Kombucha drink as an aerobic microbes base input to aeriated compost tea .

Hello dudes ,i am thinking to use more beneficial bacterial sources along with my anaerobic em1 beneficial bacteria i use already successfully .

So ,i need your thoughts about this question .

My tea consists : RO water ,cal ,mag,molasses ,fulvic and humic acids ,bit of liquid silica ,some kelp and mono potassium in the flowering tank .
Facts i already know :
a. I know kombucha has 0.5% alcohol but i guess it will be gassed out of the tank through bubbling .
b. I also know that the more microbe potent the lower ph is ,so this is an alternative to ph down products ,i used to use it in the past ,even if a bit more unstable .
c. It contains sugars (white suggar) ,this is good up to a point for the microbes to feed ,ie kombucha microbes are used to it already .

So ,will Kombucha drink as an aerobic microbes base input be multiplied into the aeriated compost tea ?
(I am not mentioning to em1 bacteria ,that will be just put in the final ready mix )

Thank you in advance and stay organic !!
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Hello dudes ,i am thinking to use more beneficial bacterial sources along with my anaerobic em1 beneficial bacteria i use already successfully .

So ,i need your thoughts about this question .

My tea consists : RO water ,cal ,mag,molasses ,fulvic and humic acids ,bit of liquid silica ,some kelp and mono potassium in the flowering tank .
Facts i already know :
a. I know kombucha has 0.5% alcohol but i guess it will be gassed out of the tank through bubbling .
b. I also know that the more microbe potent the lower ph is ,so this is an alternative to ph down products ,i used to use it in the past ,even if a bit more unstable .
c. It contains sugars (white suggar) ,this is good up to a point for the microbes to feed ,ie kombucha microbes are used to it already .

So ,will Kombucha drink as an aerobic microbes base input be multiplied into the aeriated compost tea ?
(I am not mentioning to em1 bacteria ,that will be just put in the final ready mix )

Thank you in advance and stay organic !!
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what are the tubes for,if gassing is what your doing ,why not send the tube threw the lid of container and then run the tube to a coke bottle with lid unscrewed a bit and filled about 1/3 rd the way,then you get the gas,im not understanding why the cal mag in the mix for tea can you explain,ive just never heard of it
 
what are the tubes for,if gassing is what your doing ,why not send the tube threw the lid of container and then run the tube to a coke bottle with lid unscrewed a bit and filled about 1/3 rd the way,then you get the gas,im not understanding why the cal mag in the mix for tea can you explain,ive just never heard of it
Tubes are pumping air to the tea .
I am basicly asking thoughts about the kombucha addition ,if the aerobial beneficial bacteria will be more easily concentrated from the air into the solution,
if added some kompucha tea that is full of aeriated bacteriaas a base
Cal mag is just to fill the water tank with minerals for the plants ,because of ro filter,not for brewing .When i say "gass out" i mean that the alcohol will be aeriated so it will escape to the air ,so there will not be present to harm the roots .
Thank you for your response

Rafael
 
Tubes are pumping air to the tea .
I am basicly asking thoughts about the kombucha addition ,if the aerobial beneficial bacteria will be more easily concentrated from the air into the solution,
if added some kompucha tea that is full of aeriated bacteriaas a base
Cal mag is just to fill the water tank with minerals for the plants ,because of ro filter,not for brewing .When i say "gass out" i mean that the alcohol will be aeriated so it will escape to the air ,so there will not be present to harm the roots .
Thank you for your response

