Mountain microorganisms

A microbial inoculant that enhances soil biological activity, accelerates the decomposition of organic matter, and promotes the availability of nutrients for crops. It is also used as a compost activator and in biofertilizers.

Application

When to use: Routinely

Application description: Apply the liquid solution, diluted in water, by watering the soil or mixing it into compost; it can also be sprayed, in diluted form, onto the foliage. Avoid contact with direct sunlight and chlorinated water. Repeat the treatment every 30 days or at the start of each growing cycle.

Dose: Generally, 1 L of liquid per 10 to 20 L of water (1:10 to 1:20). Some sources recommend up to 1 part liquid to 4 parts water (20%) for the aeration-activated phase.

Tips

Discard any batch that shows signs of green, black, or pink mold: only white, cottony mold is usable. During the solid phase, seal the container tightly: oxygen can spoil the fermentation. Always use non-chlorinated water (chlorine inhibits microorganisms). The fermented liquid in a jug will keep for several months in a tightly sealed container in a cool place; the liquid activated by aeration should be used within the same day.

Preparation process

Collection: 1) Bury the cooked rice under the leaf litter in a native forest, in a spot where you can already see white mycelium in the soil. 2) Cover it with leaf litter and let it sit for 15 to 20 days. 3) The sample is ready when the rice is completely covered with a white, cottony mold; if mold of any other color appears, discard the sample.
Solid-state phase (optional): 4) Mix the forest litter or the culture with cornmeal, bran, or oats in a 20-liter airtight container. 5) Add the molasses dissolved in water (and, depending on the variation, honey production byproducts—honey foam or filtration residues—or sugar, 5% of the mixture’s weight), then check the moisture content using the fist test: the mixture should be moist without dripping. 6) Pack it down, seal it tightly, and let it ferment for 30 days in an airtight container. 7) To make an even larger batch, mix 10 kg of this product with the same proportions of fresh ingredients and let it ferment for another 30 days.
Liquid phase, as desired: 8a) In a container: dissolve the molasses (and, depending on the variation, honey foam, honey filtration residues, or sugar) in non-chlorinated water, add the bran, then the “capture” or solid phase, pour the mixture into an airtight container equipped with a pressure relief valve (siphon) and let it ferment for 15 to 30 days, until a sweet, fermented odor develops, similar to that of shisha or yeast. 8b) Aerated activation: dissolve 100 g of molasses in 20 L of unchlorinated water, wrap 500 g of the solid phase in a coarse cloth, submerge it in the solution, and aerate with an aquarium air pump for 24 to 72 hours.

Preparation time

Capture: 15 to 20 days. Solid phase (optional): 30 to 60 days. Liquid phase: 15 to 30 days in a container, or 24 to 72 hours in an aerated activation process.

Product obtained

A liquid culture of beneficial native microorganisms (fungi and bacteria from forest soil), used in diluted form as an inoculant to activate biological activity in the soil and in fermented preparations.

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