#lacticacidbacteria — Public Fediverse posts on home.social

DoomsdaysCW @[email protected] · 2026-05-03 · 22:42 UTC

So, I learned a lot this #SolarPunkSunday! #BokashiComposting , #LacticAcidBacteria uses, new breakthroughs with #Sandbatteries, #Piezoelectrics, and #Renewables! And all the sharing of tips and tricks and events! I hope folks join us next weekend! Share your #RepairCafes, #ToolLibraries, #CommunityBuilding, #Gardening pics, #SolarPunk stories and art, etc., etc. Together we can BUILD a better future!

#GiantLeap #BetterFuture #Earth4All #SharingEconomy

#solarpunksunday #bokashicomposting #lacticacidbacteria #sandbatteries #repaircafes #toollibraries

DoomsdaysCW @[email protected] · 2026-05-03 · 22:42 UTC

So, I learned a lot this #SolarPunkSunday! #BokashiComposting , #LacticAcidBacteria uses, new breakthroughs with #Sandbatteries, #Piezoelectrics, and #Renewables! And all the sharing of tips and tricks and events! I hope folks join us next weekend! Share your #RepairCafes, #ToolLibraries, #CommunityBuilding, #Gardening pics, #SolarPunk stories and art, etc., etc. Together we can BUILD a better future!

#GiantLeap #BetterFuture #Earth4All #SharingEconomy

#solarpunksunday #bokashicomposting #lacticacidbacteria #sandbatteries #repaircafes #toollibraries

DoomsdaysCW @[email protected] · 2026-05-03 · 17:42 UTC

@BrambleBearSnoring Hey, I found the recipe! DIY #EcoEnzyme

"WHAT IS ECO ENZYME?

Eco enzyme is an alternative to #Bokashi zing or sprinkle, and is used to accelerate the fermentation process.

It is produced by fermenting organic kitchen waste, particularly fruit and vegetable scraps, with sugar (often brown sugar or molasses) and water. The fermentation process typically takes around three months, resulting in a dark brown liquid with a strong sweet and sour fermented scent, rich in beneficial microorganisms.

Eco enzyme can be used in many ways, including cleaning, fertilising plants, purifying water, unblocking household drains, and even as a natural pesticide. It works by breaking down waste, improving soil health, and enhancing microbial activity.

Make Your Own Eco Enzyme

1. Prepare an air-tight plastic container – avoid using glass or metal containers as they do not allow expansion caused by gas released during the fermentation process.

2. Prepare your ingredients:
• 10 parts water (fill up to 60% of container)
• 1 part sugar
• 3 parts fruit and/or vegetable scraps

3. Dilute sugar in water, then add your kitchen waste (fruit and vegetable scraps only, avoid using oily cooked food, fish or meat). For a fresh-smelling enzyme, add orange/lemon peel or pandan leaves. Leave some air space for fermentation and ensure the
container is air-tight.

4. Open the lid daily for the first month to release gases, and push the floating scraps downward occasionally. Place the container in a cool, dry and well-ventilated area, avoiding direct sunlight.

5. Let it ferment for at least three months before use.

6. After fermentation, filter the solution. You can reuse the leftover residue for the next production by adding fresh food scraps. Alternatively, bury it in the ground.

7. The leftover solution is now ready to use on your Bokashi. Use it in exactly the same way you would use a sprinkle – spray sparingly on top of the new food scraps you add, before squashing it down [which is how #LacticAcidBacteria is used as well]. It can also be diluted for use as a cleaner or fertiliser.

TIPS
• Do not use glass or metal containers that cannot expand.
• Only use fruit and vegetable scraps for making the enzyme.
• If the enzyme turns black, add the same amount of sugar to restart the fermentation process.
• Ignore any white, black, or brown layer that forms on top of the enzyme.
• If flies or worms appear in the container, leave them; the enzyme’s chemical reaction will dissolve them naturally.
• If you don’t have enough fruit and vegetable scraps initially, fill the container gradually. Let the eco enzyme ferment for three months from the last addition of scraps.
• The longer the fermentation, the better the enzyme.
• Harvested eco enzyme never expires and should not be stored in the refrigerator."

FMI [includes various applications and proportions to use]:
https://compostcollective.org.nz/wp-content/uploads/2410-DIY-Eco-Enzyme-Fact-Sheet-1.pdf

#SolarPunkSunday #BokashiComposting #Composting

#ecoenzyme #bokashi #lacticacidbacteria #solarpunksunday #bokashicomposting #composting

DoomsdaysCW @[email protected] · 2026-05-03 · 17:20 UTC

From #yogurt to yield: Potential applications of #LacticAcidBacteria in plant production

by John R. Lamont, Olivia Wilkins, Margaret Bywater-Ekegärd, Donald L. Smith
Published August, 2017

Highlights
• Lactic acid bacteria (LAB) have been used for decades to improve plant growth.
• The plant - LAB relationship has yet to be fully characterized.
• LAB can serve as biofertilizers, biocontrols, biostimulants, and bioelicitors.

Abstract:
"Ferments containing lactic acid bacteria (LAB) have been used for decades in agricultural systems to improve soils, control disease and promote plant growth, however, the functional roles of LAB in the phytomicrobiome have yet to be discovered. An understanding of the symbiotic relationship between plants and LAB could be exploited to improve agricultural plant production.

"Scientific investigations to validate plant growth promoting properties of LAB are increasing in number and scope. LAB isolated from diverse sources have been shown to be effective biofertilizers, biocontrol agents, biostimulants. As biofertilizers, LAB can improve nutrient availability from compost and other organic material. In fermented food, LAB has served as an effective biocontrol agent; recently LAB have been shown to be effective in the control of a wide variety of fungal and bacterial phytopathogens. As biostimulants, LAB can directly promote plant growth or seed germination, as well as alleviating various abiotic stresses.

