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would lactic acid bacteria cultivated on rice starch sustain life in an hydroponic system? or am i looking at the wrong strain?would they be fed sugars throughout the grow, obviously, idk?and lastly wont these sugars and dead bacterial matter clog pipes pumps etc?thanks, if these questions seem dumb it is because i am new at both bacteriology and hydroAnaerobic... no, but I have used malted barley that I have for beer making extensively. Not even sure when or why I stopped?
I would make a thick mash and convert the starches into sugars and add that directly to my resivoir. Provides a pile of activated enzymes and maltose. I'd also sprinkle the ground malt flour on the top of the promix too. It was good stuff.
Had some in my smoothie a few hours ago.i culture it in rice water /milk. My buddy ferments his chicken feed and goat feed pig feed cow feed with it.its on a two day cycle.so he ferments 2 days before it gets fed.Yo yo yo! I know some folks on here talk about lactic acid and have heard a few different ways of culturing your own....Well i am doing seed sprouted teas this year, and have found a rather expensive option from our local health foods store. Its organic sprouting barley un hulled, and in that packaging came a note on fermenting your feed.
Fermenting is the process of using naturally occurring lactic acid bacteria to enhance the digestibility and nutrition of a food source – both for humans and for animals. In our case, the process involves adding 3 parts water to one part feed and letting it sit for three days. As the bacteria reproduce in the anaerobic environment, they pre-digest some of the grains, turning the complex compounds into simple compounds. The soaking in water breaks the dormancy of the whole grains, making them not only softer and easier for the animals to digest but also starts to change the enzyme inhibitors that protect seeds. When the whole grains reach the gizzard, the softened shells are easier to pulverize into small pieces that are easier to digest. Plus, the expanded population of bacteria in the feed is a source of vitamins and protein as well – exactly like the probiotic cultures found in Greek yogurt.
What do yall think? how about a nice anaerobic smoothie?
would lactic acid bacteria cultivated on rice starch sustain life in an hydroponic system? or am i looking at the wrong strain
wasnt aware im very new at this.When you get LAB from rice or barley or something like it, you get more than just lacto. You get also get a mix of wild yeast and bacteria that isn't lacto.
is there a method on not aware of to increase the population of lab in the suspension to the point of replacing all other strains? or a way to kill of any non beneficials entirelyIf you really want to use lacto, I suggest using pure lacto.
i have been keeping the suspension under close proximity to an hps bulb providing 90f consistently.The other issue is there are hundreds of strains of lacto and most of them don't work well at room temperature. They need 85F-105F to work well.
interesting, do you cultivate it yourself?One exception is lactobacillus plantarum. It works well at room temperature. I use it to make sour beer.
is there a method on not aware of to increase the population of lab in the suspension to the point of replacing all other strains? or a way to kill of any non beneficials entirely
well there goes the idea of using lacto strains. i'm set on running the temps in the res at 75f or even slightly less to promote expression of anthocyanins in the varietal.keep in mind many lacto strains struggle below 75F
i'm set on running the temps in the res at 75f or even slightly less
understood, my lab has been under direct light at 90f. i just added the lab to 10parts milk. it now looks like only milk. do i leave it sealed or breathing, do i keep them under low light or darkness. id really like to make a usually culture for my soil growThat's why I'm suggesting Lactobacillus Plantarum. It works at room temperature.
explosive bacteria rather not thanks for the tip!Generally, sealing it with a bubbler airlock is what people do. You probably don't have that. So I'd put a lid on, but don't seal it tight. It could explode.
UHT milk legit for this purpose?Darkness is preferred.
UHT milk legit for this purpose?
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