fmaz<\/h3>

          K\u0131\u015f\u0131n s\u00fcre\u00e7 yava\u015flar. \u0130lkbaharda, d\u0131\u015far\u0131s\u0131 10\u00b0C’nin \u00fczerine \u00e7\u0131kt\u0131\u011f\u0131nda y\u0131\u011f\u0131n\u0131 kar\u0131\u015ft\u0131r\u0131n ve yeniden serpin.<\/p><\/li>\n

        • Her \u015feyi kompostla\u015ft\u0131rmaz<\/h3>

          Et, kemik, bal\u0131k, ya\u011flar, s\u00fct \u00fcr\u00fcnleri, k\u00f6pek ve kedi d\u0131\u015fk\u0131s\u0131 ile hastal\u0131kl\u0131 bitkiler kompost y\u0131\u011f\u0131n\u0131na girmez.<\/p><\/li>\n

        • Havan\u0131n ve suyun yerini tutmaz<\/h3>

          2\u20134 haftada bir kar\u0131\u015ft\u0131rma ve do\u011fru nem olmadan bakteriler i\u015fini yapamaz.<\/p><\/li>\n<\/ul>\n<\/section>\n\n

          \nSSS<\/span>\n

          M\u00fc\u015fterilerimizin<\/em> sorduklar\u0131<\/h2>\n
          Komposta neler koyabilirim?<\/summary>

          Mutfak art\u0131klar\u0131 (kabuklar, kahve telvesi, plastiksiz \u00e7ay po\u015fetleri), ince katmanlar halinde bi\u00e7ilmi\u015f \u00e7im, yapraklar, do\u011franm\u0131\u015f dallar, sa\u011fl\u0131kl\u0131 bah\u00e7e at\u0131klar\u0131, kaplamas\u0131z ve renkli bask\u0131s\u0131z k\u00e2\u011f\u0131t ve karton, tohuma ka\u00e7madan \u00f6nce yabani otlar. Narenciye kabuklar\u0131 yava\u015f par\u00e7alan\u0131r, ceviz kabuklar\u0131 ise baz\u0131 bitkiler i\u00e7in zehirli olan juglon salar.<\/p><\/div><\/details>\n

          Sonu\u00e7lar\u0131 ne zaman g\u00f6r\u00fcr\u00fcm?<\/summary>

          \u0130lk i\u015faretler (\u0131l\u0131k bir y\u0131\u011f\u0131n, daha az koku) 2\u20133 g\u00fcn sonra g\u00f6r\u00fcl\u00fcr. Yap\u0131 3\u20134 hafta sonra g\u00f6zle g\u00f6r\u00fcl\u00fcr \u015fekilde \u00e7\u00f6z\u00fcl\u00fcr. Nemli tutar ve d\u00fczenli kar\u0131\u015ft\u0131r\u0131rsan\u0131z kompost 3\u20134 ay sonra haz\u0131rd\u0131r. Sonu\u00e7; malzeme kar\u0131\u015f\u0131m\u0131na, neme ve kar\u0131\u015ft\u0131rma s\u0131kl\u0131\u011f\u0131na ba\u011fl\u0131d\u0131r.<\/p><\/div><\/details>\n

          Y\u0131\u011f\u0131n k\u00f6t\u00fc kokuyor. Ne yapmal\u0131y\u0131m?<\/summary>

          Koku oksijen eksikli\u011fi demektir. \u00c7ok \u0131slaksa kahverengi malzeme (kuru yaprak, karton, saman) ekleyin ve iyice kar\u0131\u015ft\u0131r\u0131n. \u00c7im \u00e7ok fazlaysa kahverengi malzemeyle kar\u0131\u015ft\u0131r\u0131n. 2\u20133 g\u00fcn sonra koku genellikle hafif, toprak kokusuna d\u00f6ner.<\/p><\/div><\/details>\n

          Kompostun haz\u0131r oldu\u011funu nas\u0131l anlar\u0131m?<\/summary>

          Koyu kahverengi, neredeyse siyah, orman topra\u011f\u0131 gibi kokan, ince, homojen ve ufalanan bir yap\u0131dad\u0131r; g\u00f6r\u00fcn\u00fcr art\u0131k yoktur ve dokundu\u011funuzda serindir. Hemen sebze tarhlar\u0131nda, a\u011fa\u00e7lar\u0131n \u00e7evresinde veya saks\u0131larda kullanabilirsiniz.<\/p><\/div><\/details>\n

