Fish, Algae, Water, Soil
To 'breed' the good fish, u have to 'breed' the good Algae!
To 'breed' the good Algae, u have to 'breed' the good water!
To 'breed' the good water, u have to 'breed' the good soil!
Last week, i received the phone call from my customer: "Ken, this year, finally i do not loss money!!" Meaning that he had make a big money from his shrimp farming project!
Congratulation, my frenz!! Haha, you should treat me a meal some day.
For this customer's example:
His ponds have produced around
6480kg weight of shrimp ,assuming the conversion ratio of 1:1, meaning he had put in 6480 kg feed food
Shrimp water content is around 70% (dry weight is 30%).
Conservative estimation: His pool has accumulated a total of 4500 kilograms of excrement, feces residue.
To assume biological digestibility efficiency = 50% ,
The total accumulation of the organic matters, feces residue will achieve a total weight of 4500/2 = 2250kg.
This just once farmed conservative estimation.
How does this particular pond going to digest this accumulated amount of 2250kg organic residue?
This residue will be putrefied by bad microbes and turn out become odor if not treated in proper way.
This poisonous leftover eventually act as disease causing substance
What about next time? Next Year if restart the farming?
Is it enough to just sun dry, apply lime to eliminate the bad microbes eliminated the odor smell?
All farmers are all aware of quality of pool water are highly dependent on the soil quality of pond.
According to this friend's practice, the steps are quite practical and effective.
1. Dry the soil under hot sun (Sterilization)
2. Dig and mix around 20 cm, dry again under sun. (sterilization, oxidation)
3. Sprinkle the lime on the soil (improved soil PH).
4. Apply bleaching agent 10PPM.
5. Apply Kucha meal. (Probably killed off all microbes )
6. 7 days after inserted the pond water, apply good probiotic in the water. ( to become dominant microbes in the pond and further digest the residue)
Noted, a total of 4 times killing the microbes ( good and bad microbes), the way is effective, just that it need time. There is better ways indeed:)
( Various colorful, unseen little microbes that i isolated, sub cultured and enriched from nature, BMM, and microbes-product) Hi, Dear friends, welcome to this blog. This site is a knowledge exchange platform to tell u all about the microbes and their application in our life – household, environment, food fermentation, agriculture, aquaculture, animal's and pets' health. Hope to be your frenz:) My facebook website http://www.facebook.com/ken.microbes
Wednesday 24 October 2012
Tuesday 23 October 2012
Why my Phototropic bacteria was not effective?
"Why my Phototropic bacteria was not effective?"
"Aren't The product leaflet, experts saying phototropic bacteria (Purple Non Sulfur Bacteria -PNSB) is very good and fast acting for aquaculture, i have been applying for few times, but why the water turbidity still remained unchanged?"
This is the questions of one of my old-aged customer - Uncle Kong, a shrimp farmer. I can understand his feeling of desiring a successful farming.. Do not worry uncle, i will explain the answer in detailed way.
First of all.
Because it is not the elixir.
Because it needs to adapt to the environment.
Perhaps, you did not 'train' it before you throwing into pond?
You do not really master it's ability?
Because the pond's starved predators waiting to eat it ...
Because of the environment has been seriously occupied by others unwanted microbes ...
Myth 1
Photosynthetic bacteria are omnipotent, not only able to sanitize water, making green algae beautiful, fish will not get sick, the bottom will not form sediment, also do not have to change the pond water ...
Fact 1
Photosynthetic bacteria is not a magic pill! It's not for emergency use only, they have to be applied frequently on schedule.
Try to imagine how much shrimp food you throw in the pond a day? Compared to the amount of PNSB that you apply- perhaps uncle only apply once twice in a month?Photosynthetic bacteria have to be started to apply at the very begining of algae culturing time ( before seeding baby shrimp). This will ensure photosynthetic bacteria become the dominant bacteria along the time. However, when the pond water turn to higher blackish turbidity, it is already too late to use PNSB to 'save' the pond.
In Our Country Malayia, most of the shrimp breeding pool can be regarded as a closed ecological breeding system, where there is not much new source water exchange frequently. Therefore, we still need proper water exchange when there is too much of the organic matter and nutrient source residue, exceeding the digestibility capacity of aqua-beneficial microbes.
Do you know Photosynthetic bacteria will take how long to win against it's competitor (bad microbes), to become the dominant microbes, when they put together in a 'territory region'?
We have conducted some in-vitro laboratory samples experiment, they take an average of 7 days to become the dominant bacteria.. Remember, this is only happen in optimized breeding culture.
But when they entering the breeding pool, the PNSB will find it harder!!
Myth 2
Some microbes company: Our photosynthetic bacteria can work immediately just after you apply, within few hours you can see the water improve.
Fact 2
Every single organisms need to adapt themselves to a new environment.
Before you apply to pond, the photosynthetic bacteria has been adapted to the nutritional source in the 'selected' medium, at the time when you add it to a completely different source of nutrition environment (breeding pond), photosynthetic bacteria need some time to adapt. fastest is 12 hours, and slowest can be up to 3 days .
Myth 3
photosynthetic bacteria have powerful digestibility of organics matters, including bait, excrement, unwanted- algae
Fact 3
PNSB has relatively poor digestibility of solid organic matters. They can absorb water soluble in-organic source - carbon and nitrogen, hydrogen sulfide, ammonia, resulted from organic material decomposition of other bacteria (Chemo-heterotropic bacteria)\
When the in-organic carbon, nitrogen are accumulated too much, will also cause too much undesirable growth of algae such as dinoflagellates, Euglena. In this case, photosynthetic bacteria can block or delay the process, but too much application of PNSB relatively will also affect the positivre algae growth.Photosynthetic bacteria should be positioned correctly to absorb water ammonia, hydrogen sulfide and algae control.
Myth 4:
photosynthetic bacteria are bacterial nutritious, high in protein, carotene, vitamin ... more than 20 kinds of nutrition the,best fish bait, bla bla bla... ...
Fact4:
Indeed, Photosynthetic bacteria is very nutritious, is an excellent food for protozoa ( Protozoa is an execellant food for baby shrimp/fish) , unless you add in an relatively high, concentrated quantity in fish/shrimp feed, or else the little amount cannot be served as food, but just as food-additive.
Myth 5
Photosynthetic bacteria can evenly dispersed in the water to help improve water quality.
Fact 5
The photosynthetic bacteria do temporarily disperse in the water to help improve water quality, but it prefers to form anaerobic biofilm growth attached to the the pond's bottom underlying solids, etc sand,
but when the underlying soil full of other putrefying microbes (bad microbes due to excess food feeding), PNSB will find it very hard to attach,
Now this is the time, the zeolite powder will help out, support the photosynthetic bacteria as their refuge/house.
"Aren't The product leaflet, experts saying phototropic bacteria (Purple Non Sulfur Bacteria -PNSB) is very good and fast acting for aquaculture, i have been applying for few times, but why the water turbidity still remained unchanged?"
This is the questions of one of my old-aged customer - Uncle Kong, a shrimp farmer. I can understand his feeling of desiring a successful farming.. Do not worry uncle, i will explain the answer in detailed way.
First of all.
Because it is not the elixir.
Because it needs to adapt to the environment.
Perhaps, you did not 'train' it before you throwing into pond?
You do not really master it's ability?
Because the pond's starved predators waiting to eat it ...
Because of the environment has been seriously occupied by others unwanted microbes ...
Myth 1
Photosynthetic bacteria are omnipotent, not only able to sanitize water, making green algae beautiful, fish will not get sick, the bottom will not form sediment, also do not have to change the pond water ...
Fact 1
Photosynthetic bacteria is not a magic pill! It's not for emergency use only, they have to be applied frequently on schedule.
Try to imagine how much shrimp food you throw in the pond a day? Compared to the amount of PNSB that you apply- perhaps uncle only apply once twice in a month?Photosynthetic bacteria have to be started to apply at the very begining of algae culturing time ( before seeding baby shrimp). This will ensure photosynthetic bacteria become the dominant bacteria along the time. However, when the pond water turn to higher blackish turbidity, it is already too late to use PNSB to 'save' the pond.
In Our Country Malayia, most of the shrimp breeding pool can be regarded as a closed ecological breeding system, where there is not much new source water exchange frequently. Therefore, we still need proper water exchange when there is too much of the organic matter and nutrient source residue, exceeding the digestibility capacity of aqua-beneficial microbes.
Do you know Photosynthetic bacteria will take how long to win against it's competitor (bad microbes), to become the dominant microbes, when they put together in a 'territory region'?
We have conducted some in-vitro laboratory samples experiment, they take an average of 7 days to become the dominant bacteria.. Remember, this is only happen in optimized breeding culture.
But when they entering the breeding pool, the PNSB will find it harder!!
Myth 2
Some microbes company: Our photosynthetic bacteria can work immediately just after you apply, within few hours you can see the water improve.
Fact 2
Every single organisms need to adapt themselves to a new environment.
Before you apply to pond, the photosynthetic bacteria has been adapted to the nutritional source in the 'selected' medium, at the time when you add it to a completely different source of nutrition environment (breeding pond), photosynthetic bacteria need some time to adapt. fastest is 12 hours, and slowest can be up to 3 days .
Myth 3
photosynthetic bacteria have powerful digestibility of organics matters, including bait, excrement, unwanted- algae
Fact 3
PNSB has relatively poor digestibility of solid organic matters. They can absorb water soluble in-organic source - carbon and nitrogen, hydrogen sulfide, ammonia, resulted from organic material decomposition of other bacteria (Chemo-heterotropic bacteria)\
When the in-organic carbon, nitrogen are accumulated too much, will also cause too much undesirable growth of algae such as dinoflagellates, Euglena. In this case, photosynthetic bacteria can block or delay the process, but too much application of PNSB relatively will also affect the positivre algae growth.Photosynthetic bacteria should be positioned correctly to absorb water ammonia, hydrogen sulfide and algae control.
Myth 4:
photosynthetic bacteria are bacterial nutritious, high in protein, carotene, vitamin ... more than 20 kinds of nutrition the,best fish bait, bla bla bla... ...
Fact4:
Indeed, Photosynthetic bacteria is very nutritious, is an excellent food for protozoa ( Protozoa is an execellant food for baby shrimp/fish) , unless you add in an relatively high, concentrated quantity in fish/shrimp feed, or else the little amount cannot be served as food, but just as food-additive.
Myth 5
Photosynthetic bacteria can evenly dispersed in the water to help improve water quality.
Fact 5
The photosynthetic bacteria do temporarily disperse in the water to help improve water quality, but it prefers to form anaerobic biofilm growth attached to the the pond's bottom underlying solids, etc sand,
but when the underlying soil full of other putrefying microbes (bad microbes due to excess food feeding), PNSB will find it very hard to attach,
Now this is the time, the zeolite powder will help out, support the photosynthetic bacteria as their refuge/house.
Monday 22 October 2012
A very important concept for livestock, animal Farmer
Mohd Zulfadzly(Pengurus ZA Rabbit Farm ) :
1) Sekiranya pemberian yang berlebihan (BMM) kepada arnab adalah terdapat sebarang masalah?
( Is it ok if i give excessive BMM to my rabbit?)
2) Saya sudah memberikan kepada arnab saya. Namun, saya kurang pasti keberkesanannya.
Tetapi saya guna pada pokok, ya Nampak perubahan. Pokok cepat membesar dan Nampak segar…
( i do not confirm with the result after feeding my rabbit with BMM, but then my plants looked great and fast growing after feeding with BMM...)
3) Tapi, saya belum mencuba untuk pembuatan baja. Kerana saya kurang pasti bagaimana untuk membuat baja tersebut.
Saya harap dapat maklum balas dari Mr. Ken. Thank you.
