Agriculture Livestock : Bacteria
Showing posts with label Bacteria. Show all posts
Showing posts with label Bacteria. Show all posts

Lactic Acid Fermentation

March 22, 2018 0
Lactic Acid Fermentation

lactic acidosis

very easy and simple making the lactic acid fermentation
how to make the lactic acid (microorganism) very easy and simple at home are serious?
read this article I sure this article help you for making the lactic acid fermentation
lactic acid structure

Lactic acid

WELCOME BACK let's talk about lactic acid this article, you will learn how to make em1 solution spring e/m your fields orchards and gardens creates the healthy soil microbes and fungi that your crops need to grow,

lactic acid build up

you will need a mixing bowl EM concentrate that you can buy any fertilizer store for very very little molasses a funnel a tablespoon or any 15-millimeter measure even the top of the soda bottle will do a clean soda bottle 1.5 or 1.75 liters hot water and cool water pour 1 liter of water into,

lactic acid formula

your mixing bowl add 1/2 liter of cool water testing to make sure that the water is a nice warm temperature pour some molasses into a cup so that can spoon it out easily measure 3 spoon of molasses into the warm water be careful to swirl the spoon around until everything is mixed in 3 spoons of E/M concentrate and stir again gently using the funnel pour the EM solution you havemade in your mixing bowl into your clean soda bottleput the top on very tight write the data on bottle and put the bottle in cool shady place like under the kitchen sink 
watch this helpful video.


lactic acid bacteria

you will have to wait 7 days before you can use the EM solution every day you want to open the top of the bottle a little bit to the gas out it makes a little sound when it's done that tighten 
how to make the microorganism

Lactic Acid

February 13, 2018 0
Lactic Acid

Microorganisms

How to make lactic acid and uses of agriculture
It is also called Microorganisms and it also says lactic acid He also has a name EM1
Some people call him Mother culture
Its bacteria (organic culture) 
By the way, it is used in many things such as cosmetic etc. But the use of which we are now going to mention is in the crops. The demand for this technology is increasing in the world We'll let you know how you can make it, If you want to benefit from it, read our article
Microorganisms vegetables
organic vegetables
With EM1

Microbiology

Cellular Respiration is made up of three stages. The first stage is glycolysis and the word glycolysis means the splitting of sugar. Then during this process a six-carbon molecule is broken in half. After the six-carbon molecule is broken in half it forms two three carbon molecules. The second stage is the Citric Acid Cycle and the two molecules of pyruvic acid, the fuel that remains after glycolysis, is not ready for the citric acid cycle.

Also, the pyruvic acid must be converted to a form that the citric acid cycle can use. Next, the citric acid cycle finishes extracting the energy of the sugar by dismantling the acetic acid molecules. Afterwards the acetic acid joins a four-carbon molecule that later forms a six-carbon product called citric acid. Then two Co2 molecules eventually exit as a waste product. The third stage is the Electron Transport the chains are built into the inner membranes of the mitochondria. Those chains pump hydrogen ions across the inner mitochondrial membrane. The pumping causes the ions to become more concentrated on one side of the membrane than on the other side. The results of cellular respiration are that glycolysis and the citric acid cycle each contribute 2 ATP by directly making it.

lactic acid fermentation

Lacto-fermentation is a way of preserving vegetables with naturally occurring lactobacillus bacteria and salt. This ends up turning the sugar in the vegetables into lactic acid and preserves the vitamins and enzymes in the vegetables as well as rendering them more digestible and keeping them for future eating.

This differs from fermenting with yeast, such as in wine and beer making, where the sugar turns into alcohol. And this differs from pickles made with vinegar, more useful with mass production than home preserving and lacking the probiotic benefits.

what is lactic acidosis

The Lacto-fermentation environment has two stages:

First stage - salt brine kills off bacteria, changes the solution to a pH 3, and produces lactic acid.

