LABS, lactos acid bacteria. Options for wey.

Skunky Dunk Farms

Cannabinoid Receptor
Ok all youun garden chemists, i got a question.
I've made LABS, lactos acid bacteria serum in the past and have to say I have seen visable results of vigorous frpwth and terp mutiplication.
It's a ferment that uses a wash from dry rice and whole milk. The end prpducr is the clear yellow liquid called whey. This is the end product that is diluted and used foiler or in soil drench.

We also regularly make milk keifer, it is made with whole milk as well but uses the natural occuring bacteria of keifer.
The end product produces the same clear yellow liquid whey.

So,,,,, my question is, since both products produce a byprpduct from the dairy milk called whey.
Can this whey be used safely in a grow room enviroment too?
TIA
 

18B

In Bloom
Ok...I used to make EM1...but now just buy bokashi...great mixed in soil or top dressed...not good for unestablished root systems ie... new seedlings or recent clones until they get a good root hold...
Keifer...careful, also a racist term,šŸ˜³
Yeah I have made LABS before as well for foliar spraying... as well as keifer from seeds, beans, grains, rice??? Don't rememberšŸ™„

Good stuff.
 

Kanzeon

In Bloom
Ok all youun garden chemists, i got a question.
I've made LABS, lactos acid bacteria serum in the past and have to say I have seen visable results of vigorous frpwth and terp mutiplication.
It's a ferment that uses a wash from dry rice and whole milk. The end prpducr is the clear yellow liquid called whey. This is the end product that is diluted and used foiler or in soil drench.

We also regularly make milk keifer, it is made with whole milk as well but uses the natural occuring bacteria of keifer.
The end product produces the same clear yellow liquid whey.

So,,,,, my question is, since both products produce a byprpduct from the dairy milk called whey.
Can this whey be used safely in a grow room enviroment too?
TIA

More than likely. I've done similar in the past, using lacto serum derived from homemade kimchi.

The thing about lactobacillus, and why it's used in fermenting foods, is that in the right conditions it'll create an environment in which it'll multiply rapidly. The salt that's used in the initial process for any lacto fermentation (sauerkraut, kimchi, etc) keeps other bacteria out while allowing the lactobacillus to thrive.

 

Skunky Dunk Farms

Cannabinoid Receptor
More than likely. I've done similar in the past, using lacto serum derived from homemade kimchi.

The thing about lactobacillus, and why it's used in fermenting foods, is that in the right conditions it'll create an environment in which it'll multiply rapidly. The salt that's used in the initial process for any lacto fermentation (sauerkraut, kimchi, etc) keeps other bacteria out while allowing the lactobacillus to thrive.

I make us sauerkraut too with salt but milk keifer and this rice based keifer has no salt addition. Both have bacterium in either the grains or the wash from the rice. Both produce a layer of curds (keifer or cheese) a layer of liquid whey and a layer of leeds.
 

Kanzeon

In Bloom
Yup yup. And really, once you got the first batch going, you could also make some homemade ricotta (which will pasteurize the whey), pour that whey into a sterile container, and then re-inoculate it with the last of the last batch.
 
Top Bottom