( i am sure how to use BMM to make compost, hope that i can get some info from Mr. Ken)
Mr Microbes(Ken) :
1)Tiada masalah, i recommend BMM-fermented silaj/feed meal( 5-30% of total feeding volume, should not be more than ), instead of just putting BMM inside the drink or food.
2) Ok, generally for feed pretreatment ( nutrition enrichment of feed meal), there are 2 types of fermentation.
a)Anaerobic fermentation and b)aerobic fermentation.
Anaerobic fermentation means using the anaerobic microbes to ferment without utilizing oxygen ( which is well-known as bokashi/ or silaj), while aerobic fermentation is to use aerobic microbes to ferment.
In my personal opinion, for small to middle scale farmers , anaerobic fermentation is always the best choice, aerobic fermentation is not really recommended.
Some other manufacturers claimed their aerobic-fermented feed meal, only have to add in only between 1-5% of the total volume, but the price is very expensive, for example, some imported fermented meal cost about RM5000-6000/1tones.
Aerobic fermentation of feed meal is to use Bacillus subtilis natto (aerobic) to the ferment, the disadvantages will be more dominant.
Actually aerobic fermentation of feed meal is less common in Malaysia. I just want to give you some ideas on the pictures of aerobic fermentation. The process is as follows:
1) The first thin layer of feed meal ( soy meal, corn meal, bran..) is inoculated with Bacillus natto and other aerobic fermentation bacteria more than a day, aerobic fermentation just for the purpose of producing large amounts of Enzyme (proteases, amylase) (of course, also have some valuable nattokinase), then proceed to anaerobic treatment where
2) The collected fermented material is compacted in the container, where the proteolytic protease will help to digest the the large molecule protein into active peptides/amino acid. One of the advantage of this process is large amount of protease are produced, which is somewhat similar to the ancient China's soy sauce production process:
First is to cultivate cooked soy bean with Aspergillus oryzae, next to generate Aspergillus-produced proteases mixtures, and compacted in a container in order to convert the soy protein into taste compounds of amino acid, soy sauce is the final the product. However, fermentation and enzymatic process take a very long period.
Disadvantages of Aerobic fermentation
1) Aerobic fermentation process is pretty difficult, it need to be done in professional and technically way, local farmers without certain equipment and knowledge can not always ensure zero contamination and odor production of feed meal. Besides, Aerobic fermentation will consume large amounts of energy store in feed meal. Theoretically, as long as the fermentation continue carry on, digestion will continue as well, eventually will consume all the calorie stored in the meal. Food energy content is very important in animal breeding. So, this also tell us why aerobic fermentation of soybean meal can only be used as feed additives, can not be used as a normal amount of feed meal, because the cost is too high.
For example, 100kg of raw meal after fermented will only left around 80 kg, while the the anaerobic fermentation general loss does not exceed 5%.
The main objective of Aerobic fermentation is to decomposition protein to small peptide. In fact, later on the process have to go through anaerobic treatment. Aerobic fermentation process by Bacillus Subtilis natto produces a large number of proteases, where this protease exert it's proteolytic effect, producing small peptides, but in fact the Commercialized Enzyme protease product has been very popular in market, why don't directly use the protease to decomposition of soybean meal?
So personally believe that aerobic fermentation of feed meal is superfluous.
2)Aerobic fermentation do not enhance the growing lactic acid bacteria. Organic acid like prop-anionic acid and lactic acid are very important to enhance animal growth.
Actually,aerobic feed meal fermentation also getting less popular. Farmer can buy protease produced by modern technology plus lactic acid bacteria and yeast fermentation, the effect is better.
The advantages of anaerobic fermentation
1)The anaerobic fermentation of the advantages are: Less material, vitamin loss, less energy loss, sufficiently small peptide production, but also both Lactobacillus function, the same time, produces a large number of lactic acid. More importantly, at the same time, the low cost production of anaerobic fermentation are affordable for any farmers.
2)Although anaerobic fermentation of feed meal produce less peptide less the aerobic fermentation, but we can compensate by adding a large amount (usage can reach 10% to 30%) to cover the animal's requirement of peptide. although the yield is less, but it is sufficient, Compared to the cost of production, anaerobic fermentation is always cost effective.
From my point of view, the use of anaerobic fermentation (Feed meal 10-30%), compared to the aerobic fermentation feed meal (1-5%) the nutrition benefit of anaerobic fermentation is far more than the aerobic fermentation. The biological function of the anaerobic fermentation feed meal after being consumed is also greater.
In addition to the features of a small peptide, also both lactic acid bacteria function, lactic acid and other organic acids, rich in vitamin even higher digestible energy than unprocessed raw materials ( aerobic fermentation process consumes more than half of digestible energy)
With lactic acid bacteria and yeast fermentation ( using BMM), the effect will be superb.
Overally, the final effect of the use of anaerobic fermentation of feedmeal meal 10-30%, compared to the aerobic fermentation of feed meal of 1-5%, the anaerobic fermentation outcome are far more beneficial than the aerobic fermentation.Anaerobic fermentation rich in various organic acids, vitamin, higher digestibility energy
3) please refer to the leaflet and guildeline of BMM
1) Sekiranya pemberian yang berlebihan (BMM) kepada arnab adalah terdapat sebarang masalah?
( Is it ok if i give excessive BMM to my rabbit?)
2) Saya sudah memberikan kepada arnab saya. Namun, saya kurang pasti keberkesanannya.
Tetapi saya guna pada pokok, ya Nampak perubahan. Pokok cepat membesar dan Nampak segar…
( i do not confirm with the result after feeding my rabbit with BMM, but then my plants looked great and fast growing after feeding with BMM...)
3) Tapi, saya belum mencuba untuk pembuatan baja. Kerana saya kurang pasti bagaimana untuk membuat baja tersebut.
Saya harap dapat maklum balas dari Mr. Ken. Thank you.
( i am sure how to use BMM to make compost, hope that i can get some info from Mr. Ken)
Mr Microbes(Ken) :
1)Tiada masalah, i recommend BMM-fermented silaj/feed meal( 5-30% of total feeding volume, should not be more than ), instead of just putting BMM inside the drink or food.
2) Ok, generally for feed pretreatment ( nutrition enrichment of feed meal), there are 2 types of fermentation.
a)Anaerobic fermentation and b)aerobic fermentation.
Anaerobic fermentation means using the anaerobic microbes to ferment without utilizing oxygen ( which is well-known as bokashi/ or silaj), while aerobic fermentation is to use aerobic microbes to ferment.
In my personal opinion, for small to middle scale farmers , anaerobic fermentation is always the best choice, aerobic fermentation is not really recommended.
Some other manufacturers claimed their aerobic-fermented feed meal, only have to add in only between 1-5% of the total volume, but the price is very expensive, for example, some imported fermented meal cost about RM5000-6000/1tones.
Aerobic fermentation of feed meal is to use Bacillus subtilis natto (aerobic) to the ferment, the disadvantages will be more dominant.
Actually aerobic fermentation of feed meal is less common in Malaysia. I just want to give you some ideas on the pictures of aerobic fermentation. The process is as follows:
1) The first thin layer of feed meal ( soy meal, corn meal, bran..) is inoculated with Bacillus natto and other aerobic fermentation bacteria more than a day, aerobic fermentation just for the purpose of producing large amounts of Enzyme (proteases, amylase) (of course, also have some valuable nattokinase), then proceed to anaerobic treatment where
2) The collected fermented material is compacted in the container, where the proteolytic protease will help to digest the the large molecule protein into active peptides/amino acid. One of the advantage of this process is large amount of protease are produced, which is somewhat similar to the ancient China's soy sauce production process:
First is to cultivate cooked soy bean with Aspergillus oryzae, next to generate Aspergillus-produced proteases mixtures, and compacted in a container in order to convert the soy protein into taste compounds of amino acid, soy sauce is the final the product. However, fermentation and enzymatic process take a very long period.
Disadvantages of Aerobic fermentation
1) Aerobic fermentation process is pretty difficult, it need to be done in professional and technically way, local farmers without certain equipment and knowledge can not always ensure zero contamination and odor production of feed meal. Besides, Aerobic fermentation will consume large amounts of energy store in feed meal. Theoretically, as long as the fermentation continue carry on, digestion will continue as well, eventually will consume all the calorie stored in the meal. Food energy content is very important in animal breeding. So, this also tell us why aerobic fermentation of soybean meal can only be used as feed additives, can not be used as a normal amount of feed meal, because the cost is too high.
For example, 100kg of raw meal after fermented will only left around 80 kg, while the the anaerobic fermentation general loss does not exceed 5%.
The main objective of Aerobic fermentation is to decomposition protein to small peptide. In fact, later on the process have to go through anaerobic treatment. Aerobic fermentation process by Bacillus Subtilis natto produces a large number of proteases, where this protease exert it's proteolytic effect, producing small peptides, but in fact the Commercialized Enzyme protease product has been very popular in market, why don't directly use the protease to decomposition of soybean meal?
So personally believe that aerobic fermentation of feed meal is superfluous.
2)Aerobic fermentation do not enhance the growing lactic acid bacteria. Organic acid like prop-anionic acid and lactic acid are very important to enhance animal growth.
Actually,aerobic feed meal fermentation also getting less popular. Farmer can buy protease produced by modern technology plus lactic acid bacteria and yeast fermentation, the effect is better.
The advantages of anaerobic fermentation
1)The anaerobic fermentation of the advantages are: Less material, vitamin loss, less energy loss, sufficiently small peptide production, but also both Lactobacillus function, the same time, produces a large number of lactic acid. More importantly, at the same time, the low cost production of anaerobic fermentation are affordable for any farmers.
2)Although anaerobic fermentation of feed meal produce less peptide less the aerobic fermentation, but we can compensate by adding a large amount (usage can reach 10% to 30%) to cover the animal's requirement of peptide. although the yield is less, but it is sufficient, Compared to the cost of production, anaerobic fermentation is always cost effective.
From my point of view, the use of anaerobic fermentation (Feed meal 10-30%), compared to the aerobic fermentation feed meal (1-5%) the nutrition benefit of anaerobic fermentation is far more than the aerobic fermentation. The biological function of the anaerobic fermentation feed meal after being consumed is also greater.
In addition to the features of a small peptide, also both lactic acid bacteria function, lactic acid and other organic acids, rich in vitamin even higher digestible energy than unprocessed raw materials ( aerobic fermentation process consumes more than half of digestible energy)
With lactic acid bacteria and yeast fermentation ( using BMM), the effect will be superb.
Overally, the final effect of the use of anaerobic fermentation of feedmeal meal 10-30%, compared to the aerobic fermentation of feed meal of 1-5%, the anaerobic fermentation outcome are far more beneficial than the aerobic fermentation.Anaerobic fermentation rich in various organic acids, vitamin, higher digestibility energy
3) please refer to the leaflet and guildeline of BMM
Saturday 20 October 2012
What is Effective Microbes (EM)
Effective Microbes (EM)
The photosynthetic bacteria are also known as photoautotrophs, The favorite species seems to be PNSB (Purple Non Sulfur Bacteria), Rhodopseudomonas and various Rhodobactor species. PNSB are the key leader for the EM family, Useful substances developed by these microbes include amino acids, nucleic acids, bioactive substances and sugars, all of which promote the ‘food’ for other microbes growth and development. They are called photoautotroph because they able to generate food not only for themselves but for others, by using sunlight as energy. What a generous species.
Lactic acid bacteria, the species of interest would be Lactobacillus casei, and Lactobacillus Acidophillus produce lactic acid from glucose made by photosynthetic bacteria and yeast. Therefore, some foods and drinks such as yogurt, vitagen, Kimchi, have been made with lactic acid bacteria for decades. These lactic acid bacteria are able to produce lactic acid, bacteriocin which were strong antibacterial compound, can suppress harmful micro organisms and enhances decomposition of organic matter.