Rafael
got ya,hel air is always a plus it makes all aerobic,anerobic is brewing ,ive heard of kumpucha just never looked into it,i asume it right up there with KNF,i make my own stuff,any thing fermented is pretty much acohol,i use the KNF in my container garden up top ,ive never seen any problems using the KNF or sign of no bioligy in the soil,OHN is pure alchol,and they love it or just get drunk either way the thrive damn wino's hahahgah,check this out,stop using the cal mag,instead take egg shells and slightly brown them,crush of course,but after you crush them stick in skillet or better yet do it on the grill,stinks to heaven if you dig,but slightly brown them shells,first off say a dozen eggs of shells,brown them,then take the shells and put in container with a lid,put in the jar and cover them with about 2 in over the top of them with white vinegar,put lid on and sit on the cabnet,watch the jar daily just go and thump the jar if it has any bubbles from doing it,let go until it doesnt,when you have no more bubbles,you then have grade a organic calcium,strain the shells out and walla,take some bones doesnt matter what kind,put on the grill and burn them bitchs to a ash like texture,no brown or black ,they should look like a log with ash on it,whitish color,take those bone and do same as you did with shell,after no bubbles you have grade a phosphurus,use this instead of the cal mag.
with the bones your looking for color,but also when you ting them together it will sound like glass tapping each other and you got the right stuff,you cant go wrong with teas,im just not for adding already made compounds folks sale that claim to be something it not if you dig
 
got ya,hel air is always a plus it makes all aerobic,anerobic is brewing ,ive heard of kumpucha just never looked into it,i asume it right up there with KNF,i make my own stuff,any thing fermented is pretty much acohol,i use the KNF in my container garden up top ,ive never seen any problems using the KNF or sign of no bioligy in the soil,OHN is pure alchol,and they love it or just get drunk either way the thrive damn wino's hahahgah,check this out,stop using the cal mag,instead take egg shells and slightly brown them,crush of course,but after you crush them stick in skillet or better yet do it on the grill,stinks to heaven if you dig,but slightly brown them shells,first off say a dozen eggs of shells,brown them,then take the shells and put in container with a lid,put in the jar and cover them with about 2 in over the top of them with white vinegar,put lid on and sit on the cabnet,watch the jar daily just go and thump the jar if it has any bubbles from doing it,let go until it doesnt,when you have no more bubbles,you then have grade a organic calcium,strain the shells out and walla,take some bones doesnt matter what kind,put on the grill and burn them bitchs to a ash like texture,no brown or black ,they should look like a log with ash on it,whitish color,take those bone and do same as you did with shell,after no bubbles you have grade a phosphurus,use this instead of the cal mag
lol really nice recipe dude bu for the moment i am gonna stick to liquid epsom salts and canna calcium mono ,i have already alot to care ,like my pets , a rabbit a snake and russet mites infection .
Kombucha collects aerobic bacteria and some that can live both ,i have used the scobby as amedment with no bad results till now but brewing them within a starter ,fermented tea already eating the molaasses sounds more beneficial to my brain .Thank you for your input dude !!
 
lol really nice recipe dude bu for the moment i am gonna stick to liquid epsom salts and canna calcium mono ,i have already alot to care ,like my pets , a rabbit a snake and russet mites infection .
Kombucha collects aerobic bacteria and some that can live both ,i have used the scobby as amedment with no bad results till now but brewing them within a starter ,fermented tea already eating the molaasses sounds more beneficial to my brain .Thank you for your input dude !!
are you growing outdoors?take blood meal and put a ring around your plant about foot away from plant,keep it fresh smelling,rabbits deer coons possums,they cant stand the smell of danger,the snake i kill all but can also keep mice and rats away,mites you know the game,anyway just giving suggestions friend,my tea is 33 gal at a time,i bubble for 3 days,i take a painter bag sold at big box stores the kind that they use to sift lumps and shit from paint,then i take a handful of compost,all egg shells,coffe grinds and fruit peels from my compost bucket,then i add 1/2 cup each of kelp alfalfa meal,or bone meal which ever i have on hand,tie the bag off and suspend it in the can,hit the air,then i take cup of molases and 1/4 cup EM1 and let her go,3 days magic and foam all over the ground haaah,after it complete i add 1/2 cup fish emulsions it tend to work off the head if used before done
 
Tubes are pumping air to the tea .
I am basicly asking thoughts about the kombucha addition ,if the aerobial beneficial bacteria will be more easily concentrated from the air into the solution,
if added some kompucha tea that is full of aeriated bacteriaas a base
Cal mag is just to fill the water tank with minerals for the plants ,because of ro filter,not for brewing .When i say "gass out" i mean that the alcohol will be aeriated so it will escape to the air ,so there will not be present to harm the roots .
Thank you for your response

Rafael
So this is actually a thing that I've thought about a bit, being a fermentation nerd, eventually deciding against it and going in favor of lactobacillus culture as a tea addition. I'll explain the reasoning...

