Extremely interesting... Thank you for sharing this information Ecompost!
From reading the article you posted, I want to draw the conclusion that possibly the cause of different/increased flavors and smells from organic gardening come from the diverse kinds of terpenoid producing bacteria found in each organic input? Aside from complete nutrition, what other variables could there be?
I'm glad I stumbled across this post, as I am always on the hunt for methods to bring the terpenoids to new levels in a semi-synthetic based environment(Coco, Rockwool) , aside from N:K ratio, SAR, PGRs, Temperature & basic light Organic Fertilizer inputs.
I attempted to search the web for Streptomyces Henry, even just more info, to no avail.
But I was able to find more on the Thiobacillus Thiooxidans, and a culture, but nothing ready to use.
Are these bacteria found in the products your company offers? (BetterOrganix)
And seeing as your product is more geared to Organic/Sustainable gardening, would these bacteria/products be useful in a Semi-Synthetic Environment?
Thanks again!
Thanks man, happy to share what I learn am learning..
Streptomyces is the spp. mate, Henry is the name of a dude here so no wonder you didnt find a positive...LOL
I would try here brother
https://en.wikipedia.org/wiki/Streptomyces and then go from there
Cheapest way to improve the taste of your food, grow in clay mate :) not literally or totally, but include it, since it holds more cations, like calcium, and potassium, both know for boosting Brix.
NPKS all boost taste etc...Ca in the right ratio with Mg is critical and then TE, dont overdo the TE tho as this is real easy to reverse everything weith an MN tox, this is why Azomite or whatever you guys call rock dust is a a good source. You need bacteria to mineralise it, this is where the Bac and Psuedomons etc come in. You will need beneficial fungus for this model to be sustainable, we spent time seeing what types of Hetrotrophs associate with what types of fungus and then we made a product that does this and is easy for us to use esp where we grow in say hydro or rather clay-less media types.
Adding carbons like char can help retain those elements prone to leaching, eg Sulfur, this is particularly critical when the plant is small and so rain or easy over watering impacts the area more forcefully esp on outdoor plants. Good flavour is a balance of Ca then P, S, N Mg and TE imo with the amount of water, to air, and in the right temp zone playing the pins that hold it all right. Too much rain and bye bye S, to cold by bye P N S etc... we can put it all in, but nature has to be kind to us to get it bang on, hence we have vintage years in wine or other. :-) Thanks for stopping by and joining in bro. I am sure we can learn much from each other