Yeasts, the species of interest – Saccharomyces cerevisiae perhaps is the most useful yeast, having been instrumental to winemaking, baking and brewing since ancient times. It synthesizes antimicrobial and other useful substances required for plant growth from amino acids and sugars secreted by photosynthetic bacteria, organic matter and plant roots. The bioactive substances such as hormones and enzymes produced by yeasts promote active cell and root division. These secretions are also useful substrates for effective microbes such as lactic acid bacteria and actinomycetes.
Nowadays, there are now many manufacturers of EM like inoculants. Some of the best available have the proper balance of LAS, PNSB and yeast for the region they are prepared in.
Originally, EM was developed for use in agriculture (crop farming) as an alternative to agricultural chemicals such as pesticides and fertilizers. EM however is not a conventional fertilizer and unlike the purpose of fertilizers, the purpose of EM is to increase the number of beneficial micro organisms in the soil. This improves the soil’s microbial health and promotes a healthy environment for plants. It can also be used as a processing tool to manufacture organic fertilizers. There are billions of microbes in a handful of soil. 90% of these microbes are neutral; they don’t affect the soil toward disease or health when left on their own.
However, according to Dr. Higa, in abused or diseased-chemical based soils, 5 to 10% of the overall colony is pathogenic made up of disease causing organisms. They steer the neutral microbes and create low productivity. Some soils are so bad that less than 1% of the organisms are beneficial. The dominant pathogens lead the neutrals into rot, decay and disease with great inefficiency. All we have to do to turn the tables isout number the bad guys with the good guys.
Beneficial and effective microorganisms will take over the helm and direct the neutrals into a balanced productive state. We don’t need to disinfect, rather we co-infect. Overwhelm the bad guys through foliar sprays, soil drenchesand compost treatments. In livestock housing we spraythe bedding,cement and walls. The EM will work to biologically exclude the pathogens as well as minimize methane gasses and ammonia.
The alternative high protein source!!
Today I just want to share another one of my interested topic – Single Cell Protein
First of all, do you know that there are 7 million hectares of land in Malaysia are utilized for major crops such as oil palm, rubber, paddy, pineapple, coconut, cocoa. I always said to myself, Malaysia is one of the best and blessed countries of the world. Agricultural biomass contribute up to 16% of total energy consumption. With the sufficient petroleum supply, there are only 25% of total biomass is fully utilized for energy consumption, the rest are just left as waste!!
Single Cell Protein (SCP) is a biological term referring microbial biomass products which were produced by fermentation. SCP production becomes a promising way to solve the problem of worldwide protein shortage. SCP is not pure protein, but refers to the whole cells of bacteria, yeasts, filamentous fungi, or algae. SCP also contains carbohydrates, lipids, nucleic acids, mineral salts and vitamins.
The impressive way is that the method evolved as bioconversion processes which turned low value by-products (some even free of charge), wastes such as wheat bran, cellulose, soy meal, fruits peel into products with added nutritional and market value.
Let us check out some historical background of SCP.
1) In olden days, the filamentous alga Spirulina was harvested in the lake Chad of Africa was consumed as food.
2) During 1st world war Germans used Candida utilis in soups and sausages. It was extensively used during second world war. It was produced in industrial scale in 1967
So, what are the advantages of SCP?
1) First of all, it’s a promising industry, because the raw materials are free, at least can buy at a very cheap price, but the product to sell are relatively expensive. Not only that. It helps to reduce the environmental pollution and promote recycling.
2) It has high protein and low fat content. SCP organisms grow faster and produce large quantities of SCP from relatively small area of land and time. The scientist can alter the component of amino acids from SCP by genetic engineering.
First of all, do you know that there are 7 million hectares of land in Malaysia are utilized for major crops such as oil palm, rubber, paddy, pineapple, coconut, cocoa. I always said to myself, Malaysia is one of the best and blessed countries of the world. Agricultural biomass contribute up to 16% of total energy consumption. With the sufficient petroleum supply, there are only 25% of total biomass is fully utilized for energy consumption, the rest are just left as waste!!
Single Cell Protein (SCP) is a biological term referring microbial biomass products which were produced by fermentation. SCP production becomes a promising way to solve the problem of worldwide protein shortage. SCP is not pure protein, but refers to the whole cells of bacteria, yeasts, filamentous fungi, or algae. SCP also contains carbohydrates, lipids, nucleic acids, mineral salts and vitamins.
The impressive way is that the method evolved as bioconversion processes which turned low value by-products (some even free of charge), wastes such as wheat bran, cellulose, soy meal, fruits peel into products with added nutritional and market value.
Let us check out some historical background of SCP.
1) In olden days, the filamentous alga Spirulina was harvested in the lake Chad of Africa was consumed as food.
2) During 1st world war Germans used Candida utilis in soups and sausages. It was extensively used during second world war. It was produced in industrial scale in 1967
So, what are the advantages of SCP?
1) First of all, it’s a promising industry, because the raw materials are free, at least can buy at a very cheap price, but the product to sell are relatively expensive. Not only that. It helps to reduce the environmental pollution and promote recycling.
2) It has high protein and low fat content. SCP organisms grow faster and produce large quantities of SCP from relatively small area of land and time. The scientist can alter the component of amino acids from SCP by genetic engineering.
Revolution of microbes in Aquaculture.
Today in Malaysia, aquaculture is the fastest growing food-producing sector, has grown tremendously during the last 10 years
Pond Fish species like Ikan Keli, Ikan talapia, ikan lamban has become increasingly popular and being commercialized widely by local farmers.
To meet the need of increasing consumer population, aquaculture is expanding into new directions, intensifying and diversifying. With the increasing intensification and commercialization of aquaculture production, disease problems inevitably emerged. Disease is now a primary constraint to the culture of many aquatic species, impeding both economic and social development in many countries Infectious disease may emerge within a country in a number of ways.
For decades, antibiotics routinely used for treatment of human infections were also used for aquatic animals, for therapy, prophylactic reasons or growth promotion. However, the adverse effects associated with the use of antibiotics in aquaculture are notorious. With that, People begin to realize the importance of ‘PROBIOTIC’ instead of ‘ANTIBIOTIC’
In the field of aquaculture, Verschuere et al. (2000) extended the concept of probiotic as “ a live microbial adjunct which has a beneficial effect on the host by
1) Modifying the host-associated or ambient microbial community,
2) By ensuring improved use of the feed or enhancing its nutritional value,
3) By enhancing the host response towards disease, or by improving the quality of its ambient environment”.
The broad definition of probiotics in the field of aquaculture was also concerned with “organic wastes” and “pollutants”, as a result of incorporation of “bioremediation” and “biocontrol” when dealing with environmental problems.
Revolution of aquaculture bacteria
Aquarium/aquaculture industry has been using various types of microbes for few decades. People use it for water sanctification, pathogen killer, probiotic, food supplement, and ammonia remover. However, do u know the historical time line of these microbes in our aquaculture?
In fact, They are our best soldier in helping us to fight against the bad microbes, providing us a clean and fresh aquatic environment, and making our fish healthy. I would like to acknowledge these tiny microbes by coming out some facts in their contribution to our aquaculture industries. Today, let us look at the history of these aquatic microbes soldier.
The first generation of nitrifying bacteria: mainly Nitrosomonas and Nitrobacter. ( As what we discussed previously) This autotrophic bacteria, having prolonged growth cycle, the average generation time (ie the time required for bacterial growth generation) in more than 10 hours. The bacteria generally sold in liquid form, having bad smell. Currently on the market is not that popular.
The second generation in fact is photosynthetic bacteria (Purple Non Sulfur Bacteria) which to reduce ammonia nitrogen and hydrogen sulfide which cause toxicity to fish. The product sold in Liquid form and powder form, also presents with odor smell.
The third generation is Bacillus species ( mainly Bacillus Subtilis and Bacillus licheniformis) which perform multi functions as anti-pathogenic agent, probiotic as well as water purifier. This product sold as powder form as bacteria dormant spore. It has to be reactive with nutrient at least 4 hours before starting to use. Less smell and contaminating compare to 1st and 2nd generation.
The fouth generations is the combination of multi-species microbes mainly Lactobacillus, Yeast, phototropic bacteria, literately known as Effective Microbes (EM). They are cultured in a symbiotically method and being freeze-dried to a powder form of white refined products (probiotic), as well as brown colour liquid form. This product contains higher number of CFU/g bacteria, less impurities, and more consistent stability.
The fifth generation, also known as multiple species microbes, was produced using the microencapsulation technology. Each pure strain of microbes was enriched in different media in respective way, underwent freeze-dried, and mixed in an optimized proportion ratio using Response Surface Methodology. These microbes were the combination of Lactobacillus, Yeast, Aerobic denitrifying bacteria (Bacillus Subtilis), Purple Non Sulfur Bacteria, and Actinomycetes. Study showed that these products having longer shelf life, resistant to chemical pesticide, and much more effective compared to the former generations. The average multiplication time is about 25 minutes per species.
Pond Fish species like Ikan Keli, Ikan talapia, ikan lamban has become increasingly popular and being commercialized widely by local farmers.
To meet the need of increasing consumer population, aquaculture is expanding into new directions, intensifying and diversifying. With the increasing intensification and commercialization of aquaculture production, disease problems inevitably emerged. Disease is now a primary constraint to the culture of many aquatic species, impeding both economic and social development in many countries Infectious disease may emerge within a country in a number of ways.
For decades, antibiotics routinely used for treatment of human infections were also used for aquatic animals, for therapy, prophylactic reasons or growth promotion. However, the adverse effects associated with the use of antibiotics in aquaculture are notorious. With that, People begin to realize the importance of ‘PROBIOTIC’ instead of ‘ANTIBIOTIC’
In the field of aquaculture, Verschuere et al. (2000) extended the concept of probiotic as “ a live microbial adjunct which has a beneficial effect on the host by
1) Modifying the host-associated or ambient microbial community,
2) By ensuring improved use of the feed or enhancing its nutritional value,
3) By enhancing the host response towards disease, or by improving the quality of its ambient environment”.
The broad definition of probiotics in the field of aquaculture was also concerned with “organic wastes” and “pollutants”, as a result of incorporation of “bioremediation” and “biocontrol” when dealing with environmental problems.
Revolution of aquaculture bacteria
Aquarium/aquaculture industry has been using various types of microbes for few decades. People use it for water sanctification, pathogen killer, probiotic, food supplement, and ammonia remover. However, do u know the historical time line of these microbes in our aquaculture?
In fact, They are our best soldier in helping us to fight against the bad microbes, providing us a clean and fresh aquatic environment, and making our fish healthy. I would like to acknowledge these tiny microbes by coming out some facts in their contribution to our aquaculture industries. Today, let us look at the history of these aquatic microbes soldier.
The first generation of nitrifying bacteria: mainly Nitrosomonas and Nitrobacter. ( As what we discussed previously) This autotrophic bacteria, having prolonged growth cycle, the average generation time (ie the time required for bacterial growth generation) in more than 10 hours. The bacteria generally sold in liquid form, having bad smell. Currently on the market is not that popular.
The second generation in fact is photosynthetic bacteria (Purple Non Sulfur Bacteria) which to reduce ammonia nitrogen and hydrogen sulfide which cause toxicity to fish. The product sold in Liquid form and powder form, also presents with odor smell.
The third generation is Bacillus species ( mainly Bacillus Subtilis and Bacillus licheniformis) which perform multi functions as anti-pathogenic agent, probiotic as well as water purifier. This product sold as powder form as bacteria dormant spore. It has to be reactive with nutrient at least 4 hours before starting to use. Less smell and contaminating compare to 1st and 2nd generation.
