I read on another thread, but want to ask on here... Maybe @Seamaiden or @organix4207
I read that bacteria process most of the nurtrients, holding onto most of them and slowly releasing the rest. Esp with phosphorous... Some of the digestion of fertilizers should be done by FUNGI in the rhizosphere... And the biggest enemies of bacteria are protozoa and nematodes.... Brewing a tea for longer then 48 hours causes protozoa to become more prevalent and eat the bacteria, making the nutrients more available..... So those two microbes are known as fertilizer spreaders, and would be great to have in teas every once in awhile....
So I'm thinking since my current tea is on day 4, I should dilute it today and add alfalfa, then brew it 2 more days and feed, and ill give them a bacteria enriched tea a week after this tea to get the bacteria levels back to normal in the soil? Idk... Here's the original post link
Credit on theory goes to formerlumpdew on grasscity
Feel free to ridicule and reject my theory - I will not be offended in any way.
Bacteria and fungi are at the bottom of the food chain in the soil food web. It's probably important to point out that not all compounds needed by plants are absorbed in the same way - or even similar ways.
Mineral cations (both base Alkaloids and base Acids) are moved directly into the root hairs through the cation exchange whereby the root exudes Hydrogen (H) atoms that are exchanged with the cations required.
Let's take fish meal as an example. Since this is a meat it contains a wide range of proteins. Plants cannot assimilate or use proteins. This is where the bacteria comes in and breaks down any number of compounds in this meal. The bacteria will use come of the Carbon © to live and exude what it doesn't use. Some of these exudes can be taken up by the plant's root hairs. Most require further processing by fungi, protozoa and nematodes.
Phosphorus cannot be digested by bacteria and that job is for a huge range of fungi strains - attracted to the rhizosphere by other plant exudes. Different exudes attract different strains of both bacteria and fungi as needed to maintain its health. This is why spraying on some form of Phosphorus is 'an interesting concept' to say the least.
So that's the Reader's Digest version of some of the ways that plants take up nutrients.
Back to the bacteria - bacteria do not exude all of the nutrients that it takes in. It holds on to them - storing up for winter as it were. The main enemy of bacteria are protozoa and nematodes. Lowenfels refers to these 2 microbes as 'fertilizer spreaders' in that they eat the bacteria, keep enough Carbon © to survive and their exudes are available to the plant's roots.
So here's my theory - alfalfa teas contain extremely high levels of protozoa (highest levels are Flagellates and Ciliates). The other way that occurs is by accident by beginning to brew a legitimate AACT and it goes for 3+ days - by that time you're down to a tea that is protozoa rich and low, low levels on everything else. The alfalfa tea can be ready in 24 hours of aeration.
It's my theory that by applying a tea with these elevated protozoa levels a massive consumption would take place in the root zone spreading fertilizer everywhere. They would also eat themselves back to normal levels.
By applying an AACT 24 - 36 hours later this would put the bacteria colonies back inline leaving the fertilizer (protozoa exudes) intact and available.
There it is - warts and all!
LOL
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That Is all
. Yes yes and girls 
