Elaine,
So, if there is a high total fungi count but a low active fungi count after=
24-30 hours of brewing does that mean not enough fungi food was in the bre=
w? Or could it be we ran out of food and the active fungi are dying or go=
ing dormant?
--Thomas Giannou
http://www.tandjenterprises.com
----- Original Message -----
From: soilfoodweb_at_aol.com
To: compost_tea_at_yahoogroups.com
Sent: Sunday, April 20, 2003 2:47 PM
Subject: Re: [compost_tea] Typical brew
So, low fungi are OFTEN the result of too low oxygen. The fungi could ha=
ve been in the compost, but they are no longer in a tea that dropped low in=
oxygen. They were consumed.
So, low fungi could be the result of several possible conditions:
1. not in the compost to begin
2. not extracted from the compost (fabric bag is a usual culprit; poor m=
ovement of water through the compost, compaction of the compost in the bask=
et)
3. no foods to feed the fungi (no soluble fungal foods in the compost, n=
one added in the tea brew)
4. fungi killed by lack of aeration (anaerobic bacteria had a feast)
5. fungi sliced and diced by pumps (there are centripetal pumps that don=
't slice and dice much; don't ask me which they are, that was not my resear=
ch that figured that out)
What else did I forget?
Hope this helps -
Elaine Ingh
Received on Sun Apr 20 2003 - 20:39:05 EDT