The fouth generations is the combination of multi-species microbes mainly Lactobacillus, Yeast, phototropic bacteria, literately known as Effective Microbes (EM). They are cultured in a symbiotically method and being freeze-dried to a powder form of white refined products (probiotic), as well as brown colour liquid form. This product contains higher number of CFU/g bacteria, less impurities, and more consistent stability.
The fifth generation, also known as multiple species microbes, was produced using the microencapsulation technology. Each pure strain of microbes was enriched in different media in respective way, underwent freeze-dried, and mixed in an optimized proportion ratio using Response Surface Methodology. These microbes were the combination of Lactobacillus, Yeast, Aerobic denitrifying bacteria (Bacillus Subtilis), Purple Non Sulfur Bacteria, and Actinomycetes. Study showed that these products having longer shelf life, resistant to chemical pesticide, and much more effective compared to the former generations. The average multiplication time is about 25 minutes per species.
Which one better?
A monostrain vs multistrain vs multispeciesis probiotic. Which one better?
Most of the commercial probiotic are composed of monostrain spesies , (Yakult – lactobacillus shirota), as monostrain probiotic is easier to be patented. While one strain may be better for producing certain vitamins or effects than another, the wise choice is to colonize with a variety of “good-guys”. Its like diversifying your excess earnings into money market, blue chip stocks, commodities, foreign money markets and real estate. If one goes bad (or weakens), the other markets may be stronger, and compensate for losses.
Similarly, a variety of different strains of “good-guys” bacteria in colonies in the intestinal tract may have one or several of the strains placed under undue stress, but the others pick up the synergistic biological load, all to protect you — and their species!.
1) Monostrain probiotic is defined as containing one strain of a certain spesies. ( Lactobacillus acidophillus)
2) Multistrain probiotics contain more than one strain of the same species or, at least of the same genus.( lactobacillus acidophillus, lactobacillus casei)
3) Multispecies probiotics is used for preparations containing strains that belong to one or preferentially more genera ( lactobacillus casei, bfidobacterium longum)
Most research has investigated the effect of monostrain or multistrain probiotic microbes of the same species or genus. However, Sanders and Huisin’t Veld (1999) suggested that the health effects of probiotics to be genera, species and strain specific and they further proposed that multistrain and multispecies probiotics to be more effective than monostrain probiotics.
It can be generally concluded that different strains of the genera Lactobacillus, Lactococcus, Streptococcus, Bifidobacterium and Propionibacterium show symbiotic,additive relationships towards each other which enhances growth and metabolic activity. Furthermore, it can be expected that this enhanced probiotic activity causes an icreased nutrient consumption, a well-known probiotic mechanism in the control of intestinal pathogens.
The use of positively interacting strains of these genera in multistrain or multispecies probiotics should be encouraged.
Certain probiotic species are dependent on other strains for their carbohydrate supply.
For example, Lactobacillus strains produce mainly lactate which is catabolized by propionibacteria into propionic aci.
Certain strains like S. thermophilus are oxygen scavengers and create anaerobic conditions that could enhance the growth and survival of strict anaerobes like bifidobacteria. Secondly, the ability to adhere to mucosal surfaces is related to various probiotic health effects, and it is regarded as a prerequisite for stimulation of the immune system and for antagonistic activity against enteropathogens.
Probiotics are appreciated for their antimicrobial activity, but this property may also be a potential weakness for probiotic mixtures. Secreted antimicrobial compounds such as lactic acid, hydrogen peroxide and bacteriocins not only inhibit potential pathogens but also closely related species.
The increased efficacy of multistrain probiotics against pathogens may be caused by the greater variety of antimicrobial capacities associated with mixed preparations, such as production of weak organic acids, bacteriocins, hydrogen peroxide, coaggregation molecules (blocks the spread of the pathogen) and/or biosurfactants (inhibit adhesion), and the stimulation of sIgA production and mucus secretion by the host.
Most of the commercial probiotic are composed of monostrain spesies , (Yakult – lactobacillus shirota), as monostrain probiotic is easier to be patented. While one strain may be better for producing certain vitamins or effects than another, the wise choice is to colonize with a variety of “good-guys”. Its like diversifying your excess earnings into money market, blue chip stocks, commodities, foreign money markets and real estate. If one goes bad (or weakens), the other markets may be stronger, and compensate for losses.
Similarly, a variety of different strains of “good-guys” bacteria in colonies in the intestinal tract may have one or several of the strains placed under undue stress, but the others pick up the synergistic biological load, all to protect you — and their species!.
1) Monostrain probiotic is defined as containing one strain of a certain spesies. ( Lactobacillus acidophillus)
2) Multistrain probiotics contain more than one strain of the same species or, at least of the same genus.( lactobacillus acidophillus, lactobacillus casei)
3) Multispecies probiotics is used for preparations containing strains that belong to one or preferentially more genera ( lactobacillus casei, bfidobacterium longum)
Most research has investigated the effect of monostrain or multistrain probiotic microbes of the same species or genus. However, Sanders and Huisin’t Veld (1999) suggested that the health effects of probiotics to be genera, species and strain specific and they further proposed that multistrain and multispecies probiotics to be more effective than monostrain probiotics.
It can be generally concluded that different strains of the genera Lactobacillus, Lactococcus, Streptococcus, Bifidobacterium and Propionibacterium show symbiotic,additive relationships towards each other which enhances growth and metabolic activity. Furthermore, it can be expected that this enhanced probiotic activity causes an icreased nutrient consumption, a well-known probiotic mechanism in the control of intestinal pathogens.
The use of positively interacting strains of these genera in multistrain or multispecies probiotics should be encouraged.
Certain probiotic species are dependent on other strains for their carbohydrate supply.
For example, Lactobacillus strains produce mainly lactate which is catabolized by propionibacteria into propionic aci.
Certain strains like S. thermophilus are oxygen scavengers and create anaerobic conditions that could enhance the growth and survival of strict anaerobes like bifidobacteria. Secondly, the ability to adhere to mucosal surfaces is related to various probiotic health effects, and it is regarded as a prerequisite for stimulation of the immune system and for antagonistic activity against enteropathogens.
Probiotics are appreciated for their antimicrobial activity, but this property may also be a potential weakness for probiotic mixtures. Secreted antimicrobial compounds such as lactic acid, hydrogen peroxide and bacteriocins not only inhibit potential pathogens but also closely related species.
The increased efficacy of multistrain probiotics against pathogens may be caused by the greater variety of antimicrobial capacities associated with mixed preparations, such as production of weak organic acids, bacteriocins, hydrogen peroxide, coaggregation molecules (blocks the spread of the pathogen) and/or biosurfactants (inhibit adhesion), and the stimulation of sIgA production and mucus secretion by the host.
Friday 19 October 2012
Your wine starter - Saccharomyces cerevisiae
Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with about 1,500 species currently described they dominate fungal diversity in the oceans. The yeast species Saccharomyces cerevisiae
has been used in baking and fermenting alcoholic beverages for
thousands of years. It is also extremely important as a model organism
in modern cell biology research, and is one of the most thoroughly
researched eukaryotic microorganisms
Yeasts are very common in the environment,
1) Mainly isolated from sugar-rich material. Examples include naturally occurring yeasts on the skins of fruits and berries (such as grapes, apples or peaches), and exudates from plants (such as plant saps or cacti). Some yeast is found in association with soil and insects.
2) The ecological function and biodiversity of yeast is relatively unknown compared to those of other microorganisms.
3) Yeasts including Candida albicans, Rhodotorula rubra, Torulopsis and Trichosporon cutaneum have been found living in between people's toes as part of their skin flora.
3) Yeasts are also present in the gut flora of mammals and some insects.
4) Bioremediation of hydrocarbons. Some yeast has application in the field of bioremediation. One such yeast, Yarrowia lipolytica, is known to degrade palm oil mill effluent, TNT (an explosive material) and other hydrocarbons such as alkanes, fatty acids, fats and oils. It can also tolerate high concentrations of salt and heavy metals, and is being investigated for its potential as a heavy metal biosorbent.
Crude oil is a mixture of hydrocarbons of different sizes. Different micro organisms break down hydrocarbons of different sizes.
Use in aquatic environment
Yeast is often used by aquarium hobbyists to generate carbon dioxide (CO2) to fertilize plants in planted aquariums. In a homemade setup is widely used as a cheap and simple alternative to pressurized CO2 systems. The CO2 is used by plants in the photosynthesis process; it is very important to plant growth. It is completely safe for fish and other aquatic animals.
Human consumption:
Natural supplements and Probiotics for human consumption Yeast is used in nutritional supplements popular with vegans and the health conscious, where it is often referred to as "nutritional yeast". It is usually Saccharomyces cerevisiae.
It is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals and cofactors required for growth.
Some probiotic supplements use the yeast Saccharomyces boulardii to maintain and restore the natural flora in the large and small gastrointestinal tract. S. boulardii has been shown to reduce the symptoms of acute diarrhea in children, prevent reinfection of Clostridium difficile, reduce bowel movements in diarrhea predominant IBS patients, and reduce the incidence of antibiotic, traveler's, and HIV/AIDS associated diarrheas.
Yeasts are very common in the environment,
1) Mainly isolated from sugar-rich material. Examples include naturally occurring yeasts on the skins of fruits and berries (such as grapes, apples or peaches), and exudates from plants (such as plant saps or cacti). Some yeast is found in association with soil and insects.
2) The ecological function and biodiversity of yeast is relatively unknown compared to those of other microorganisms.
3) Yeasts including Candida albicans, Rhodotorula rubra, Torulopsis and Trichosporon cutaneum have been found living in between people's toes as part of their skin flora.
3) Yeasts are also present in the gut flora of mammals and some insects.
4) Bioremediation of hydrocarbons. Some yeast has application in the field of bioremediation. One such yeast, Yarrowia lipolytica, is known to degrade palm oil mill effluent, TNT (an explosive material) and other hydrocarbons such as alkanes, fatty acids, fats and oils. It can also tolerate high concentrations of salt and heavy metals, and is being investigated for its potential as a heavy metal biosorbent.
Crude oil is a mixture of hydrocarbons of different sizes. Different micro organisms break down hydrocarbons of different sizes.
Use in aquatic environment
Yeast is often used by aquarium hobbyists to generate carbon dioxide (CO2) to fertilize plants in planted aquariums. In a homemade setup is widely used as a cheap and simple alternative to pressurized CO2 systems. The CO2 is used by plants in the photosynthesis process; it is very important to plant growth. It is completely safe for fish and other aquatic animals.
Human consumption:
Natural supplements and Probiotics for human consumption Yeast is used in nutritional supplements popular with vegans and the health conscious, where it is often referred to as "nutritional yeast". It is usually Saccharomyces cerevisiae.
It is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals and cofactors required for growth.
Some probiotic supplements use the yeast Saccharomyces boulardii to maintain and restore the natural flora in the large and small gastrointestinal tract. S. boulardii has been shown to reduce the symptoms of acute diarrhea in children, prevent reinfection of Clostridium difficile, reduce bowel movements in diarrhea predominant IBS patients, and reduce the incidence of antibiotic, traveler's, and HIV/AIDS associated diarrheas.
Human's probiotic - Lactic acid bacteria
According to Dr. Ken Rifkin, “The average human body contains
approximately three and a half pounds of bacteria some of which perform
essential functions AND others which promote disease.” When the
equilibrium of ‘friendly’ and pathogenic bacteria is disturbed through
the ingestion of chemical additives, birth control pills, antibiotics,
alcohol, pesticides, food additives and even stress — disease producing
bacteria will multiply within the intestinal tract.”
Various pharmaceutical companies sell different strains of Lactobaccilus acidophilus and B. bifidiumin order to help replace our valuable microflora.