To process foods for lacto-fermentation, you first wash and then cut or shred the vegetable, like cabbage, and layer it with kosher salt at a rate of 2 teaspoons per pound of cabbage, packing it down as you go with a wooden pounder to remove the air bubbles. This helps bruise the cabbage further and lets the salt enter and draw out the cabbage liquid.

How to improve em1 technology 

Then you put a weight on top of the cabbage to keep it submerged in the liquid coming out of it and mixing with the salt to make brine. If you don't have enough liquid from the cabbage to cover, add a brine made from 1 teaspoon salt to one cup of water. Make sure the water you use for fermenting does not contain chlorine, fluoride, or chloramines, because they will affect the fermenting process. Keeping the cabbage submerged keeps it out of reach of any molds or fungus or any harmful bacteria. These cannot live in the salty brine. Put the jar in a warm place in your kitchen, such as on top of the refrigerator. This then starts stage 2.

Second stage - Lactobacillus blooms and grows in a salty, moist, anaerobic, dark, room temperature environment. The lactobacillus spore was already in the vegetables when it growing in the field. You do not need to add any culture to start the fermentation. The lactobacillus uses up any leftover oxygen in the solution as well as turns any remaining sugar in the vegetables into lactic acid.

Lactic acid uses

Taste your sauerkraut daily, noting when it starts to fizz, then put into the refrigerator and keep tasting until it is sour enough to your taste buds. Then you can eat it. It will last a long time in the refrigerator and keep getting sourer. It's up to you when you want to eat it. Then start a new batch the same way, this time add a bit of the juice brine from this batch.
HOw to make Microorganisms
Contact me if you need more information than this

Microorganisms

January 08, 2018 0
Microorganisms

How to make your Owen EM1 bactria

Recipe
1: Rice 1/4 cup
2: distilled or spring water1/2(half liter)
4: Cow milk 4 liters
5: Molasses 1 liter
When you collect all this stuff
First of all 
1/4 cup rice mix in the distilled water 
دوستوں EM1 بیکٹیریا بنانے کا طریقہ ۔۔۔ سامان کی تفصیل کچھ یوں ہے ۔۔
1۔ 4 لیٹر گائے کا دودھ۔۔
2۔ چوتھائی کپ چاول کچے ۔۔
3۔ ڈسٹل واٹر۔۔ یا سپرنگ واٹر۔۔ ایک چھوٹی بوتل۔۔
3۔ گڑ کا شیرا۔۔
ظریقہ۔۔۔

Tips

سب سے پہلے چوتھائی کپ چاول ایک کپ ڈسٹل پانی میں مکس کریں۔ دھیان رکھیں عام پانی استعمال نا کریں ۔ عام پانی میں نمکیات ہوتے ہیں ۔ جو بیکٹیریا کی گروتھ نہیں ہونے دیتے۔ پھر چاول کے پانی کو چھان کر  ایک پلاسٹک کے ائیر ٹائٹ جار میں ڈال دیں  ۔ پھر اسے ایک ہفتے کے لیے رکھ دیں ۔۔
ایک ہفتے کے بعد ایک پلاسٹک کی ائیر ٹائٹ بالٹی یا پلاسٹک کے کنٹینر میں دودھ ڈال کر اس میں چاول کا پانی مکس کر دیں۔ اب ائیر ٹائٹ کر کے ایک ہفتے کے لیے  رکھ دیں ۔

Em1

چاول کے پانی اور دودھ کا تناسب 1:10 ہو۔  مثلاً ایک لیٹر چاول کا پانی تو 10 لیٹر دودھ۔ مکس کر کے ائیر ٹائٹ کر دیی ۔
ایک ہفتے بعد اوپن کریں گے تو مکسچر کا دودھ پھٹ چکا ہو گا۔ پانی چھان لیں آپ کا em1 چھنا ہوا پانی ہے۔ اب جیتنا em1 بنا ہے اس میں اتنا گڑ کا شیرا ڈال کر مکس کر لیں ۔۔
شیرا بیکٹیریا کی لائف بڑھائے گا ۔۔

