Posts Tagged ‘lactobacillus’

Foliar Fertilizer (Nicaragua)

May 27, 2010

ABONO FOLIAR CASERO  

INGREDIENTS:
12 lbs. fresh cow manure
1/2 block of sugarcane, or 1 lb. white sugar, molasses
3 litres milk (fresh from cow if available)
4 oz. ash from fire

MATERIALS:
1 5- gallon bucket with lid
syphon or ruber tubing
knife

PROCEDURE:
Dilute cow manure, sugar, milk, and ash in enough water to fill at least half the bucket.
Mix well, removing any clumps from the mixture.
Once mixed, fill the rest of the bucket with water.
Cover with lid. In the lid carve a hole just the right size to place the syphon or rubber tubing.
Place one end of rubber tubing in the lid so it is in contact with the water.
Place other end of tubing in a 1 or 2 litre soda bottle.
Leave bucket in a cool dark space.
Mix daily for 7 days and then let sit 3 days without stirring.
After 10 days, strain the solid material and pour the liquid into a pump sprayer.
Apply 2 or 3 litres to one pump sprayer and dilute with 18- 20 litres water.
Apply every 8 days to the foliage of crops to give them a boost of N, P, K.

RECOMENDATIONS:
The application of this fertilizer has best results when applied in the early morning or evening, when the sun and hot temps cannot burn the fertilizer applied to the leaves.

Source: Puddle Jumping in Nicaragua - Fermentation and Fertilization

(Note: This is another example of “cutting the EM hype” with the use of milk and molasses, out on the farm. Beneficial indigenous microorganisms.)

Bokashi. Not exactly composting. More like ensilaging.

April 21, 2010

[start quote] 
[cab] (…) Bokashi, as it has come to mean (…), is not a composting process. At all. It doesn’t make compost, but it does convert material that can’t be composted because it’ll go rancid or attract beasties into something that you can bury and ignore, and it also produces a nutritious liquid plant food. 

But the magical ‘effective microorganisms’ of which the sales pitch would have you believe are, in my view, rather spurious. 
The best results I’ve obtained have been by taking a fresh load (a little kitchen composter pot sized amount) of mixed kitchen waste, mixing in a tablespoon of glucose from a health food shop, and some Lactobacillus bacteria powder, of the type that you get from a health food shop (and which a home salami maker may have lurking in the fridge!). Mix up, put in a tightly sealed filled plastic container (a bokashi composter) with a tap on the bottom, and leave it for three weeks. 
When it works (which has been all but twice) you’ve basically got a bacterial de-proteination of the waste. Or, in other words, the Lactobacillus bacteria have gone nuts, eaten the glucose, and then gone looking for more goodies. The pH has dropped to a point where much of the protein has lysed out of the food waste and is sitting in the liquid (tap that off as plant food, needs diluting a lot of course), and the solid matter smells just a little unpleasantly sweet. Bury the waste in a corner of the allotment somewhere and ignore it. It’ll rot down, and worms will eat it. 
When it doesn’t work, it goes rank and horrid and you’ll need a strong stomach to deal with it. 
Using the bokashi ‘bran’ has been no more or less successful than a spoonfull of bacteria powder and some glucose. 
I conclude, therefore, that the process (at least with the waste we’ve been producing!) is very much akin to ensilaging.
[end quote]  
Date: Jan 27, 10    
Source:  http://forum.downsizer.net/Bokashi_Buckets_about49483.html

Simply kickstarting the composting process.

April 20, 2010

[start quote] So, this Bokashi thing. 
It works well for starting off the composting process on anything you wouldn’t normally be able to compost, but the hype about the ‘effective microorganisms’ doesn’t convince me. Works very well (…) to start off the composting process for such things as meat, fish, cooked waste, etc; the pH falls to the point where proteins dissolve out as a rich liquour that makes a decent plant food supplement, the remaining material isn’t pleasant to smell but it isn’t totally sickening, and it breaks down at a reasonable speed in compost or just buried. [end quote] [cab: Not an expert. An informed dabbler perhaps.] Jul 01, 09          Source:  http://forum.downsizer.net/about43558.html&highlight=bokashi

Getting started (Part One) Collecting wild lactobacillus.

March 14, 2010

September 30th, 2008                 Source: the late  http : / / bokashicomposting.com/  (extinct)

ricewater

Making your own bokashi starter culture in place of commercially available EM is incredibly easy.

My goal from the start was to produce bokashi compost without the use of expensive EM, bran or fancy buckets.

The most important component of the commercial EM in relation to bokashi is lactobacillus bacteria, the others are secondary (if at all necessary) and can be cultured in the bucket when conditions are favorable.

I culture my own lactobacillus serum starting with a rice wash water solution.

Making the serum is amazingly simple.

I mix one part rice thoroughly with two parts water (1/2 a cup to one cup). Mix thoroughly and vigorously. Drain. The resulting water should be cloudy.

Place the rice water in a container with 50-75% head space allowing plenty of air to circulate. Cover lightly (air should be able to move in and out of the container) and place in a cool dark spot for 5-8 days.

At the end of the wait the mixture should smell mildly sour.
Strain out any particles.

Download complete instructions: Bokashicomposting.pdf

Getting started (Part Two) Purifying the lactobacillus.

March 13, 2010

September 30th, 2008                            Source: the now extinct  http :  / /  bokashicomposting.com/

Put the finished rice water solution in a bigger container and add 10 parts milk (I use skim). DO NOT seal tightly, the gases must be able to escape.
Allow 14 days for a complete ferment, most of the solids in the milk will float to the top revealing the yellowish serum.
Strain off the solids.