The interest of man for probiotics is not new; one hundred years ago Metchnikoff suggested in his book entitled “The prolongation of life” that consuming lactobacilli that survive in the intestinal tract was desirable for health. Bulgarians were then known for their longevity which Metchnikoff attributed to their consumption of lactobacilli from fermented milk product.
Following
the discovery of antibiotics after World War ΙΙ, the popularity of
probiotics decreased, but they were still used to reestablish the
intestinal microflora following aggressive antibiotic treatments. It is
only recently that there is a renewed interest in the use of probiotics
for humans and animals and for the understanding of their mode of
action. The renewed interest in probiotics has emerged from a general
public and scientific concern about the widespread use of antibiotics
and the possibility for transfer of antibiotic resistance to human
pathogenic bacteria. For this reason the European Union banned the use
of antibiotics for non-therapeutic purposes in January 2006. In Canada,
there is still no legislation to this effect, but it is probably a
question of time. It is therefore imperative to find safe alternatives
to the use of antibiotics.
Various types of probiotic product that contain lactobacillus sp. Which is better for you?:)
From time to time a pharmaceutical company will do a definitive paper on some subject. Such contributors do not choose to be credited, however, because of possible trouble with the FDA -- accused of making claims that their product will do such and such in the absence of a $25,000,000 double-blind study to “prove” “safety” and “effectiveness” -- or because folks may not take their information seriously because they sell the product and have the appearance of a conflict of interest. Sometimes, it is true, a company shows only their good points and deflates bad parts, just to sell their own product, and so pharmaceutical promotional literature is suspect.
Intestinal Flora Competition
Intestinal Flora Competition among microorganisms in the large intestine is a major consideration since the highest numbers of bacteria occur here.
Bifidobacteria are the predominant organisms in the large intestine of breast-fed infants, accounting for about 99% of the cultivatable flora.
Lactobacilli, Enteterocci, and Coliforms comprise about 1% of the flora. “Bifidobacteria are a major component in the large intestine of adolescents and adults, while Lactobacilli, Enterococci, and Coliforms are a smaller component of the flora. Bifidobacteria are reduced significantly in the stools of old people, but Clostridia, Streptococci, and Coliforms are increased. “Lactobacilli are the predominant organisms in the small intestine. Lactobacilli have important metabolic activities, although they may occur in smaller numbers than Bifidobacteria in the upper and lower intestines combined.
The Role of Lactobaccilli and B. bifidium in the Intestinal Tract
1) Antibiotic Production
Inhibits the pathogenic flora by production of the following antibiotics
Lactolin (L. plantarum)
Lactobrevin (L. brevis)
Bulgarican (L. bulgaricus)
Acidophilin (L. acidophilus)
Lactocidin (L. acidophilus)
Acidolin (L. acidophilus)
Lactolin (L. acidophilus)2,12,13
2) Organic Acid Production
Lactobacilli produce lactic acid. Organic acetic and lactic acids which are produced by lactic acid bacteria will inhibit the growth of many bacteria, especially pathogenic gram-negative types. Lactobacillus acidophilus produces DL-lactic acid which is metabolized to a limited extent
3) Lower pH and Oxidation Reduction
Inhibition of pathogens by Lactobacilli is attributed to the lowering of the pH values by the liberation of acids, resulting in antimicrobial action (altering oxidation-reduction potential) attributed to the lowering of the pH values by the liberation of acids, resulting in antimicrobial action (altering oxidation-reduction potential)
4) Competitive Antagonists
Lactobacilli may outcompete other bacteria for nutrients and occupy the sites, making them unavailable to other microorganisms. In particular, Lactobacilli consume certain B-vitamins and biotin, decreasing their availability for other organisms.
5) Bile Deconjugation
The role of Lactobacilli in the deconjugating of bile acids was studied. The results indicated that Lactobacilli can liberate (deconjugate) free bile acids in the intestinal tract and can exert an influence on the balance of bacteria present. [Deconjugation is the chemical process of separating the two amino acids taurine and glycine from bile acids, the bile then being recycled for reuse.
6) Detoxification
“The roles of B. bifidium and lactulose in the detoxification of subjects with chronic liver disease has been studied. The results showed that B. bifidium with lactulose may assist in re-establishing the normal intestinal flora which is usually disturbed in chronic liver cirrhosis. This is accomplished by a reduction of ammonia and free
Conclusion
“Certain microorganisms such as Lactobacillus acidophilus and Bifidobacterium species can help to maintain a favorable intestinal microflora which has been associated with good nutrition and health. “Bifidobacterium are the predominant organisms in the large intestine of breast-fed infants. They decrease into adulthood and diminish with old age. “Although Lactobacilli occur in smaller numbers than Bifidobacteria overall, they have important metabolic properties, especially in the small intestine where they predominate. “When taken in combination, a more complete, favorable intestinal microflora is achieved. The regular ingestion of Bifidobacteria with Lactobacilli will suppress harmful bacteria.
Various pharmaceutical companies sell different strains of Lactobaccilus acidophilus and B. bifidiumin order to help replace our valuable microflora.
The interest of man for probiotics is not new; one hundred years ago Metchnikoff suggested in his book entitled “The prolongation of life” that consuming lactobacilli that survive in the intestinal tract was desirable for health. Bulgarians were then known for their longevity which Metchnikoff attributed to their consumption of lactobacilli from fermented milk product.
- Diffrent morphological pattern of Lactobacillus Sp
- Morphogical pattern of bfidobacteria sp.
Various types of probiotic product that contain lactobacillus sp. Which is better for you?:)
From time to time a pharmaceutical company will do a definitive paper on some subject. Such contributors do not choose to be credited, however, because of possible trouble with the FDA -- accused of making claims that their product will do such and such in the absence of a $25,000,000 double-blind study to “prove” “safety” and “effectiveness” -- or because folks may not take their information seriously because they sell the product and have the appearance of a conflict of interest. Sometimes, it is true, a company shows only their good points and deflates bad parts, just to sell their own product, and so pharmaceutical promotional literature is suspect.
Intestinal Flora Competition
Intestinal Flora Competition among microorganisms in the large intestine is a major consideration since the highest numbers of bacteria occur here.
Bifidobacteria are the predominant organisms in the large intestine of breast-fed infants, accounting for about 99% of the cultivatable flora.
Lactobacilli, Enteterocci, and Coliforms comprise about 1% of the flora. “Bifidobacteria are a major component in the large intestine of adolescents and adults, while Lactobacilli, Enterococci, and Coliforms are a smaller component of the flora. Bifidobacteria are reduced significantly in the stools of old people, but Clostridia, Streptococci, and Coliforms are increased. “Lactobacilli are the predominant organisms in the small intestine. Lactobacilli have important metabolic activities, although they may occur in smaller numbers than Bifidobacteria in the upper and lower intestines combined.
The Role of Lactobaccilli and B. bifidium in the Intestinal Tract
1) Antibiotic Production
Inhibits the pathogenic flora by production of the following antibiotics
Lactolin (L. plantarum)
Lactobrevin (L. brevis)
Bulgarican (L. bulgaricus)
Acidophilin (L. acidophilus)
Lactocidin (L. acidophilus)
Acidolin (L. acidophilus)
Lactolin (L. acidophilus)2,12,13
2) Organic Acid Production
Lactobacilli produce lactic acid. Organic acetic and lactic acids which are produced by lactic acid bacteria will inhibit the growth of many bacteria, especially pathogenic gram-negative types. Lactobacillus acidophilus produces DL-lactic acid which is metabolized to a limited extent
3) Lower pH and Oxidation Reduction
Inhibition of pathogens by Lactobacilli is attributed to the lowering of the pH values by the liberation of acids, resulting in antimicrobial action (altering oxidation-reduction potential) attributed to the lowering of the pH values by the liberation of acids, resulting in antimicrobial action (altering oxidation-reduction potential)
4) Competitive Antagonists
Lactobacilli may outcompete other bacteria for nutrients and occupy the sites, making them unavailable to other microorganisms. In particular, Lactobacilli consume certain B-vitamins and biotin, decreasing their availability for other organisms.
5) Bile Deconjugation
The role of Lactobacilli in the deconjugating of bile acids was studied. The results indicated that Lactobacilli can liberate (deconjugate) free bile acids in the intestinal tract and can exert an influence on the balance of bacteria present. [Deconjugation is the chemical process of separating the two amino acids taurine and glycine from bile acids, the bile then being recycled for reuse.
6) Detoxification
“The roles of B. bifidium and lactulose in the detoxification of subjects with chronic liver disease has been studied. The results showed that B. bifidium with lactulose may assist in re-establishing the normal intestinal flora which is usually disturbed in chronic liver cirrhosis. This is accomplished by a reduction of ammonia and free
Conclusion
“Certain microorganisms such as Lactobacillus acidophilus and Bifidobacterium species can help to maintain a favorable intestinal microflora which has been associated with good nutrition and health. “Bifidobacterium are the predominant organisms in the large intestine of breast-fed infants. They decrease into adulthood and diminish with old age. “Although Lactobacilli occur in smaller numbers than Bifidobacteria overall, they have important metabolic properties, especially in the small intestine where they predominate. “When taken in combination, a more complete, favorable intestinal microflora is achieved. The regular ingestion of Bifidobacteria with Lactobacilli will suppress harmful bacteria.
Lactobacillus acidophillus
Well, the name of acidophilus has no longer sounded strange for us; there are many types of fermented dairy products that use L. acidophilus. The most familiar to us are milk and yogurt product - Yakult and Vitagen; and the Korean fermentative vegetables – Kimch. It has been long suggested that L. acidophilus
is a beneficial or so-called "friendly" bacteria for human, animal and
plant health.
I trusted in Yakult, because it really showed the beneficial effect to me. There was a time it worked in my auntie intestinal disturbance, where my auntie having a bad acute diarrhea.
A bottle of Yakult 2 times a day really helps rapidly in recovering the intestinal digestibility function. Within 6 hours, my auntie’s diarrhea problem disappeared. Here, I just want to give a credit to Yakult and his founder - Dr. Shirota. And the truth is the lactobacillus strain in Yakult was named by his name – Lactobacillus Shirota.
My experiment
In this experiment, L. acidophilus was
solely cultured in milk: culture of these bacteria alone in milk is
simple and also the bacteria in commercial fermented milk and commercial
probiotics may not be alive and/or the number of live bacteria may be
lower than the products label
L. acidophilus was cultured in sterile milk. For sterilization, low fat milk was heated to 120°C for 20 minutes, cooled to 37°C and 2 percent of the L. acidophilus starter was added and incubated at 37 to 40°C for 18 hours. After incubation, the product was stored at 15°c until use. On the average, the fermented milk contained 2×108 cfu g-1 L. acidophilus.
I drink the fermented milk to treat my indigestion, it works well.:) Somehow, i used the residue to make plant soil inoculant! Effective!!
Morphologic and biochemistry (wikipedia)
L. acidophilus is a member of one of the eight main genera of lactic acid bacteria. Each genus and species have different characteristics but they are generally chained cocci or rod shaped gram positive , nonmotile, nonsporulating bacteria that produce lactic acid as a major or sole product of fermentative metabolism and use lactose as their main source of carbon to produce energy. L. acidophilus grows in or without the presence of oxygen, is able to live in highly acidic environments of pH 4-5 or lower and is characterised as a homofermentative ie produces lactic acid as its sole product.
Reproduction
Lactobacillus acidophilus reproduces by the process of binary fission. Binary fission is the form of asexual reproduction in single-celled organisms by which one cell divides into two cells of the same size, used by most prokaryotes. Asexual reproduction is the division of one cell into two cells.
I trusted in Yakult, because it really showed the beneficial effect to me. There was a time it worked in my auntie intestinal disturbance, where my auntie having a bad acute diarrhea.
