1Ltr of Probiotics ie Beneficial Micro-Organisms
(EM). Organic BFA certified. Probiotic Living™ can be used in
a many different ways. Contains:- Organic(Non-GM)
probiotic micro-organisms mixed with Molasses, Sea Salt, Mineral
powder(Azomite). Firstly this is not registered as a food grade product (this is
actually a plus, as you get extra
beneficial microbes all at
a much lower price). The
micro-organisms contained in the product are listed below and you will find a
list of the beneficial effects at the end. Probiotic Living™ is a
collection of 15 different types of living beneficial microbes,
store at room temperature ready for action, can be used in a multitude of ways
to keep yourself, your family, your pets, your plants, your house and the
environment, healthy and clean. PNSB(purple non-sulfur bacteria) or Phototropic
Bacteria- (Rhodopseudomonas palustris & Rhodopseudomonas sphaeroides). Bacillus subtilis. Lactobacillus acidophilus; Lactobacillus casei/rhamnosus; Lactobacillus bulgaricus; Lactobacillus
fermentum; Lactobacillus plantarum. Bifidobacterium animals; Bifidobacterium bifidum;
Bifidobacterium longum. Streptococcus lactis; Streptococcus thermophiles. Saccharomyces cerevisiae. There are 2 reasons why this product is not
registered as being food grade i.e. For human consumption - 1.
It is not made using stainless steel
equipment therefore it cannot be registered as a food grade product. 2.
The PNSB group of
bacteria are not recognised as food grade bacteria in certain countries e.g.
the US, however this group of bacteria have the greatest anti-oxidative
properties i.e. producing metabolites, a unique class of antioxidant
assistant compounds that are very important in certain biological process
within living organisms. One example of such an antioxidant assistant compound
is ubiquinone, also known as Coenzyme Q10. The other unique property of this
class of bacteria, which is the most important, is that they seem to have the
ability to synchronise the beneficial effects of all the other bacteria
contained in the culture. If you didn't think bacteria could communicate with
each other then have a listen to this blog on the ted website http://blog.ted.com/2009/04/08/discovering_bac/. In
nature micro-organisms occur in groups which mutually benefit each other, in
many situations in nature this group of bacteria is found performing this
function. It also seems that it is a foundational element in many traditional
healing systems e.g. found in Biodynamic farming cultures also in some of the
Anthroposophic healing remedies. Also found in various fermented products where
traditional fermented techniques, using plants found in nature, have been used.
Vitamin A, Carotene , produced by Rhodopseudomonas palustris , is a known
antioxidant and is beneficial for healthy skin, bones, and night vision. “ For a very well informed overview of the different
types of probiotic bacteria check out this website you will find that the
bacteria used in this mix comes under his category of SAM Type 4 (aka SAMT4)
products of this type have been developed and marketed over the past 50
years. http://sam.vmicrobial.info/ There are over 400 different varieties of
microorganisms that live in the human digestive tract, these ones have been
chosen for their ability to cooperate with each other and to perform their
primary function, which is to break down complex substances into food for each
other, and for the organism in which they live. That's why this group of
organisms are used effectively in a wide variety of situations. Bacteria are everywhere, 90% of all cells in the human body are
non-human(100 trillion vs 10 trillion), yes these cells are smaller than
the human cells, but they are an essential part of our existence. Even in a
NASA clean room where the air is continually filtered and has 100,000 fewer
dust particles than normal air, when they did a detailed test they still found
193 different varieties of bacteria, the point being, “you can't beat them so
why not join them”, so rather than trying to kill all bacteria, because a few
of them are not good for us, and in so doing creating further imbalance to both
us (antibiotics) and the environment (conventional cleaning agents), we should
look at this new/old-natural approach where we enlist the support of the
beneficial micro-organisms and embrace the symbiotic relationship that we rely
on for our existence. Again if we don't find a balance with nature then we lose
everything. We are already beginning to do this i.e. using bacteria to clean up
our drains, waste products from manufacturing etc, however we are suggesting
that on a personal level we can do much more, and in the process gain much more