Kombucha's fermentation process creates alcohol, carbon dioxide, and acid by consuming sugars over time, eventually creating an environment in which the scoby can't live anymore. Because it's not solely bacterial or yeast fermentation, there are a lot of variables that could affect the final product negatively. Additionally, I'm not sure of the effect of the tannins of the black tea on the roots- it's entirely possible that it's beneficial, but is that a variable that needs to be adjusted?

Lactobacillus is far simpler of a ferment (fill a mason jar with cabbage, cover that with water, add 5% of their combined weight in salt, leave at room temp, burp when you see bubbles, it's ready when it smells sour), can be added to other teas (like alfalfa or kelp) and with the addition of some molasses, a sealed container, and time, can create an effervescent effect equivalent to kombucha.

Plus this: ( https://pdfs.semanticscholar.org/0c40/890b2fecf79dd03de54b402ba729e20579d1.pdf ) lays out, to my untrained eye, a few arguments that the presence of lactobacillus can be good for plant roots. If I'm not mistaken, Teaming with Microbes does as well.
 
So this is actually a thing that I've thought about a bit, being a fermentation nerd, eventually deciding against it and going in favor of lactobacillus culture as a tea addition. I'll explain the reasoning...

Kombucha's fermentation process creates alcohol, carbon dioxide, and acid by consuming sugars over time, eventually creating an environment in which the scoby can't live anymore. Because it's not solely bacterial or yeast fermentation, there are a lot of variables that could affect the final product negatively. Additionally, I'm not sure of the effect of the tannins of the black tea on the roots- it's entirely possible that it's beneficial, but is that a variable that needs to be adjusted?

Lactobacillus is far simpler of a ferment (fill a mason jar with cabbage, cover that with water, add 5% of their combined weight in salt, leave at room temp, burp when you see bubbles, it's ready when it smells sour), can be added to other teas (like alfalfa or kelp) and with the addition of some molasses, a sealed container, and time, can create an effervescent effect equivalent to kombucha.

Plus this: ( https://pdfs.semanticscholar.org/0c40/890b2fecf79dd03de54b402ba729e20579d1.pdf ) lays out, to my untrained eye, a few arguments that the presence of lactobacillus can be good for plant roots. If I'm not mistaken, Teaming with Microbes does as well.
Thank you for your answer .Every time i search this subject i am getting more and more confident that this is the ultimate add on to a plants tea .

There are more than the Lactobacillus family ,which seems to be more than 30% in total in Kombucha
The question is ,will all these ingredients be beneficial ? Bitamines are in low numbers but there are also aminoacids and many more bacteria families,proteins,enzymes,yasts etc
I.e , nitrogen‐fixing Acetobacter nitrogenifigens sp ,will this cause nitrogen fix in soil ?
What about the yasts ¨?
In Plants, Yeast Raises Temperatures
Yeast is good for a lot more than just baking bread or brewing beer. Yeasts, which are single-celled fungi, are everywhere in nature and can perform many ecological functions, like breaking down dead plant tissue and encouraging root growth. "

To test this possibility, we supplied the plants with heat-killed yeast and examined the effects on plant growth. Sugarcane and tomato plants supplied with dead yeast cells displayed a similar increase in root biomass as plants supplied with living yeast (Fig. 2). These results indicate that the root-growth-promoting property of yeast occurs with living and dead cells. Interestingly, tomato plants provided with dead yeast produced more biomass than plants supplied with living yeast. A likely explanation is that nutrient uptake from heat-killed yeast is more efficient than from living yeast, possibly because the dead yeast cells release their contents into the soil, which can then be acquired through various nutrient transporters in the root cells.