A bottle of Yakult 2 times a day really helps rapidly in recovering the intestinal digestibility function. Within 6 hours, my auntie’s diarrhea problem disappeared. Here, I just want to give a credit to Yakult and his founder - Dr. Shirota. And the truth is the lactobacillus strain in Yakult was named by his name – Lactobacillus Shirota.
My experiment
- My experiment of culturing lactobacillus acidophillus serum
L. acidophilus was cultured in sterile milk. For sterilization, low fat milk was heated to 120°C for 20 minutes, cooled to 37°C and 2 percent of the L. acidophilus starter was added and incubated at 37 to 40°C for 18 hours. After incubation, the product was stored at 15°c until use. On the average, the fermented milk contained 2×108 cfu g-1 L. acidophilus.
I drink the fermented milk to treat my indigestion, it works well.:) Somehow, i used the residue to make plant soil inoculant! Effective!!
Morphologic and biochemistry (wikipedia)
L. acidophilus is a member of one of the eight main genera of lactic acid bacteria. Each genus and species have different characteristics but they are generally chained cocci or rod shaped gram positive , nonmotile, nonsporulating bacteria that produce lactic acid as a major or sole product of fermentative metabolism and use lactose as their main source of carbon to produce energy. L. acidophilus grows in or without the presence of oxygen, is able to live in highly acidic environments of pH 4-5 or lower and is characterised as a homofermentative ie produces lactic acid as its sole product.
Reproduction
Lactobacillus acidophilus reproduces by the process of binary fission. Binary fission is the form of asexual reproduction in single-celled organisms by which one cell divides into two cells of the same size, used by most prokaryotes. Asexual reproduction is the division of one cell into two cells.
Tempeh Fungus starter - Rhizopus oligosporus
What is tempeh?
Tempeh is a popular fermented food in Indonesia and Malaysia which is rich in nutrients and active substances. In my country, it’s one of the common foods that found in Malay’s restaurant and hawker center.
The first time I tasted it, I felt bit uncomfortable because of its odor smell. Actually, high quality tempeh has a mild “mushroomy” or “yeasty” aroma, can be sliced or cubed easily without crumbling. But, when I start to understand some significance of soybean fermentation in tempeh on the vitamins, amino acids, nutritional quality, functional types of microbes, and physico-chemical properties, I begin to love it.
The flavor of soy tempeh is full-bodied. It can be a “star” in any kitchen because it cooks quickly and can be prepared in hundreds of ways, using all cooking methods.
Recently, the consumption of Tempeh has been increasing rapidly, not only in Malaysia and Indonesia but also in the United States and Europe. Although Tempeh is not likely to be exported, the product is consumed and produced in many countries.
The making of tempeh
Tempeh is a fermented product made from soybeans that have been soaked and cooked to soften them. Like sour dough bread, tempeh requires a microbes inoculum starter, which is added to the cooked beans.
This mixture is left for 24 hours and the result is a firm textured product with a somewhat nutty flavor and a texture similar to a chew mushroom. Because Tempeh is firm and it can be formed into a patty, it is used as a substitute for animal products in what in the West is typically called as "mock" burgers or sandwiches.
This soya product is especially popular in Indonesia and is considered a national specialty. It has the necessary characteristics of a dietary staple in that is high in protein and fiber and is rich in other nutrients. It also has the advantage of containing Vitamin B-12, which is a by-product of the fermentation process . In this heat paper the research work carried out on tempeh fermentation and tempeh based products is reviewed.
Role of Microorganisms in Tempeh Production:
The type of microorganisms involved in tempeh production has been reported by many researcher. Tempeh is the result of mixed culture fermentation by a diverse group of microorganisms including moulds, yeasts, lactic acid bacteria and different gram-negative bacteria. Rhizopus oligosporus is the dominant tempeh fungus although some other moulds, such as R. oryzae and Mucor spp, may also contribute to the flavour, texture or nutritive value.
A researcher named Heseltine isolated many fungi from different lots of tempeh made in Indonesia and found that only Rhizophus could make tempeh in pure culture fermentation. They also found that the 40 strains of Rhizophus studied, 25 of them are R.oligosporus others are R.stolonifier，R.arrhizus.R.oryzae, R.formosaensis and.This finding was also confirmed by another researcher Saono , who isolated 118 cultures from 81 tempeh samples collected from markets in various parts of Indonesia. Mulyowidarso et al also reported variable growth of bacteria during fermentation of soybeans into tempeh with R.oligosporus.
There is also another study reported that Klebsiella pneumonia was responsible for the production of vitamin B12 in commercial tempeh. Yeasts are frequently detected in tempeh, but their role is still unknown
Rhizopus moulds produce natural, heat stable antibiotic agents against some disease-causing organisms. Indonesians who eat tempeh as a regular part of their diet recognize it as a medicine for dysentery and rarely fall victim to the intestinal diseases to which they are constantly exposed.
My experiment of making tempeh
1) Put
the beans in a cooking pot and add enough water to cover them. Cook
for 30 min. Drain off the water and dry the soybeans by continue heating
them in the pot on medium heat for a few minutes and until the beans
are dry. Allow the soybeans to cool down to below 35°C.
2) Sprinkle
the soybeans with 1 teaspoon of tempeh starter. Mix with a clean spoon
for about 1 minute to distribute the tempeh starter evenly. It's very
important to mix the tempeh starter very well: it reduces the risk for
spoilage and the fermentation will be faster.
3) Perforate plastic cover with holes at a distance of about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter). This will allow the mould to breathe. Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm.
4)Place
the packed beans in an incubator at 30°C or at a warm place for about
36- 48 hours during which the tempeh fermentation takes place.
5) Then the container was filled completely with white mycelium and the entire contents can be lifted out as a whole piece.
Tempeh is a popular fermented food in Indonesia and Malaysia which is rich in nutrients and active substances. In my country, it’s one of the common foods that found in Malay’s restaurant and hawker center.
The first time I tasted it, I felt bit uncomfortable because of its odor smell. Actually, high quality tempeh has a mild “mushroomy” or “yeasty” aroma, can be sliced or cubed easily without crumbling. But, when I start to understand some significance of soybean fermentation in tempeh on the vitamins, amino acids, nutritional quality, functional types of microbes, and physico-chemical properties, I begin to love it.
The flavor of soy tempeh is full-bodied. It can be a “star” in any kitchen because it cooks quickly and can be prepared in hundreds of ways, using all cooking methods.
Recently, the consumption of Tempeh has been increasing rapidly, not only in Malaysia and Indonesia but also in the United States and Europe. Although Tempeh is not likely to be exported, the product is consumed and produced in many countries.
The making of tempeh
Tempeh is a fermented product made from soybeans that have been soaked and cooked to soften them. Like sour dough bread, tempeh requires a microbes inoculum starter, which is added to the cooked beans.
This mixture is left for 24 hours and the result is a firm textured product with a somewhat nutty flavor and a texture similar to a chew mushroom. Because Tempeh is firm and it can be formed into a patty, it is used as a substitute for animal products in what in the West is typically called as "mock" burgers or sandwiches.
This soya product is especially popular in Indonesia and is considered a national specialty. It has the necessary characteristics of a dietary staple in that is high in protein and fiber and is rich in other nutrients. It also has the advantage of containing Vitamin B-12, which is a by-product of the fermentation process . In this heat paper the research work carried out on tempeh fermentation and tempeh based products is reviewed.
Role of Microorganisms in Tempeh Production:
The type of microorganisms involved in tempeh production has been reported by many researcher. Tempeh is the result of mixed culture fermentation by a diverse group of microorganisms including moulds, yeasts, lactic acid bacteria and different gram-negative bacteria. Rhizopus oligosporus is the dominant tempeh fungus although some other moulds, such as R. oryzae and Mucor spp, may also contribute to the flavour, texture or nutritive value.
A researcher named Heseltine isolated many fungi from different lots of tempeh made in Indonesia and found that only Rhizophus could make tempeh in pure culture fermentation. They also found that the 40 strains of Rhizophus studied, 25 of them are R.oligosporus others are R.stolonifier，R.arrhizus.R.oryzae, R.formosaensis and.This finding was also confirmed by another researcher Saono , who isolated 118 cultures from 81 tempeh samples collected from markets in various parts of Indonesia. Mulyowidarso et al also reported variable growth of bacteria during fermentation of soybeans into tempeh with R.oligosporus.
There is also another study reported that Klebsiella pneumonia was responsible for the production of vitamin B12 in commercial tempeh. Yeasts are frequently detected in tempeh, but their role is still unknown
Rhizopus moulds produce natural, heat stable antibiotic agents against some disease-causing organisms. Indonesians who eat tempeh as a regular part of their diet recognize it as a medicine for dysentery and rarely fall victim to the intestinal diseases to which they are constantly exposed.
My experiment of making tempeh
- Soak the soybeans water for 1whole night.
- Inoculating the soybeans with tempeh starter
3) Perforate plastic cover with holes at a distance of about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter). This will allow the mould to breathe. Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm.
- incubating in room temperature (30'C) in my incubator
- After 18 hours, the white formed
- Done
Japan's National Microbes - Aspergillus oryzae
Aspergillus oryzae - the Japan's National Microbes!
Why? What make this species became the most important microbes of world-class quality assured country Japan?
Weeks ago, a friend from China told me they used A.oryzae to ferment porcine blood to serve as high-nutrient blood meal for his pigs ( due to the high proteolytic protease released from A.Oryzae that able to convert blood protein to highly digestible and nutrient value-added amino acids).
He said this method not only reduce feeding cost ( blood are reused instead of disposing), but also reduce environmental pollution! In China, this is a very common practice, but in Malaysia it seemed not that practical.
In Malaysia - we use Aspergillus oryzae to make soy souce!
In my living area, Soy sauce manufacture is carried out by traditional Chinese methods. Most of the factories are small-scale enterprises, producing less than 100 kiloliters per year.
Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus Oryzae and other related microbes and yeasts (the resulting mixture is called "koji" in Japan; the term "koji" is used both for the mixture of soybeans, wheat, and mold; as well as for only the mold). Historically, the mixture was then fermented naturally in giant urns and under the sun, which was believed to contribute additional flavors. Today, the mixture is generally placed in a temperature and humidity controlled incubation chamber
Family member of Aspergillus
1) A. flavus and A. parasiticus are known to produce the potent carcinogen aflatoxin. ( this is the thing that making the livestock farmer terrified)
2)A. oryzae and A. soji have been used for producing food grade amylase and fermentation of oriental foods for centuries (Sooriyamoorthy et al., 2004; Geiser et al., 1998).
They are defined by the production of spore chains in radiating heads which range in color from yellow-green to olive brown. ( like the shape of nuclear explosion)
They are are highly aerobic and are found in almost all oxygen-rich environments, where they commonly grow as molds on the surface of a substrate, as a result of the high oxygen tension. Commonly, this fungi grow on carbon-rich substrates such as monosaccharides (such as glucose) and polysaccharides (such as amylose). Aspergillus species are common contaminants of starchy foods (such as bread and potatoes), and grow in or on many plants and trees. Members of the genus are also sources of natural products that can be used in the development of medications to treat human disease.
Use and application
1) Generally, It is used in Chinese and Japanese cuisine to ferment koji. Koji is a culture prepared by growing either Aspergillus oryzae mold on cooked grains and/or soybeans in a warm, humid place. Koji serves as a sourceof enzymes that break down (or hydrolyze / digest / split)natural plant constituents into simpler compounds when making miso, soy sauce, sake, amazake, and other fermented foods. Its fragrant white (or red) mycelium, which lookssomewhat like the surface of a tennis ball, has a delightfularoma resembling that of mushrooms. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huang jiu, sake, and shōchū.
2) An inexpensive and readily available agro industrial substrate such as rice bran can be used to produce cheap commercial enzymes like protease, lipase and amylase by solid-state fermentation.
