Posts Tagged ‘lactic acid producing bacteria’

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.)

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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

Those magic EMs are simply ensilaging.

April 19, 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            

Welcome!

March 15, 2010

September 12th, 2008
This website he original http : / / bokashicomposting.com/] is dedicated to the use and promotion of Bokashi composting using FREE naturally occurring beneficial indigenous micro-organisms (BIM)! Bokashi composting need not be expensive! No need for expensive commercial starters, expensive cultures, expensive bran or fancy buckets!

Download Bokashicomposting.pdf

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            

Cutting the hype on EM (II)

March 4, 2010

[start quote]       [cab] (…) Bokashi, as it has come to mean here, 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, therfore, 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

Cutting the hype on EM bokashi (III)

March 4, 2010

Aug 07, 07   
[start quote]   [cab] My gut feeling is that you could obtain a very similar result with glucose and lots of Lactobacillus, and that whats really happening is that the bran is being broken down to sugar thats being acted on by lactic acid bacteria, thats getting the pH low enough to cause the proteins to come into solution, what you’re left with is sort of part ensilaged, part decomposed, and its simply a means to jump start the whole decomposition process. And my gut feeling is that the whole ‘EM’ thing is rather simpler than they’re letting on. 

(…)
In principle, if it is primarily ensilaging, then yes, its a good prelude to composting.     [end quote]  

Cutting the hype on EM (IV)

March 4, 2010

Jul 01, 09
[start quote]  [cab] Not an expert. An informed dabbler perhaps. 

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 as JB says 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]  

Lacto Bacilli

February 27, 2010

One of the major workhorse beneficial indigenous microorganism used in natural farming is lacto bacilli.

This particular beneficial microorganism is popularly used in composting to specifically arrest foul odors associated with anaerobic decomposition.

Lactic acid bacteria thrive and feed on the ammonia released in the decomposition normally associated with foul odors. So if you need to decompose or ferment wastes less foul odors, lactic acid bacteria is the specific bacteria to use.

One of the major workhorse beneficial indigenous microorganism used in natural farming is lacto bacilli. This particular beneficial microorganism is popularly used in composting to specifically arrest foul odors associated with anaerobic decomposition.

Spraying diluted solution of lactic acid bacteria serum to the plant and soil helps plant growth and makes them more healthy.

As it is applied to the soil or the leaves, these beneficial bacteria aid in the decomposition process, thus allowing more food to be available and assimilated by the plant. 

Lactic acid bacteria is also known to produce enzymes and natural antibiotics aiding effective digestion and has antibacterial properties, including control of salmonella and e. coli. To farmers, what are observed are the general health of the plants and animals, better nutrient assimilation, feed conversion and certain toxins eliminations.

Make your own free Bokashi starter.

January 6, 2010

Source: 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.

Step One:

  • 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.

Step Two:

  • 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.

Original contents from Bokashi Composting     Download reorganized version of that site