for our own health and the health of the planet e.g. instead of spraying
disinfectant around, spray this microbe-mix around, the disinfectant will not get
rid of all bacteria it will only diminish the population, and you have no say
in what the re-population will be, this way you can safely touch the surfaces,
eat off a plate, knowing full well that the microbes that are there, whether
you like it or not, are not only safe for you but also beneficial for you. Food As we said above this product is not
registered as a food grade product, however if you wish to take it as
a food, as I do, there are many ways in which you can add it to your food cycle
e.g. a couple of drops on your cereal, making a soup or stir-fry, mix it in at
the end of cooking, basically add it to anything that you would like to make
more bioavailable, it's not about taking huge quantities, as most of the
bacteria are destroyed by the acids in the stomach, so only a few will reach
the intestines, so even if you take these products that claim to have millions
of bacteria,(generally only a few strains) it still doesn't matter, only a very
few will survive so it's about continued maintenance and eating the correct
food that will support the growth and multiplication of the good bacteria. If
you have a medical problem and need to change your intestinal flora from bad to
good in as quick a time as possible then the best time to take probiotic micro-organisms
is after you've eaten say 10 to 15 min, this is when the acid in the stomach
has been diluted by food and there is a higher chance of survival as they pass
through the body’s defences against incoming organisms i.e. an acid filled
stomach. When the food grade product becomes available we
will supply it, if it contains the PNSB group of bacteria,
which it probably won't. The food grade product recommends up to 3 tablespoons
per day for adults 3 teaspoons per day for children. Personally I prefer a
slower approach as previously described, but if there is a need for quick
results then this may be a guide. Another method is in its use in preparing fermented
vegetables as you can see by one of pictures I do this inside a yoghurt maker
the reason for this is that being kept at 40° it really accelerates and you do
not have to leave it in for weeks and weeks personally I just leave them for a
week. The container that I'm using is about 1.3 L so I mixed up liquid 500 mill
of warm water (boil it if you do not have a good filter) mix in a dessertspoon
of blackstrap molasses when it cools to warm add 30 ml of Probiotic Living
liquid, 30 ml of organic apple cider vinegar, 20 ml of soya sauce or 10 ml of
magnesium chloride, I use soya sauce because I like the flavour. The vegetables
I use are carrot, freshly cut corn, beetroot, radish, red capsicum, asparagus,
leak, purple onion, chilli, garlic, ginger. Not always all of these of whatever
is available generally one corn: 1 carrot 1 capsicum 1 bunch asparagus 1 purple
onion will just about make the 1.3 L container you one leave a bitter room at
the top so use three-quarter filled with vegies anyway more info coming soon.
Another bonus is that you can use the remaining liquid from your fermented
vegies as a drink or a base for salad dressing, which in all those probiotic
bacteria and minerals. Cleaning Dilute add to a spray can and spray on all
surfaces, you can then wipe them clean after they have loosened the grime,
however continued periodic spraying will leave a layer of beneficial microbes
that will create a film which will resist the re-infestation by any harmful
bacteria. I spray it on my kitchen benches, in the toilet, on the floors
basically any hard surfaces. I also have a container filled with water plus the
microorganisms, at the end of the day I place my kitchen sponge in the liquid,
which I top up with micro-organisms once a week and change every few weeks,
just making sure I rinse clean and squeeze it out before putting into the
container. Putting it down the drain is good for the environment, it cleans the
pipes and increases the breakdown in the waste treatment works. You can also
use it as a clothes washing agent, either mix 50-50 with your regular
detergent, what I do is mix it 50-50 with apple cider vinegar and let it soak
for a couple of hours, however the microorganisms love the vegetable dyes used
in colouring certain clothes, so intensely coloured clothes may see the
brightness of their colours diminish over time quicker than normal. There is another version of this product which uses
the same microorganisms but has some organic additives to make it smell nice
and also particles to increase the shine when used on cleaning services, at
