From: Thomas Giannou (thomas@tandjenterprises.com)
Date: Sun Apr 20 2003 - 19:05:17 EDT
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@aol.com 
  To: compost_tea@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
This archive was generated by hypermail 2.1.5 : Wed Apr 23 2003 - 16:57:50 EDT