G. diazotrophicus has been found in different plants like coffee tree and pineapple. [5][6] Gluconacetobacter diazotrophicus is also known for nitrogen fixation.[2] This feature allows the bacteria to work on nitrogen in the air in order for the correct amount of nitrogen can be received by plants.[2]Gluconacetobacter diazotrophicus is a notable microbe because studies have shown that the bacteria can help tomatoes and other crops grow.[7] Besides to be a nitrogen-fixing bacterium, G. diazotrophicus synthezises Indole-3-acid acetic, that could contribute to promote the growth of the associated plant.[8] This microbe fights off Xanthomonas albilineans which is a pathogen found in sugar cane.[9] In regard to the ecology of this microorganisms, the numbers of G. diazotrophicus that colonize sugarcane decrease when the plant is grown under high nitrogen fertilization doses. [10] Overall, Gluconacetobacter diazotrophicus, through the research restated, plays a significant role in the environment for plants specifically sugar cane, helps to grow crops, and can be found in areas that are acidic and contain oxygen.



"The most abundant prokaryotes in this culture belong to the bacterial genera Acetobacter and Gluconobacter. The basic bacterium is Acetobacter xylinum
A. xylinum
and a Zygosaccharomyces sp. The predominant acetic acid bacteria found in the tea fungus are A. xylium, A. pasteurianus, A. aceti, and Gluconobacter oxydans (Liu and others 1996). Gluconacetobacter sp. A4 (G. sp. A4), which has strong ability to produce D‐saccharic acid‐1,4‐lactone (DSL), was the key functional bacterial species isolated from a preserved kombucha by Yang and others (2010). Strains of a new species in the genus Acetobacter, namely Acetobacter. intermedius sp. nov., were isolated from kombucha beverage and characterized by Boesch and others (1998). Dutta and Gachhui (2006, 2007) isolated the novel nitrogen‐fixing Acetobacter nitrogenifigens sp. nov., and the nitrogen‐fixing, cellulose‐producing Gluconacetobacter kombuchae sp. nov., from kombucha tea. An investigation by Marsh and others (2014) indicated that the dominant bacteria in 5 kombucha samples (2 from Canada and one each from Ireland, the United States, and the United Kingdom) belong to Gluconacetobacter (over 85% in most samples) and Lactobacillus (up to 30%) species. Acetobacter was determined in very small number (lower than 2%).

n addition to acetic acid bacteria there are many yeast species in kombucha. A broad spectrum of yeasts has been reported including species of Saccharomyces,
Saccharomycodes, Schizosaccharomyces, Zygosaccharomyces, Brettanomyces/Dekkera, Candida, Torulospora, Koleckera, Pichia, Mycotorula, and Mycoderma.

Yasts : Candida guilliermondi, Candida colleculosa, Candida kefyr, and Candida krusei. C. krusei were identified in kombucha from a district of Ankara (Turkey; Safak and others 2002).

The presence of the following was also established: Torula (Reiss 1987), Torulopsis (Konovalov and others 1959; Herrera and Calderon‐Villagomez 1989; Markov and others 2001), Torulaspora delbrueckii (Teoh and others 2004), Mycotorula (Konovalov and others 1959), Mycoderma (Konovalov and others 1959; Reiss 1987), Pichia (Reiss 1987), Pichia membranefaciens (Kozaki and others 1972; Herrera and Calderon‐Villagomez 1989), Kloeckera apiculata (Danielova 1954; Kozaki and others 1972; Safak and others 2002), and Kluyveromyces africanus (Safak and others 2002).

Chemical analysis of kombucha showed the presence of various organic acids, such as acetic, gluconic, glucuronic, citric, L‐lactic, malic, tartaric, malonic, oxalic, succinic, pyruvic, usnic; also sugars, such as sucrose, glucose, and fructose; the vitamins B1, B2, B6, B12, and C; 14 amino acids, biogenic amines, purines, pigments, lipids, proteins, some hydrolytic enzymes, ethanol, antibiotically active matter, carbon dioxide, phenol, as well as some tea polyphenols, minerals, anions, DSL, as well as insufficiently known products of yeast and bacterial metabolites.


 
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