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Feb 12, 2009

Lactobacillus sp. - the Work Horse at DQ Farm

The work horse at our farm is lactobacillus sp.  We use farm-caught indigenous lactobacillus and brew an Indigenous Micro Organism brew which is sprayed liberally throughout the farm to enhance the health of plants, animals and humans.



The container on the left is two days old.  The curds are seperating out now as the lactobacillus starts to convert the sugars to lactic acid.  The one on the right is still new.











The curd (left) is removed after about a week.  The curd is then fed to the animals.  Some of the staff make a cheese out of the curd.

The yellowish liquid left behind is a concentrate of lactobacillus sp. which will be used to make our IMO spray.





The lactobacillus 'Mother' ready for use.  The addition of raw molasses keeps the bacteria alive and prolongs the shelf life to years.

This is one of the ways how we 'disinfect' and how we keep the farm healthy. 


Hi Mr. Wong,

Do you mind sharing your methods on catching the Lactobacillus spp. in your farm? Thank you in advance.

Posted by: Jumat M. | Feb 16, 2009

Hi Jumat,
I am currently working with a Govt. body to start a training program on sustainable agri. I am afraid there may be an I.P. issue involved here if I release information too early.

Posted by: HS | Feb 17, 2009

Great Mr. Wong,

If the training is open to public please let me know. OAM has been receiving inquiries for such training.

About culturing Lactobacillus spp. I understand. Anyway I just want to compare your method with what I've already learned (but never practice thou...)

Posted by: Jumat M. | Feb 17, 2009

Thanks. My experience has been that farm-caught lacto sp is always more effective than foreign ones.

Posted by: HS | Feb 17, 2009

The comments are closed.