"In this review, we discuss the history and ecology of plants and LAB, appraise the available information on the use of LAB in improving plant production, and consider the limitations and potential new directions for the use of LAB in plant agriculture."

Source [includes intro, rest is behind a paywall]:
https://www.sciencedirect.com/science/article/abs/pii/S0038071716304151

#SolarPunkSunday #Biostimulants #Composting #PlantHealth #AncientTechnology #ModernTechnology #Biofertilizers #SoilEnhancement

#yogurt #lacticacidbacteria #solarpunksunday #biostimulants #composting #planthealth

DoomsdaysCW @[email protected] · 2026-05-03 · 15:56 UTC

I was researching #LacticAcidBacteria, and came across this article. It could be game changer for those of us who have issues digesting #SoyProducts!

These three plant bacteria turn #soy yogurt into a safer, creamier product while stripping out troublesome sugars

by Technical University of Denmark
edited by Lisa Lock, reviewed by Andrew Zinin

April 21, 2026

"Researchers at DTU have found that a particular type of lactic acid bacteria displays considerable potential for producing plant-based yogurt alternatives. The bacteria can inhibit potentially harmful bacteria and break down sugars that cause stomach discomfort.

"#PlantBased alternatives to yogurt are often made using bacterial cultures employed in yogurt production, even though plant-based raw materials differ markedly from milk. For example, there is no lactose in plants, and plant proteins are more difficult to break down than milk proteins.

"Researchers from DTU, in collaboration with colleagues at Chalmers University of Technology and the University of Cambridge, therefore investigated whether lactic acid bacteria isolated from vegetables and fermented foods, and often found in the intestines of humans and animals, might be better suited to the task.

"The research, which has been published in the Journal of Food Protection, showed that three plant-isolated enterococci (a type of lactic acid bacteria) were highly suitable for producing a soy-based yogurt alternative.

" 'The bacteria did more than simply ferment the soy drink. They were also able to suppress undesirable bacteria, break down unwanted sugars, and reduce phytic acid, that make it difficult for the body to absorb minerals such as iron, zinc, magnesium and calcium,' says postdoctoral researcher Belay Tilahun Tadesse of the DTU National Food Institute.

"Improved food safety and shelf life
In the experiments, the lactic acid bacteria grew efficiently in the soy drink and lowered the pH, making the product acidic and yogurt-like. The most promising candidates acidified rapidly, even without the addition of sugar.

"The bacteria were also able to ferment at a relatively high temperature, at which many undesirable microorganisms, including pathogenic ones, do not thrive. This could help to extend shelf life and improve food safety.

" 'We observed that three of the bacterial strains quickly took control of the fermentation in the soy drink. This is important because stable and effective acidification is one of the first requirements when developing a robust product,' says Belay Tilahun Tadesse.

"The three most promising bacterial strains showed a broad antimicrobial effect against pathogenic bacteria, including listeria and E. coli. This makes them particularly interesting, given the high priority placed on food safety.

"In addition, the bacterial strains tested were able to produce compounds that contribute to texture, making the yogurt creamier.

"Overall, the research findings show that the isolated enterococci have a stronger effect against undesirable microorganisms and a better acidification capacity than enterococci already on the market and approved for use in food and feed.

" 'We have shown that the lactic acid bacteria tested are safe. However, further research is needed, for example, to determine how flavor is affected and whether plant raw materials other than soy can be used. Also, before they can be used in Europe, they must be approved by the European Food Safety Authority (EFSA),' says Associate Professor Christian Solem of the DTU National Food Institute.

Findings:
- Four safe enterococci were investigated as potential starter cultures for the production of soy-based yogurt alternatives. Three of the bacterial strains proved promising (Enterococcus faecium BT0194, Enterococcus lactis BT0173_2, Enterococcus lactis BT0167_2).
- The bacteria were able to acidify soy milk and produce a yogurt-like product.
The three best candidates combined rapid fermentation with the ability to inhibit the pathogenic bacteria tested.
- The results show that the bacteria can break down undesirable sugars, which can cause digestive discomfort, and phytic acid, which can inhibit the absorption of iron, zinc, magnesium and calcium.
- The bacteria also showed properties that may be relevant to achieving a thicker, creamier consistency.
Further research and EU-approval is needed before the bacteria can be used in finished starter cultures."

https://phys.org/news/2026-04-bacteria-soy-yogurt-safer-creamier.html

#SolarPunkSunday #SoyProducts #Vegan #VeganYogurt #SoyYogurt #Fermentation

#lacticacidbacteria #soyproducts #soy #plantbased #solarpunksunday #vegan

Dining and Cooking @[email protected] · 2026-04-29 · 10:50 UTC

Probiotic candidate may hinder UTIs

Writing in the journal Microorganisms, researchers from APC Microbiome Ireland, University College Cork, Atlantia Food Clinical Trials, Church & Dwight, and Verb Biotics, reported the benefits of probiotic strain L. reuteri 3613-1 for UTI management. “The ability of this strain to pr…
#dining #cooking #diet #food #Nutrition #agar #bacilli #lacticacidbacteria #lactobacilli #nutrition
https://www.diningandcooking.com/2620445/probiotic-candidate-may-hinder-utis/

#dining #cooking #diet #food #nutrition #agar

Dining & Cooking @[email protected] · 2026-04-29 · 10:40 UTC

Probiotic candidate may hinder UTIs https://www.diningandcooking.com/2620445/probiotic-candidate-may-hinder-utis/ #agar #bacilli #LacticAcidBacteria #lactobacilli #nutrition

#agar #bacilli #lacticacidbacteria #lactobacilli #nutrition