this stage we don't see the benefit of having 2 almost identical products. Gardening Add to soil or coco-fibre to make
fertilisers more bioavailable to your plants and sprouts, also
greatly reducing any odours caused from the breakdown of dead and
decaying matter, very important for the indoor gardener. Can also be used
to accelerate the breakdown of compost. When added to the seed
soak, in combination with liquid seaweed, it increases seed germination.(certified
for use in organic farming) Compost Bokashi compost mix:- if you use a Bokashi composting system then you
can save a fortune by making your own compost mix for example, mixing 9ml of
this Em liquid to 1 block of coconut fibre (see related items below) will
give you 8L of Bokashi compost mix, costing around $2 vs over $30 for a 5
L bag. (500ml will make 50 x 8L = 400L at $15Em + 50x$3=$150Coco
Tot=$165/400L=>$2/5L) Pets Put 1 to 2 drops into your pets drinking bowl, this
will ensure the bowl does not become infected with bad bacteria it will also
increase the ratio of good bacteria in their digestive tract. Periodically add
1 to 2 drops to your aquarium fish tank, to again increase the health of the
aquarium. Quantities:- If you want the probiotic bacteria to grow and
multiply then you need to supply them with food so here's the basic formula to
make 500 ml or for that matter a 750 mil spray bottle. - liquid 500 mill of warm water (boil it if you do
not have a good filter) mix in a dessertspoon of blackstrap molasses when it
cools to warm add 30 ml of Probiotic Living liquid, teaspoon of Azomite, 10 ml
of magnesium chloride. If you're going to use it as a cleaning agent for the
single the toilet add 30 ml of organic apple cider vinegar and optionally some
scented oil. With a spray bottle just remember that every time you use it just
screw it open a fraction to release any pressure and then tighten up again. Lawn & Garden- 1:1000 mix with fertiliser. For Sprouts- 9ml
to 1L seaweed mix & Spray bottle. Preparing Coco fibre eg to make Bokashi
compost mix or for sprouts - 3ml
to 1L water i.e. 9ml per block. Cleaning- General
purpose spray bottle 25ml to 500ml water. Clothes wash 15 ml with 50% detergent
or 25ml with no detergent, presoak recommended (I also add 25ml of vinegar). Make your own probiotic mix. Using our yoghurt maker, or
heat pad, you can make a continuous supply of probiotic bacteria (see
related items below). Why would you want to do this, well once you
discover how important they are and how useful they are, then you will want to
be using a lot of them. The other reason is that you might want to make your
own blend of probiotic tailored for your needs e.g. I am currently cycling 3x
500ml bottles of probiotic liquid that I am using to grow my sprouts and
fertilise my plants, so rather than just adding the liquid seaweed and the
Azomite and Dolomite, I am using the organisms to make these 3 nutrient rich
organic substances even more potent and available to the plants. For instance
you could add super foods such as Spirulina, wheatgrass juice, grape
concentrate etc to make a very powerful antioxidant supplement or you could
just add some lemon essence to create an effective household cleaning product
that will smell nice. Probiotic Nutrients for
sprouts/plants Method. Ingredients:- 30ml of Probiotic Living
liquid; 30ml of blackstrap molasses; 50ml of liquid seaweed concentrate; half a
teaspoon of Azomite and Dolomite. Simply add these items
together and blend or shake vigorously, I use a 500 ml bottle, i.e. tighten the
top when shaking and then unscrew slightly (very important otherwise it may
explode if gas cannot escape), do this every day for the 1st 2 weeks and replace
into the yoghurt maker, or onto the heat pad, ready to use after 2 weeks but
just gets better and better the longer it is left up to a couple of months. This allows you to take a
250ml bottle of Probiotic Living and use it to create 4L i.e. 8x 500ml bottles
of EM (Probiotic Effective Microbes) and then start again with a new 250ml
bottle to ensure you're starting from a pristine batch of bacteria. Micro-Organisms Used and their beneficial
characteristics. Bifidobacterium animalis B. animalis is
a probiotic microbe that lives in the large intestine. By attaching to the
intestine wall, they "crowd out" harmful bacteria by not allowing bad
bacteria a place to attach or nutrients to feed on, forcing the invading
bacteria to continue through the digestive system and out of the body. In this
capacity, bifidobacterium animalis aids in the prevention of cancer-(harmful
bacteria can turn nitrates into nitrites, which are known to cause cancer).
