Lactic acid bacteria serum (LAB)

Application description: Dilute in water (usually 1:20 to 1:30) before adding it to livestock drinking water or feed, or to activate other biological preparations during fermentation. Repeat 2–3 times a week.

Dose: De 1 a 10 ml por litro de agua, usado en las 24 horas.

Dose: Primera dilución a 1 por 20 en agua sin cloro a unos 20 °C; después, de 3 a 4 cl de esta solución por litro de agua, en el riego o añadida a otros preparados (biol, supermagro). En el frigorífico, sin azúcar; a temperatura ambiente, partes iguales de melaza o de azúcar lo conservan y tapan el olor.

Never seal the containers tightly during fermentation: the gas must be able to escape. Store it in the refrigerator (about 5°C), where it will keep for approximately 6 months. If you add brown sugar or molasses until saturation is reached (until it no longer dissolves), it can be stored for up to a year at room temperature. Before using it for livestock, always dilute the culture: the documented guideline is 2 to 3 ml of culture per 10 liters of drinking water for small animals—for larger species or quantities, adjust proportionally and monitor the animal’s digestive tolerance, introducing the product gradually. This does not replace the advice of a veterinarian for any digestive issues, and it is not recommended for very young or debilitated animals without professional supervision.

1) Rice water: Fill a container one-third full with unwashed rice and cover it with chlorine-free water (approximately one-third more by volume). 2) Stir vigorously until the water turns whitish and cloudy from the released starch. 3) Immediately strain the cloudy water into another container and discard the rice (or set it aside for consumption). 4) Cover the container with breathable paper or cloth (never seal it tightly) and let it ferment for 3 to 5 days in a dark place at room temperature (about 20°C). 5) You’ll know it’s ready when it smells like sour milk or yogurt, with a whitish sediment at the bottom: that’s the rice whey. 6) Mix the rice whey with whole milk in a ratio of 1 part rice whey to 9 parts milk (for example, 100 ml of rice whey to 900 ml of milk). 7) Cover it again with breathable paper and let it ferment for another 3 to 5 days in the dark. 8) After that time, the mixture will separate into a yellowish liquid (the lactic acid bacteria whey) and a solid portion (curd): carefully separate the liquid by gently straining it so as not to mix the two phases. This yellowish liquid is the lactic acid bacteria (LAB) culture, ready for use.

1) Captura: pon el arroz en el agua, tapa con una tela y deja de 3 a 5 días en un lugar oscuro, hasta que el agua se enturbie y huela agria. 2) Selección: cuela, añade el salvado al agua y deja de 2 a 3 días. 3) Reproducción: vuelve a colar y añade la leche; a los 2 o 3 días, retira la parte sólida y guarda el líquido amarillento.

1) Remoja el arroz en el agua tibia unas horas o una noche. 2) Guarda el agua lechosa en un frasco lleno a medias, tapado con una malla o un papel, de preferencia a 25-30 °C, de unos días a una semana. 3) Cuando aparezcan tres capas, saca con una jeringa la capa del medio, sin agitar. 4) Añádela a la leche (1 parte por 9 de leche); se puede añadir un 5 % de salvado, que se filtra después. No llenes hasta el borde. 5) En temporada cálida bastan unos 7 días: recoge el suero con suavidad.