Uses

اس مکسچر کو کسی پلاسٹک کے کنٹینر میں ڈال کر فرج میں رکھ دیں ۔۔اور ضرورت کے مطابق 1:20 کی نسبت سے پانی کے ساتھ مکس کر کے استعمال کر لیی ۔۔

Benefits

organic crop
Wheat crop

فوائد:: یہ بیکٹیریا بھت فائدے مند ہیں ۔ یہ زمین میں نامیاتی مادہ کو بڑھاتے ہیں ۔ ھوا میں ماجور نائٹروجن کو فکس کرتے ہیں ۔۔جن پودوں میں یہ استعمال ہوتے ہیں ان کا بطور خوراک جانوروں اور انسانوں کی صحت پر بہترین اثرات مرتب ہوتے ہیں ۔ ۔ اس مکسچر کو کمپوسٹ اور کمپوسٹ کی چائے میں استعمال کر کے مزید بہتر نتائج حاصل کیے جا سکتے ہیں ۔

Bacteria microbuil

January 02, 2018 0
Bacteria microbuil

Microbes

Have you ever thought how the microbes could change the economies of big agricultural companies? The faster period for development and fewer regulatory obstacles along with the increased need to minimize environmental impact boosts the microbial pesticide market growth. Microbes have stormed the conventional agriculture market. Read along to get interesting insights!
This picture of bacteria and fungicide
Bacteria culture
Bacteria

Pesticides microbes

  • Microbial pesticides

 are derived from microorganisms, like bacteria, virus, or fungi, used to control other biological pests, e.g., insects. Compared to other commonly used pesticides, they are safe for both users and consumers of treated crops. These are also known as biological pathogens and bio-control agents. Industry leaders are shifting toward strategies, such as mergers and acquisitions, along with collaborations, to explore the microbial technologies that can be used in the field of agriculture, as microbes have now successfully joined the war against cop killers.
Siol problems

How are they changing the crop protection market dynamics?

• The toxicity of the microbial pesticides is very much species-specific, i.e., they do not directly affect the beneficial predators or parasites of pests in applied areas.

• As the product has no or very low residual effects, it can easily be applied even when a crop is almost ready to harvest.

• Records have shown that pests tend to become resistant to conventional pesticides, thus, proving that pesticides are not a long-term solution, something that never happens with the use of microbial pesticides.

• The cost of development of microbial pesticide is low compared to conventional pesticides.

A coin has two sides, so does the use of Microbial Pesticides:

The disadvantages or limitations do not hamper the successful application of microbial pesticides. A better understanding will help users choose effective products, and take necessary steps to achieve successful results.

• As the products are species-specific, each application may control only a portion of the pests present.

• Lack of consumer awareness about organic pesticides and fertilizers

. Use microorganisms for best organic culture 

Market Dynamics-
Microbes


A growing need for sustainable agriculture.


The role of germs is very important for the success of any crop
North America is the largest market for it. However, the increasing demand in the developing markets, such as Asia-Pacific and Latin America, is expected to provide further growth opportunity and the growing potential of microbial pesticide. In the European Union, the systematic review of chemical pesticides that thinned approved products list from about 1,000 to 300, effectively instigated research into alternative products with new modes of action. The potential for microbial pesticides is expected to have a significant impact on the industry, going forward.
wheat-crop-management

Of the total microbial crop protection products, bacterial-based products occupy the largest share of 60%, followed by fungi, virus, and others. To date, only a small percentage of species have been considered for microbial usage. Many potential microbes remain undiscovered. The global microbial crop protection scenario suggests that almost 322 Bt-based products occupy more than 53% of the market, while almost 50% of these products are consumed in America, particularly in the United States and Canada.
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Future of the Market:

 Increasing health consciousness among people has created a demand for organic food. This indicates huge scope for growth of the bio-pesticides market. The stress on organic farming and on residue free commodities would certainly warrant increased adoption of microbial pesticides by farmers.
Hard soil