Bifidobacterium animalis also produces B-vitamin complexes, which aid in liver
function. Bifidobacterium bifidum B. bifidum is
found in the colon and the vagina. In the intestines, this bacteria controls
the micro-flora balance, builds the immune system and aids in digestion. It is
also found in breast milk and is thought to reduce intestinal inflammation in
infants. Research has also found that B. bifidum may be useful in managing food
allergies.
B. bifidum has been cited in the medical journal Immuno-Pharmacology and
Immuno-Toxicology that their presence in the intestine of infants is an
indication of health. It also has the ability to protect the body against the
devastation of rotavirus diarrhoea and is a supportive therapy for intestinal
infections and intestinal disturbances. B. bifidum has immune strengthening properties as
reported in the American Journal of Clinical Nutrition especially in relation
to colon health and its suppressive effect on tumors. It reports that B.
bifidum is well tolerated without side effects, reducing the inflammatory
response of the colon and stimulating the body's fluid immunity. Biological
& Pharmaceutical Bulletin reported information confirming the anti-ulcer
effects of B. bifidum when administered orally.
Bifidobacterium longum B. longum microbes
are found in the gastrointestinal tract and in the vagina, implants early in
infancy and is found in humans throughout their life cycle. This type of
bacteria works to inhibit the growth of harmful bacteria in the vagina and GI
tract; in the digestive process, it aids in maintaining a healthy tract and
boosts the body's immune system. Research studies have found B. longum can
relieve the symptoms or eliminate different food allergies, the inflammation of
colitis and Crohn's disease and high levels of cholesterol. Probiotics
containing B. longum may be helpful to people with high cholesterol or colon
cancer. B. longum has the unique property of metabolizing
or degrading nitrates by an intracellular enzymatic activity. In journal Cancer
Research it had been reported that dietary intake of B. longum significantly
inhibits the development and growth of colon, liver and breast cancers in
laboratory animal models. Certain strains in animal studies had been documented
as possessing the ability to counteract cancer causing compounds in the colon.
Lactobacillus acidophilus L. acidophilus HA122 is a natural probiotic which
may have multiple health benefits. L. acidophilus, HA122, is believed to help
the body resist the growth of unhealthy bacteria. Overgrowth of unhealthy
bacteria can throw off normal digestive processes and make the body susceptible
to infections.
L. acidophilus populates the small intestines. It enables preconjugation of
bile acids to assist in better digestion of food and nutrients consumed which
leads to production of lactic acid, hydrogen peroxide, and other byproducts
that make the environment hostile for undesired organisms. L. acidophilus also
produces Vitamin B12, lactase, the enzyme that breaks down milk sugar (lactose)
into simple sugars. People who are lactose intolerant do not produce
this enzyme. Other benefits include reduction of blood pressure and
anti-tumour. L. acidophilus is the colonizer, the inhabitant that constitutes
the first line of defence against alien invaders, as well as opportunistic
organisms like yeasts (Candida albicans).
Lactobacillus casei/rhamnosus L. casei/rhamnosus grows naturally in the human
digestive system. The bacteria help the digestive system operate properly,
boost immune function and help prevent the growth of harmful bacteria.
Lactobacillus casei/rhamnosus is found in naturally fermented foods, which have
been used as a folk remedy for centuries.
L. casei/rhamnosus also produces L-lactic acid that helps increase salt
tolerance. It is useful as acid-producing starter cultures for milk
fermentation. It is not only an inhibiting activator in tumour
cells but it also has a beneficial stimulating activity in normal cells. L.
casei/rhamnosus was reported in Microbiology & Immunology to have the most
potent protective activity against the potentially lethal Listeria bacteria
than any other beneficial bacteria. It shows the greatest ability
of all lactobacteria to survive stomach and bile acids next to L.
plantarum. It can withstand 30-40% bile acids and provides over 10 times
the survivability of L acidophilus. Ferments 23 carbohydrates
(over twice as many as DDS-1 and NCFM). Bisphenol A (BPA) is an
increasingly omnipresent petrochemical derivative with endocrine-disrupting
properties (i.e. it messes up your hormones!) and is found in thermal printer
receipts, all world paper currency, plastics, and many other consumer goods.