3) Also, production of enzyme, antibiotic in various industry fields.
In conclusion, A. oryzae is long considered safe in food industry and recently being selected as eligible candidate of probiotics
Why? What make this species became the most important microbes of world-class quality assured country Japan?
Weeks ago, a friend from China told me they used A.oryzae to ferment porcine blood to serve as high-nutrient blood meal for his pigs ( due to the high proteolytic protease released from A.Oryzae that able to convert blood protein to highly digestible and nutrient value-added amino acids).
He said this method not only reduce feeding cost ( blood are reused instead of disposing), but also reduce environmental pollution! In China, this is a very common practice, but in Malaysia it seemed not that practical.
In Malaysia - we use Aspergillus oryzae to make soy souce!
In my living area, Soy sauce manufacture is carried out by traditional Chinese methods. Most of the factories are small-scale enterprises, producing less than 100 kiloliters per year.
Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus Oryzae and other related microbes and yeasts (the resulting mixture is called "koji" in Japan; the term "koji" is used both for the mixture of soybeans, wheat, and mold; as well as for only the mold). Historically, the mixture was then fermented naturally in giant urns and under the sun, which was believed to contribute additional flavors. Today, the mixture is generally placed in a temperature and humidity controlled incubation chamber
Family member of Aspergillus
1) A. flavus and A. parasiticus are known to produce the potent carcinogen aflatoxin. ( this is the thing that making the livestock farmer terrified)
2)A. oryzae and A. soji have been used for producing food grade amylase and fermentation of oriental foods for centuries (Sooriyamoorthy et al., 2004; Geiser et al., 1998).
They are defined by the production of spore chains in radiating heads which range in color from yellow-green to olive brown. ( like the shape of nuclear explosion)
They are are highly aerobic and are found in almost all oxygen-rich environments, where they commonly grow as molds on the surface of a substrate, as a result of the high oxygen tension. Commonly, this fungi grow on carbon-rich substrates such as monosaccharides (such as glucose) and polysaccharides (such as amylose). Aspergillus species are common contaminants of starchy foods (such as bread and potatoes), and grow in or on many plants and trees. Members of the genus are also sources of natural products that can be used in the development of medications to treat human disease.
Use and application
1) Generally, It is used in Chinese and Japanese cuisine to ferment koji. Koji is a culture prepared by growing either Aspergillus oryzae mold on cooked grains and/or soybeans in a warm, humid place. Koji serves as a sourceof enzymes that break down (or hydrolyze / digest / split)natural plant constituents into simpler compounds when making miso, soy sauce, sake, amazake, and other fermented foods. Its fragrant white (or red) mycelium, which lookssomewhat like the surface of a tennis ball, has a delightfularoma resembling that of mushrooms. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huang jiu, sake, and shōchū.
2) An inexpensive and readily available agro industrial substrate such as rice bran can be used to produce cheap commercial enzymes like protease, lipase and amylase by solid-state fermentation.
3) Also, production of enzyme, antibiotic in various industry fields.
In conclusion, A. oryzae is long considered safe in food industry and recently being selected as eligible candidate of probiotics
Greatest threat for aquaculture's farmer
When you ask what is the greatest threat for aquaculture's
farmer, perhaps if your fish know how to talk, i am sure the fish will
say- Ammonia!!
What is ammonia? and why the rise and fall of aquaculture industries are highly dependable on effective control of ammonia?
Before I go into detail of those Nitrifying and denitrifying bacteria, let me give a short brief introduction of nitrogen cycle and water nitrification. If u want to be successful in aquaculture farming, you must understanding a very importance concept - nitrogen cycle.
Nitrogen cycle
Ammonification ------>Nitrification---------> Denitrification.
1) Ammonification. While traveling through sewer pipes, the majority of the nitrogen contained in raw sewage (urea and fecal material) is converted from organic nitrogen to ammonia through a process called hydrolysis, accomplished by putrefying bacteria and fungus. Technically, in the majority of situations, more ammonium than ammonia is created during ammonification.The actual ratio is influenced by pH and temperature.
2) Nitrification. The biological conversion of ammonium to nitrate nitrogen is called Nitrification. Nitrification is a two-step process. Bacteria known as Nitrosomonas convert ammonia and ammonium to nitrite. {2NH3 +3 O2 → 2HNO2 +2 H2O +158 kcal (660kJ). }
Next, bacteria called Nitrobacter finish the conversion of nitrite to nitrate. The reactions are generally coupled and proceed rapidly to the nitrate form; therefore, nitrite levels at any given time are usually low. {HNO2 + 1/2 O2 = HNO3 - ⊿ G = 18 kcal. }
http://nmlc.org/2011/06/the-critter-tank-and-the-nitrogen-cycle/
As we can see the above chemical equation, These bacteria known as “nitrifiers” are strict “aerobes,” meaning they must have free dissolved oxygen to perform their work. Nitrification occurs only under aerobic conditions at dissolved oxygen levels of 1.0 mg/L or more.
These two types of bacteria obtain the energy from the above oxidation process, but the energy utilization is not high, resulting in slow reproduction time. (i.e more than 10 hours)
Today, people have not yet found a nitrification bacteria are able to directly convert the ammonia into nitrate!!
So to say, nitrification can only be completed by the combined effect of these two types of bacteria. We knew that the ammonia is harmful to human and fish, How about nitrite? Nitrite poisoning inhibits the uptake of oxygen by red blood cells - known as brown blood, eventually cause severe dealth in fresh water fish. Besides, nitrite can react with metal ions forming salt, and this salt tends to combine with amines, eventually forming a substance with strong carcinogenic effect- alkylene nitramine. Understanding the lethal effect of ammonia and nitrite residue, we have to manipulate the effectiveness of those beneficial bacteria, which in turn increases the efficiency of the nitrogen cycle.
3.Denitrification. The biological reduction of nitrate (NO3) to nitrogen gas (N2) by facultative heterotrophic bacteria is called Denitrification. “Heterotrophic” bacteria need a carbon source as food to live. “Facultative” bacteria can get their oxygen by taking dissolved oxygen out of the water or by taking it off of nitrate molecules.
Role of nitrifying bacteria in Aquaculture?
Nitrifying bacteria highly demand oxygen to survive, they love to stay in a variety of fiber cotton, glass rings (silicone made), ceramic microporous filter, where they will get a higher concentration of oxygen exchange. Here is a very important key note for those want to begin their aquaculture farming. The presence of toxic substances in the breeding pool, mainly ammonia and nitrous acid (nitrite), but thank God that this two toxic substances consumed by nitrifying bacteria, and generates a non-toxic nitrate, nitric acid where these substances can directly absorbed by water algae and plankton.
From the ecological point of view of the water, we cannot prevent the ammonia generated.
The more the loading of organic food, the more ammonia generated!!
But you can try to increase the number of nitrifying bacteria to consume the increasing ammonia in the water. Many people disregard the importance the issue, thinking that the more input of the food, the more fast growing of the fish, eventually resulting in losing tones of money.
So, what should we do to improve the number of nitrifying bacteria?
The first thing is we must get nitrifying bacteria a fundamental living bed, which is known as Bio Ball!!
Nitrifying bacteria tends to be attached to porous surface fixture, if placed in the pool water for its attachment, it can be quickly attached to the fixture surface and begin to proliferate. They are largely non-motile and must colonize a surface (gravel, sand, synthetic biomedia, etc.) for optimum growth. They secrete a sticky slime matrix which they use to attach themselves.
However, the placement of the fixtures in the pool water is usually not feasible, the reason is that this way may hinder the activities of the fish and is not conducive to fishing pond. More feasible approach is to place a bio ball in a external filtration system, act as breeding bed for nitrifying bacteria.
What is ammonia? and why the rise and fall of aquaculture industries are highly dependable on effective control of ammonia?
Before I go into detail of those Nitrifying and denitrifying bacteria, let me give a short brief introduction of nitrogen cycle and water nitrification. If u want to be successful in aquaculture farming, you must understanding a very importance concept - nitrogen cycle.
Nitrogen cycle
Ammonification ------>Nitrification---------> Denitrification.
1) Ammonification. While traveling through sewer pipes, the majority of the nitrogen contained in raw sewage (urea and fecal material) is converted from organic nitrogen to ammonia through a process called hydrolysis, accomplished by putrefying bacteria and fungus. Technically, in the majority of situations, more ammonium than ammonia is created during ammonification.The actual ratio is influenced by pH and temperature.
2) Nitrification. The biological conversion of ammonium to nitrate nitrogen is called Nitrification. Nitrification is a two-step process. Bacteria known as Nitrosomonas convert ammonia and ammonium to nitrite. {2NH3 +3 O2 → 2HNO2 +2 H2O +158 kcal (660kJ). }
Next, bacteria called Nitrobacter finish the conversion of nitrite to nitrate. The reactions are generally coupled and proceed rapidly to the nitrate form; therefore, nitrite levels at any given time are usually low. {HNO2 + 1/2 O2 = HNO3 - ⊿ G = 18 kcal. }
http://nmlc.org/2011/06/the-critter-tank-and-the-nitrogen-cycle/
As we can see the above chemical equation, These bacteria known as “nitrifiers” are strict “aerobes,” meaning they must have free dissolved oxygen to perform their work. Nitrification occurs only under aerobic conditions at dissolved oxygen levels of 1.0 mg/L or more.
These two types of bacteria obtain the energy from the above oxidation process, but the energy utilization is not high, resulting in slow reproduction time. (i.e more than 10 hours)
Today, people have not yet found a nitrification bacteria are able to directly convert the ammonia into nitrate!!
So to say, nitrification can only be completed by the combined effect of these two types of bacteria. We knew that the ammonia is harmful to human and fish, How about nitrite? Nitrite poisoning inhibits the uptake of oxygen by red blood cells - known as brown blood, eventually cause severe dealth in fresh water fish. Besides, nitrite can react with metal ions forming salt, and this salt tends to combine with amines, eventually forming a substance with strong carcinogenic effect- alkylene nitramine. Understanding the lethal effect of ammonia and nitrite residue, we have to manipulate the effectiveness of those beneficial bacteria, which in turn increases the efficiency of the nitrogen cycle.
- Nitrosomanas
- Nitrobacter
3.Denitrification. The biological reduction of nitrate (NO3) to nitrogen gas (N2) by facultative heterotrophic bacteria is called Denitrification. “Heterotrophic” bacteria need a carbon source as food to live. “Facultative” bacteria can get their oxygen by taking dissolved oxygen out of the water or by taking it off of nitrate molecules.
Role of nitrifying bacteria in Aquaculture?
Nitrifying bacteria highly demand oxygen to survive, they love to stay in a variety of fiber cotton, glass rings (silicone made), ceramic microporous filter, where they will get a higher concentration of oxygen exchange. Here is a very important key note for those want to begin their aquaculture farming. The presence of toxic substances in the breeding pool, mainly ammonia and nitrous acid (nitrite), but thank God that this two toxic substances consumed by nitrifying bacteria, and generates a non-toxic nitrate, nitric acid where these substances can directly absorbed by water algae and plankton.
From the ecological point of view of the water, we cannot prevent the ammonia generated.
The more the loading of organic food, the more ammonia generated!!
But you can try to increase the number of nitrifying bacteria to consume the increasing ammonia in the water. Many people disregard the importance the issue, thinking that the more input of the food, the more fast growing of the fish, eventually resulting in losing tones of money.
So, what should we do to improve the number of nitrifying bacteria?
The first thing is we must get nitrifying bacteria a fundamental living bed, which is known as Bio Ball!!
Nitrifying bacteria tends to be attached to porous surface fixture, if placed in the pool water for its attachment, it can be quickly attached to the fixture surface and begin to proliferate. They are largely non-motile and must colonize a surface (gravel, sand, synthetic biomedia, etc.) for optimum growth. They secrete a sticky slime matrix which they use to attach themselves.
