I'm thinking spurts of protozoa, followed by die back as the food depletes at which point lactobacillus may start to dominate, Perhaps helped along by aerobic/ anaerobic cycles of wet and dry. Deep in the soil, mixed with compost possibly leading to a fresh spurt of protozoa. On top any survivors have a better chance of being dominated by air loving microbes.
I would probably want to spread it out to aerate and dry, bake a bit in the sun, before making a slurry, leaving the heavier inert materials behind.Maybe a bit of lemon juice for flavor and to coax a little more out of it.
I would probably want to spread it out to aerate and dry, bake a bit in the sun, before making a slurry, leaving the heavier inert materials behind.Maybe a bit of lemon juice for flavor and to coax a little more out of it.