Sadly, it is not a matter of whether or not you will be exposed, but to what
degree. Enter the probiotics Bifidobacterium breve and Lactobacillus casei. In
rats exposed to BPA in their diet, blood concentrations of BPA dropped
significantly and it was excreted in their faeces 2.4 times more readily than
the non-supplemented control group. The researchers concluded that the
probiotics "…reduced the intestinal absorption by facilitating the
excretion of BPA, and that these probiotics may suppress the adverse effects of
BPA on human health."
Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.
bulgaricus) L. bulgaricus can
be found in yogurt and some soft cheeses, it was first discovered to have
health benefits by Bulgarian biologist Stamen Grigorov in 1905, when he
isolated it from yogurt cultures. Grigov showed that it was beneficial for the
treatment and prevention of a number of diseases such as tuberculosis, ulcers
and fatigue. Today, L. bulgaricus is one of several
common species of bacteria used in the manufacture of yogurt it feeds on milk
and produces lactic acid. The bacteria help to break down the enzyme lactose in
the gut and can aid digestion. It ferments milk to produce acetaldehyde, which
gives yogurt its characteristic aroma. Live culture of Lactobacillus
delbrueckii subspecies bulgaricus is used to produce various types of yogurt,
including regular yogurt, organic yogurt, kefir yogurt, Greek yogurt and
Bulgarian yogurt. This beneficial microorganism helps break down
lactose, promotes the development of other strains of friendly bacteria and
maintains resistance against diseases. It also effectively manages healthy
cholesterol levels and metabolizes lipids. L. bulgaricus inhibits harmful,
pathogenic microorganisms in the gut from multiplying. L. bulgaricus is extremely proteolytic, i.e., it is
able to split proteins for easy digestion and absorption. It is especially
"famous" for alleviating digestive problems (including acid reflux)
and taming a runaway appetite. Lactobacillus fermentum The most common probiotics used to treat yeast
infections are of the Lactobacillus family. L. fermentum is a
well-characterized probiotic strain with efficacy in the prevention and
treatment of urogenital infections in women. It also produces hydrogen peroxide
(H2O2) and inhibited the growth of intestinal and urogenital pathogens. The
probiotics that are used to combat yeast infections have several modes of action.
First, they build a protective layer on the vaginal wall that makes it harder
for pathogenic organisms to attach themselves. Second, they affect the pH
balance of the vaginal canal, keeping it a level that is too low for many other
bacteria to survive in. Finally, probiotics can generate hydrogen peroxide as a
byproduct, which is in itself antimicrobial and toxic to many types of unwanted
bacteria, including yeast. The effects of taking probiotics on yeast
infections are profound. A study published in the journal "Immunology and
Medical Microbiology" in October 2000 tested two strains of Lactobacillus
on 10 women with a history of recurrent yeast infections. They found that all
of the women reported relief of symptoms and did not need to continue their previous
monthly yeast infection therapy regime. The two probiotics used were
Lactobacillus rhamnosus and Lactobacillus fermentum. Lactobacillus plantarum L. plantarum is
found in human saliva and in some cultured vegetables, like sauerkraut and the
Korean staple, kimchi. Nutrition consultant and author Donna Gates maintains
that L. plantarum is one of the most important bacteria in our systems because
it is generally immune to antibiotics. That means that L. plantarum is always
available to maintain a healthy balance in our colon. Other sources of L.
plantarum include aged cheddar or Swiss cheeses and fermented foods, like
pickles and sourdough bread, as long as those foods have not been heat treated
after fermentation
L. plantarum improves mucosal and liver status. It also improves the
immunological status of mucosa and reduces mucosal inflammation and an
excellent alternative to antibiotics. L. plantarum also decreases abdominal
bloating in patients with IBS and can also decrease fibrinogen concentrations in
the blood. Being facultative, it survives aerobic (air) and anaerobic (without
air) conditions. It ferments 25 carbohydrates, survives salt (10% solution),
stomach pH, and bile acids better than any other lactic acid producing
organism, and is capable of producing an antioxidant (catalase type) activity.