          K\u00fc\u00e7\u00fck bir kompost kutusunda i\u015fe yarar m\u0131?<\/summary>

          Evet, ancak 1 m\u00b3’\u00fcn alt\u0131ndaki kutular b\u00fcy\u00fck y\u0131\u011f\u0131nlar kadar y\u00fcksek i\u00e7 s\u0131cakl\u0131\u011fa ula\u015famayabilir. Aktivat\u00f6r orada da yard\u0131mc\u0131 olur, ancak \u0131s\u0131n\u0131n hijyenle\u015ftirici etkisi daha zay\u0131f olabilir.<\/p><\/div><\/details>\n<\/section>\n\n

          \n\u0130\u00e7erik ve g\u00fcvenlik<\/span>\n

          Bilmeniz gereken her \u015fey<\/em><\/h2>\n
          \u0130\u00e7erik<\/summary>

          Patojen olmayan bakteriler (laktik asit bakterileri ve Bacillus) ve 4 grup immobilize enzim: sel\u00fclaz, proteazlar (n\u00f6tr ve alkali), amilaz, lipaz. Serpilerek veya suda \u00e7\u00f6z\u00fclerek kullan\u0131lan toz. %100 biyolojik olarak par\u00e7alanabilir.<\/p><\/div><\/details>\n

          Saklama<\/summary>
          • S\u0131k\u0131ca kapal\u0131 ambalaj\u0131nda, kuru bir yerde (nem bakterileri erken aktifle\u015ftirir)<\/li>
          • En fazla 25\u00b0C’de, do\u011frudan g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131ndan uzakta<\/li>
          • Dezenfektanlardan, klordan ve kire\u00e7ten uzakta<\/li>
          • \u00c7ocuklar\u0131n ula\u015famayaca\u011f\u0131 yerde<\/li><\/ul><\/div><\/details>\n
            CLP s\u0131n\u0131fland\u0131rmas\u0131 ve \u00f6nlemler<\/summary>

            \u00dcr\u00fcn CLP (AB 1272\/2008) kapsam\u0131nda tehlikeli olarak s\u0131n\u0131fland\u0131r\u0131lmam\u0131\u015ft\u0131r. Patojen olmayan mikroorganizmalar ve enzimler i\u00e7erir: enzimlere duyarl\u0131 ki\u015filerde alerjik reaksiyona neden olabilir. \u00c7ocuklar\u0131n ula\u015famayaca\u011f\u0131 yerde saklay\u0131n. Serperken tozu solumaktan ve g\u00f6zle temas\u0131ndan ka\u00e7\u0131n\u0131n. Yenmez.<\/p><\/div><\/details>\n

            \u0130lk yard\u0131m<\/summary>
            • G\u00f6z: birka\u00e7 dakika suyla y\u0131kay\u0131n.<\/li>
            • Yanl\u0131\u015fl\u0131kla yutulursa: hemen doktora ba\u015fvurun. Acil durumlarda 112’yi, zehirlenmelerde Ulusal Zehir Dan\u0131\u015fma Merkezi’ni (114) aray\u0131n.<\/li><\/ul><\/div><\/details>\n<\/section>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Biyolojik kompost aktivat\u00f6r\u00fc. Laktik asit bakterileri ve Bacillus, 4 enzim grubuyla birlikte \u00e7imi, yapraklar\u0131 ve mutfak art\u0131klar\u0131n\u0131 par\u00e7alar ve y\u0131\u011f\u0131n\u0131n olgunla\u015fma s\u00fcresini k\u0131salt\u0131r.<\/p>\n

                \n
              • 3\u20134 ayda kompost<\/strong>, 10\u201318 ay yerine<\/li>\n
              • \u00c7\u00fcr\u00fcme kokusu yok<\/strong>: kontroll\u00fc fermantasyon<\/li>\n
              • Kolay<\/strong>: her yeni katmana m\u00b2 ba\u015f\u0131na yakla\u015f\u0131k 10 g<\/li>\n<\/ul>\n","protected":false},"featured_media":92,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[20],"product_tag":[],"class_list":["post-94","product","type-product","status-publish","has-post-thumbnail","product_cat-bahce-ve-yagmur-suyu","first","instock","taxable","shipping-taxable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/ecoben-biotech.com\/tr\/wp-json\/wp\/v2\/product\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecoben-biotech.com\/tr\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/ecoben-biotech.com\/tr\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/ecoben-biotech.com\/tr\/wp-json\/wp\/v2\/comments?post=94"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ecoben-biotech.com\/tr\/wp-json\/wp\/v2\/media\/92"}],"wp:attachment":[{"href":"https:\/\/ecoben-biotech.com\/tr\/wp-json\/wp\/v2\/media?parent=94"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/ecoben-biotech.com\/tr\/wp-json\/wp\/v2\/product_brand?post=94"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/ecoben-biotech.com\/tr\/wp-json\/wp\/v2\/product_cat?post=94"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/ecoben-biotech.com\/tr\/wp-json\/wp\/v2\/product_tag?post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}