GREEN'S PROBIOTIC METHOD

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pep17

Member
MustangStudFarm said:
Streptomyces is the culture that Grokashi is bringing to the game. They get theirs from the beet juice. The beets live in the rhizosphere of the Streptomyces bacteria, so Alan Adkisson uses it to inoculate Grokashi. I wasn't adding it to my homemade 'kashi, so I was trying to understand what I was missing by not using beet juice. Anyways, if you look up Streptomyces, it's the cotton looking growth. I think that it gets all fuzzy at the peak of it's life and I don't exactly know the life span of the stuff, but I don't think that it's very long. Having it turn different colors is part of the process. To me, it looks like IMO from KNF. You know, when the rice will have pink, yellow, and green mold spots. One interesting thing that I did see about Streptomyces was that it contains chitinase, which helps break down crab/crustacean meal.
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Thanks for all the info you shared in the post, really useful! I am close to prepare some gro kashi, but I have a question related with the wheat. aren't the grains of wheat going to spread after the aerobic fermentation? I was thinking of using wheat bran, sice is what I am normally using to prepare the bokashi but now I dont know if using wheat grains istead of wheat bran or maybe using a mix of both of them.

thanks in advance
 
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