L. plantarum ferments grains, grasses and vegetables. In 2009, the Journal
of Agricultural and Food Chemistry revealed that the rather nasty insecticide
chlorpyrifos (CP), which has been linked to neurological effects, developmental
disorders and autoimmune disorders, researchers found the bacteria in kimchi
turned CP into lunch (a source of carbon and phosphorous) and degraded it
rapidly until day 3 (83.3% gone!) and degraded it completely by day 9! The superheroes
in this story were identified as: Lactobacillus brevis, Lactobacillus plantarum
& Lactobacillus sakei. Streptococcus lactis (Lactococcus lactis subsp. Lactis)
Kefir contains a long list of
beneficial bacteria, also called flora that help improve digestion. Some of the
strains found in kefir include Lactococcus lactis subsp. cremoris, Klyveromyces
marxianus var. marxianus and Lactococcus lactis subsp. lactis. L. lactis is one of the most important
micro-organisms involved in the dairy industry. It is a non-pathogenic
bacterium that is critical for manufacturing dairy products like buttermilk,
yogurt and cheese. The cytokine interleukin-10 (IL-10) has shown promise in
clinical trials for treatment of inflammatory bowel disease (IBD). The research with mouse showed that the therapeutic
dose of IL-10 can be reduced by localized delivery of a bacterium to secrete
the cytokine. Intragastric administration of IL-10-secreting Lactococcus lactis
caused a 50% reduction in colitis in mice treated with dextran sulfate sodium
and prevented the onset of colitis in IL-10/ mice. Streptococcus thermophilus S. thermophilus is used, along with Lactobacillus
spp., as a starter culture for the manufacture of several important fermented
dairy foods, including yogurt and Mozzarella cheese. Its role as a probiotic is
useful in alleviating symptoms of lactose intolerance and other
gastrointestinal disorders. It is also good for promoting health in general and
for longevity. The bacteria also appears to reduce the amount of nitrite (a
cancer causing chemical) in the body. Bacillus subtilis Cultures of B. subtilis were used throughout the
1950's as an alternative medicine due to the immuno-stimulatory effects of its
cell matter, which upon digestion has been found to significantly stimulate
broad spectrum immune activity. It was marketed throughout America and Europe from
1946 as an immuno-stimulatory aid in the treatment of gut and urinary tract
diseases such as Rotavirus and Shigella, but declined in popularity after the
introduction of cheap consumer antibiotics despite causing less chance of
allergic reaction and significantly lower toxicity to normal gut flora. According to clinical studies documented in the
medical research report, “Immunostimulation by B. subtilis preparations”, by microbiologist J. Harmann, the cell wall components of ingested B. subtilis
are able to activate nearly all systems of the human immune defence, including
the activation of at least three specific antibodies (IgM, IgG and IgA
secretion) which are highly effective against many of the harmful viruses,
fungi and bacterial pathogens which regularly attempt to invade and infect the
human system. Saccharomyces cerevisiae Saccharomyces cerevisiae is a species of yeast.