However, the placement of the fixtures in the pool water is usually not feasible, the reason is that this way may hinder the activities of the fish and is not conducive to fishing pond. More feasible approach is to place a bio ball in a external filtration system, act as breeding bed for nitrifying bacteria.
Greatest Microbes of all time in Aquaculture - Bacillus Subtillis Natto
Probiotics in aquaculture is not a new thing now a day. However, many
probiotics product being sold to aquaculture industry are not in fact
true probiotic and may be even killing if it is not used accordingly.
For example, some strain of soil bacteria do not have a recognized
approval for food-grade probiotic use, but being used to feed the aqua
animal. That’s way it is very important to understand the concepts of
probiotics and their application in aquaculture.
When I started to work with probiotics in aquaculture, there were still lots of local farmer didn’t understand the concept of probiotic bacteria.
Mis-conception1
People simply put all the nutrient ingredient, (soy meal, fruits waste, molasses) and let them fermented or brewed for some period of time, after that just pour the fermented liquid into the pond, They thought these steps are simple and low cost, estimated the fish will grow better. Of course, the fermented liquid will have certain ‘effect’ on the pond, whether positively or negatively, but the outcome always inconsistent. They miss out an important concept, which is to enrich the important and selected strain of microbes; instead, they were enriching a very diversified and some ‘unfriendly’ microbes to the pond, which is not a wise idea to improve the quality of the water.
Mis-conception 2
Many shrimp and fish farmers often think of probiotic as fast-acting medicine like antibiotic. They expect a quick and instant effect. They are then discouraged when they see no instant and positive effects. In fact, the changing of bacterial community takes time. It is an ongoing process that requires the addition of the selected strain of bacteria throughout the culture period. The bacteria that added must be selected for specific function, added in high population density, under right environment to be effective!
Well, the term probiotics has been defined as “ a mono or mixed culture of living microbes that when applied to animal or man, affect beneficially the host by improving the properties of indigenious micro flora. So, to extend the definition for aquaculture to include the addition of natural bacteria to tank or pond in which the animal lives.
To date, Bacillus subtilis (natto strain) are recently gaining more and more popular in aquaculture industry. This bacteria are not harmful to aquatic animal and has been recognized safe to eat for living animal. They are actually occur naturally in the intestine tract of sea and fresh water animal.
In particular condition, certain strain of bacillus subtilis can even have better and effective role than conventional phototropic bacteria for aquaculture, because of their high tolerance towards stress environment (pH, salinity, temperature..) , denitrifying and hydrolyzing organic residue power. These beneficial bacteria improve the health of fish or shrimp by suppressing the pathogen, by releasing natural antagonist antibiotic, which are not only selectively against the pathogenic microbes like. Besides, they have a very fast reproduction time, enabling them to easily become the dominant microbes in the pond, hence, improving water quality by modifying the microbial community composition of the water and sediment.
Ineffective commercialized probiotic some contain inappropriate species of bacteria, low population density. For example, some land animal probiotics that contain lactobacillus sp, are not appropriate for aquatic animal, as these bacteria do not occur originally in fish intestine.
Well, I am not ‘criticizing’ the lactobacillus product, just the we have to understand that the microbes can only function well under right environment. For example, in certain condition, , oxygen is easily depleted as the feeding rate was high, we have to clear off the accumulating faeces or food residue as soon as possible, to avoid excessive ammonia production and toxin excretion from vibrio species as a result of residue fermentation, aeration only is not enough, that is the time that we need to introduce high proteolytic and lipolytic ( the ability to break down large protein and fat molecule) activity bacillus subtilis where it will be very efficient to break down the residue and contribute to ammonia denitrifying. Whereas lactobacillus is a facultative anaerobic and low proteolytic activity bacteria ( live without oxygen) , the condition will not favors their growth and eventually they will become ‘malfunctioning’.
Therefore, if we want to become successful in aquaculture farming, we have to master the functioning concept and application of various microbes
However, bacillus subtilis are only cost- effective when that are apply in appropriate method with a suitable farm management.
When I started to work with probiotics in aquaculture, there were still lots of local farmer didn’t understand the concept of probiotic bacteria.
Mis-conception1
People simply put all the nutrient ingredient, (soy meal, fruits waste, molasses) and let them fermented or brewed for some period of time, after that just pour the fermented liquid into the pond, They thought these steps are simple and low cost, estimated the fish will grow better. Of course, the fermented liquid will have certain ‘effect’ on the pond, whether positively or negatively, but the outcome always inconsistent. They miss out an important concept, which is to enrich the important and selected strain of microbes; instead, they were enriching a very diversified and some ‘unfriendly’ microbes to the pond, which is not a wise idea to improve the quality of the water.
Mis-conception 2
Many shrimp and fish farmers often think of probiotic as fast-acting medicine like antibiotic. They expect a quick and instant effect. They are then discouraged when they see no instant and positive effects. In fact, the changing of bacterial community takes time. It is an ongoing process that requires the addition of the selected strain of bacteria throughout the culture period. The bacteria that added must be selected for specific function, added in high population density, under right environment to be effective!
Well, the term probiotics has been defined as “ a mono or mixed culture of living microbes that when applied to animal or man, affect beneficially the host by improving the properties of indigenious micro flora. So, to extend the definition for aquaculture to include the addition of natural bacteria to tank or pond in which the animal lives.
To date, Bacillus subtilis (natto strain) are recently gaining more and more popular in aquaculture industry. This bacteria are not harmful to aquatic animal and has been recognized safe to eat for living animal. They are actually occur naturally in the intestine tract of sea and fresh water animal.
In particular condition, certain strain of bacillus subtilis can even have better and effective role than conventional phototropic bacteria for aquaculture, because of their high tolerance towards stress environment (pH, salinity, temperature..) , denitrifying and hydrolyzing organic residue power. These beneficial bacteria improve the health of fish or shrimp by suppressing the pathogen, by releasing natural antagonist antibiotic, which are not only selectively against the pathogenic microbes like. Besides, they have a very fast reproduction time, enabling them to easily become the dominant microbes in the pond, hence, improving water quality by modifying the microbial community composition of the water and sediment.
Ineffective commercialized probiotic some contain inappropriate species of bacteria, low population density. For example, some land animal probiotics that contain lactobacillus sp, are not appropriate for aquatic animal, as these bacteria do not occur originally in fish intestine.
Well, I am not ‘criticizing’ the lactobacillus product, just the we have to understand that the microbes can only function well under right environment. For example, in certain condition, , oxygen is easily depleted as the feeding rate was high, we have to clear off the accumulating faeces or food residue as soon as possible, to avoid excessive ammonia production and toxin excretion from vibrio species as a result of residue fermentation, aeration only is not enough, that is the time that we need to introduce high proteolytic and lipolytic ( the ability to break down large protein and fat molecule) activity bacillus subtilis where it will be very efficient to break down the residue and contribute to ammonia denitrifying. Whereas lactobacillus is a facultative anaerobic and low proteolytic activity bacteria ( live without oxygen) , the condition will not favors their growth and eventually they will become ‘malfunctioning’.
Therefore, if we want to become successful in aquaculture farming, we have to master the functioning concept and application of various microbes
However, bacillus subtilis are only cost- effective when that are apply in appropriate method with a suitable farm management.
General use/application of Bacillus Subtilis
I got it - Bacillus
Subtilis!!
The time I got to know it because my friends invite me to go
for a Japanese food dinner and introduce the Natto bean to me, a sticky
and ammonia-odor smell, which date back few years ago. From the
experience of natto , I know that this bacillus subtilis are simply
awesome. People manipulate it on probiotic food, aquaculture,
agriculture, household and septic system.
- My Natto Experiment:
After few times of trying and trying... eventually successfully making a 'sticky' and 'ammonia-like' natto bean:)
 |
The natto self-designed incubator (polyethylene box), which i maintain the inside-temperature 40 Celsius for bacillus subtilis optimum growth |
General application
Bacillus subtilis
are attractive industrial organisms for a variety of reasons, including
their high growth rates leading to short fermentation cycle times,
their capacity to secrete proteins into the extracellular medium, and
the GRAS (generally regarded as safe) status with the Food and Drug
Administration. The application of bacillus fermentation in food,
biopharmaceuticals, enzyme industry, agriculture, aquaculture has been
widely recognized and commercialized. For instances,
In addition to its role as model organism, Bacillus Subtilis is used in
- Commercial production of Natto Bean
- Soil Inoculant for agricultural farming
- Biological control agent.
- As an immunostimulatory agent, probiotic to aid treatment of gastrointestinal and urinary tract diseases.
- It can convert some explosives into harmless compounds of nitrogen, carbon dioxide, and water.
- Production of biosurfactant which having antibacterial effect apply in medical tools.
- Production of various enzymes protein, such as amylase, hyaluronic acid.
 |
| Saw-dust /chicken dung organic fertilizer that inoculated with Bacillus Subtilis |
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| Bacillus Subtilis ( the middle white spot), which i isolated from organic fertilizer (picture above) |
Nowadays,
in prospect of biochemistry, physiology, and genetics of B. subtilis,
more and further development and exploitation are in advanced growth.
The complete genome for B. subtilis 168 was recently published. With
this great achievement in applied and industry microbiology, enable the
scientist to produce new beneficial genetic-engineered products.
If
u want to know more how this microbes functioning,
please do google for that, I am you will be amazed by their works.
There
are thousands of journals characterizing this microbe of interest, and
it is impossible for me to introduce them in detailed way. Hence, I try
to make a brief introduction of this particular microbe.
History ( From Wikipedia)
In 1835, the bacterium was originally named Vibrio subtilis by Christian Gottfried Ehrenberg, and renamed Bacillus subtilis by Ferdinand Cohn in 1872. Cultures of B. subtilis
were used throughout the 1950s as an alternative medicine due to the
immunostimulatory effects of its cell matter, which upon digestion has
been found to significantly stimulate broad spectrum immune activity
including activation of specific antibody IgM, IgG and IgA secretion and release of CpG dinucleotides inducing INF A/Y producing activity of leukocytes and cytokines important in the development of cytotoxicity towards tumor cells.
It
was marketed throughout America and Europe from 1946 as an
immunostimulatory 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.
Morphologic and biochemistry
They
are Gram-positive, catalase-positive bacterium, rod-shaped, and has the
ability to form a tough, protective endospore, allowing the organism to
tolerate extreme environmental conditions.
Reproduction
B. subtilis
can divide from a single cell to make two daughter cells, within 30 min
with favorable condition. Amazing right!! In addition, it forms single
endospore that can remain viable for decades and is resistant to
unfavourable environmental conditions such as drought, salinity, extreme
pH, radiation and solvents. The endospore is formed at times of
nutritional stress, allowing the organism to persist in the environment
until conditions become favorable. Most of the commercial product,
agriculture and aquaculture grade are in spore-form condition, which
mean they are simply in sleeping mode, covering them with a protective
layer. Because of this characteristic of resistance and stability,
people are happy to commercialize it into product, where they can keep
it for long period.
Prior
to the process of sporulation the cells might become motile by
producing flagella, take up DNA from the environment, or produce
antibiotics. These responses are viewed as attempts to seek out
nutrients by seeking a more favourable environment, enabling the cell to
make use of new beneficial genetic material or simply by killing of
competition. Wild-type natural isolates of B. subtilis are
difficult to work with compared to laboratory strains that have
undergone domestication processes of mutagenesis and selection. These
strains often have improved capabilities of transformation (uptake and
integration of environmental DNA), growth, and loss of abilities needed
"in the wild." And, while dozens of different strains fitting this
description exist, the strain designated 168 is the most widely used.
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