You now have purified lactobacillus serum.

serum

Download complete instructions: Bokashicomposting.pdf

Newspaper bokashi, instead of expensive bran

March 8, 2010

 Source : the now extinct: http  :  /  /bokashicomposting.com/

Instead of using expensive bran I ferment newspaper to use between the layers of compost in the bucket.

I take one part lactobacillus serum to one part molasses to six parts water. (label and freeze any extra serum)

I soak a  bunch of newspapers thoroughly in the mixture and drain well.

I place the soaked newspapers in a 2 gallon zip lock baggie, remove all the air and seal.

Place in a cool dark spot and wait 10 days to 2 weeks to get a good fermentation.

After the fermentation process I separate and dry the newspaper. It’s now the carrier for the bacteria.

After the bokashi newspaper has thoroughly dried, it’s now the carrier for the digestive lacto bacteria.

I bought inexpensive snap-top buckets from Wal-Mart for about $5.00 each, the lids snap on and off easily, especially with the addition of a little olive oil rubbed around the rim.

I don’t bother with a drain….I place 1 to 2 inches of dry absorbent material in the bottom of the bucket (peat, shredded newspaper, or clean sawdust) and pack well.

To start the bucket I place a piece of the bokashi newspaper on top of the absorbent material, just enough to cover….then I start adding waste (chopped up)…up to a 1/2 inch layer at a time…add a piece of newspaper between each and every layer until the bucket is full….packing each layer well helps ensure a good fermentation. (I use a potato masher.)

That’s about all there is to it.

Oh, I’ve been experimenting with adding a tablespoon of healthy garden soil to the bucket after it’s started well (4-5 days) to culture more of the naturally occurring anaerobic digestive microorganisms, but I’m convinced it’s not necessary. The bokashi compost with just the lacto decomposed quickly in the garden and in my worm bins.

Download complete instructions: Bokashicomposting.pdf

Make your own FREE bokashi starter.

March 7, 2010

Summary of Google cache (February 2010) for Bokashi Composting. Newspaper Bokashi Secrets, the now extinct: http  :  /  /bokashicomposting.com/

Making your own bokashi starter culture in place of commercially available EM is incredibly easy.

My goal from the start was to produce bokashi compost without the use of expensive EM, bran or fancy buckets.

The most important component of the commercial EM in relation to bokashi is lactobacillus bacteria, the others are secondary (if at all necessary) and can be cultured in the bucket when conditions are favorable.

I culture my own lactobacillus serum starting with a rice wash water solution.

Making the serum is amazingly simple.

  • I mix one part rice thoroughly with two parts water (1/2 a cup to one cup).
  • Mix thoroughly and vigorously.
  • Drain.
  • The resulting water should be cloudy.
  • Place the rice water in a container with 50-75% head space allowing plenty of air to circulate.
  • Cover lightly (air should be able to move in and out of the container) and place in a cool dark spot for 5-8 days.
  • At the end of the wait the mixture should smell mildly sour.
  • Strain out any particles.
  • Put the finished rice water solution in a bigger container and add 10 parts milk (I use skim).
  • DO NOT seal tightly, the gases must be able to escape.
  • Allow 14 days for a complete ferment, most of the solids in the milk will float to the top revealing the yellowish serum.
  • Strain off the solids.
  • You now have purified lactobacillus serum.

[Summary, Google cache for http  :  /  /bokashicomposting.com/]   Download reorganized version of that site

Cutting the hype on EM.

March 5, 2010
Apr 29, 08
[start quote]  [cab] (…) a simple ensilaging process for cooked food will be better and easier to control, [in] that the ensilaged, low pH waste will have most of the protein in it dribble out simply in the liquor, making for a handy high nitrogen plant feed, and that the ensilaged food waste should degrade marvellously when buried. It would be an easier approach, if it works.  [[It does.]]
Question:   What would an ensilaging process be – simple or otherwise?
Answer:   [cab] Crudely, in this instance it would mean selecting an appropriate lactic acid producing bacteria and giving it a carbon source it can use (probably glucose, although I’m sure it would do fine on ordinary sugar). It uses the sugar and other nutrients from the mix, outcompeting the other bacteria quite readily in this environment as long as you keep it close to anaerobic. The production of lactic acid eventually drops the pH to a point where the bacteria stop doing a great deal and not a lot else can grow either, and at a low pH most of the available protein in the waste will be lysed out. The remaining solid matter should be a bit spongier, and far more readily degraded by organisms in the soil such as assorted fungi and actinomycete bacteria, i.e. it’ll rot down pretty quickly and not fester with nasty smelly bacteria. [end quote]  
Date: Apr 29, 08            

How to cultivate indigenous microorganisms (II)

March 2, 2010

How to Cultivate Indigenous Microorganisms (Biotechnology - Aug. 2008) 
Hoon Park1 and Michael W. DuPonte2
1 Ocean Star Hawaii Natural Farms, LLC 
2 CTAHR Department of Human Nutrition, Food and Animal Sciences, Komohana Extension Office

 Collecting microorganisms from the environment 

How to cultivate indigenous microorganisms (III)

March 1, 2010

How to Cultivate Indigenous Microorganisms (Biotechnology - Aug. 2008) 

Hoon Park1 and Michael W. DuPonte2
1 Ocean Star Hawaii Natural Farms, LLC 
2 CTAHR Department of Human Nutrition, Food and Animal Sciences, Komohana Extension Office

 Collecting microorganisms from the environment


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