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- #61
cbdhemp808
Well-Known Member
We're talking about many things, yeah?We're talking about two different things.
You make a good point – Lactobacillus will probably be dominant, because they can convert lactose to lactic acid. There are several Lactobacillus species. I'm not aware of any other bacteria that can convert lactose to lactic acid – i.e. multiply in the presence of lactose.I'm not doubting that they can convert whatever sugar or care what they eat. You are assuming you already have them. I'm asking how do you isolate them.
To make it, first you trap a wide variety of microbes from the air that are everywhere, always. The lactobacillus will be among the microbes you trap.
By then submerging the lot in milk, the lactobacillus quickly become the dominant species and outcompete and consume the others. So you're left with a very pure extract containing almost exclusively that one species.
Will that process work the same on plant based "milks"? That's what I don't know and why I say you can't just assume you have lactobacillus only or even primarily if you use some other base.
Your output could still work great, but you substituted the main ingredient for something unrelated, and therefore YMMV.
If we are talking about LAB serum used in a foliar spray, to introduce beneficial bacteria to the leaf surface, and possibly also an acidic environment (because the serum has a lot of lactic acid in it, pH 2.4), the question then becomes, are we looking specifically to introduce Lactobacillus to the leaf surface? Why?
If we can make yogurt using Lactobacillus and coconut milk, will other bacteria also develop in that yogurt? Will they also be beneficial? Certainly there are no harmful bacteria in coconut milk yogurt.
A deeper question - Let's say we introduce relatively pure Lactobacillus culture to the leaf surface. What are they going to feed on? They need sugar. Perhaps by introducing a non-lactose specific soup of bacteria, we'll have a better chance of the leaf surface being colonized by beneficial bacteria.