It is perhaps the most useful yeast, having been instrumental to winemaking,
baking and brewing since ancient times. It is believed that it was originally
isolated from the skin of grapes (one can see the yeast as a component of the
thin white film on the skins of some dark-colored fruits such as plums. Saccharomyces
cerevisiae is similar to Saccharomyces boulardii (boulardii is very similar to cerevisiae, so it is a
strain of or “variant” of cerevisiae) both lack the ability to penetrate into
tissues like Candida species can, so they are not invasive. Phototropic PNSB Bacteria Rhodopseudomonas palustris &
Rhodopseudomonas sphaeroides Many members of the purple non-sulfur bacteria (aka
PNSB) family -- so named by researchers in the 1930s because they realized that
these photosynthetic (aka phototrophic) bacteria, unlike many of their
well-studied close relatives which were also purple in color and also
photosynthetic, were not dependent upon sulfur compounds as a foodstuff in
nature -- and particularly some species of Rhodobacter, Rhodopseudomonas and
Rhodospirillum, exhibit very strong Syntropic (allowing
groups of micro-organisms to work together for the benefit of the host
organism) effects and very strong Antioxidative) – SAM Microbes
effects. In general, for most applications, and in most
settings, many varieties of PNSB tend to exhibit far stronger SAM effects than
do most varieties of Bacillus subtilis, which is the only other well-known SAM
microbe which commonly even comes close to being a contender in this arena. The purple photosynthetic microbes have powerful
detoxifying, anti-oxidative and anti-entropic properties. These properties have
the ability to reduce levels of certain toxins, toxic gases, odours and can
help to re-establish a wide range of effective and beneficial microorganisms*
in an otherwise polluted or unbalanced environment. Rhodopseudomonas palustris Rhodopseudomonas palustris is acknowledged by microbiologists to be one
of the most metabolically versatile bacteria ever described. Not only can it
convert carbon molecules into cell material but nitrogen gas into ammonia, and
it can produce hydrogen gas. It grows both in the absence and presence of
oxygen. In the absence of oxygen, it prefers to generate all its energy from
light by photosynthesis. R. palustris also can increase biomass by
degrading organic compounds including such toxic compounds as 3chlorobenzoateto
cellular building blocks. When oxygen is present, R. palustris generates energy
by degrading a variety of carbon containing compounds (including sugars, lignin
monomers, polymers and methanol) and by carrying out respiration. Rhodopseudomonas sphaeroides
Studies have shown that is R. sphaeroides is highly capable of hydrogen
production while feeding on organic acids, consuming 98% to 99% of the organic
acids during hydrogen production.[6] Organic acids may be sourced sustainably
from the dark fermentation of waste feedstock. The survival advantage of such consortia over
single-species cultures is simply that the consortia are far more robust, more
hardy and can adapt to a far wider range of environments and conditions than
can any single species, and yet, due to the dominant or entraining nature of
the PNSB and the Bacillus subtilis (if included), such consortia will continue
to exhibit significant SAM properties over a very wide range of environmental
conditions. Trace elements and nitrogen fixing bacteria. Contains:- Organic
micro-organisms mixed with Molasses, Sea Salt, Azomite rock powder &
Molybdenum. The molasses is food for the microorganisms to keep them alive in
the bottle, the Azomite mineral powder and Molybdenum, are trace elements
necessary for the organisms to begin to perform their functions, just in case
the soil or medium you are adding it to is deficient in these trace elements. There are several soils on the planet that have
remained immensely productive for thousands of years, without a single application
of nitrogen (N). How did these soils manage to consistently produce more
biomass per hectare than the most intensively fertilised soils, without a whiff
of urea? Nitrogen- fixation is the answer. Soil bacteria, when provided with
the right conditions, can convert atmospheric nitrogen into plant-available
ammonium nitrogen. The planet’s most bountiful soils had optimum access to the
5000 truckloads of free nitrogen gas that hovers above every hectare. There is
a recipe required to tap into this “free gift” and the ingredients were all
present in these very productive soils. We have been conditioned to think that the majority
of N used to produce a crop comes from a bag, but this is simply not the case.
It comes from soil biology, through the recycling of protein from the residues
of the previous crop and from nitrogen-fixing bacteria. How does
the biological farmer ensure that he gets the maximum delivery of free nitrogen
from the atmosphere? Well, there are five ingredients in the recipe
including; a good calcium to magnesium ratio (to deliver oxygen to the nitrogen
fixers), a supply of soluble phosphate (to fire the enzymatic reaction
required), cobalt (a trace element which is like mother’s milk to
nitrogen-fixers) and the two micronutrients needed to make the nitrogenase
enzyme that facilitates nitrogen fixation. These two minerals are iron and
molybdenum. Iron is the most abundant mineral in the universe, so it is not
usually a limiting factor. However, molybdenum is missing in most of our soils. Comes with an optional pipette measure,
to make it easy to measure out the probiotic liquid. Optional Sauce Cap select this
option if you would like us to replace the standard cap with a witches hat type
sauce cap of, for no drip quick pouring, if you really do not need them i.e.
you have one from a previous order please do not select yes. One per order
unless you request more via email.
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