XÂY DỰNG QUY TRÌNH TẠO CHẾ PHẨM BOKASHI TỪ VI KHUẨN LACTIC VÀ NẤM MEN

Abstract

Lactic acid bacteria (LAB) and yeast were isolated from rice wash water and cultured in fresh pasteurized milk as a medium for biomass growth under anaerobic conditions. The bacterial density of lactic acid bacteria and yeast reached 8.57 x 107 and 9.03 x 107 (cfu/ml) respectively after 24 - 48 hours of incubation at 37°C. The results showed that the bacterial density of the beneficial mixed microorganisms including LAB and yeast after fermentation reached 1.02 x 107 and 8.83 x 106 cfu/g respectively, which can be used as a biofertilizer to quickly decompose organic compounds and reduce foul odors in agricultural production.
Keywords: Lactic acid bacteria (LAB), yeast, probiotic Bokashi.