From: gil carandang (gil_carandang@HOTMAIL.COM)
Date: Sat Apr 19 2003 - 10:13:58 EDT
jeff,
thanks for the information. it is really of great help. currently, we do a
lot of experimentations and observations on several vegetable families. we
do our own microbial culture using lacto bacilli, forest and bamboo
microorganism. apparently, the forest ones are much fungal and the bamboo
much bacterial. lactic acid bacteria however is our main workhorse in
composting, digestion and arresting foul odors. we do a lot of anaerobic
fermentation. in fact, we ferment our materials first before we really
compost them. we make special designer compost that includes several
diversed materials of which we inoculate with beneficial indigenous
microorganisms and add lots of bionutrients we normally extract from herbs.
our designer compost we add rice bran and rice hull charcoal aside from
microbes and bionutrients. this compost is what we will start using for our
compost teas. anaerobic to aerobic? well, let's see.
again, thanks. gil
>From: Jeff Lowenfels <jeff@GARDENER.COM>
>Reply-To: Sustainable Agriculture Network Discussion Group
><SANET-MG@LISTS.IFAS.UFL.EDU>
>To: SANET-MG@LISTS.IFAS.UFL.EDU
>Subject: Re: [SANET-MG] fungal vs bacterial/ till no? No till?
>Date: Fri, 18 Apr 2003 22:02:42 -0800
>
>Hi Gil,
>
>You asked if there is any why to tell what a plant likes in terms of
>bacterial vs. fungally dominated soils.
>
>I am sure Dr. Elaine will give a better answer, but the way I remember it
>is
>to think of where the plant I am trying to grow sits on a line of
>succession
>from short growing season desert to grasses to prairie to deciduous woods
>to
>hardwood forests to old growth conifers.
>
>Annuals and row crops are at the bacterial end...things that take a short
>time to grow and produce.
>
>My understanding is that there are "generally" the same numbers of
>bacteria
>in healthy soils no matter where the soil is taken along the line. It is
>the
>fungal numbers that change and increase as the system matures so that by
>the
>time you get to old growth, you have very high fungal dominance. And, of
>course, tilling decreases these numbers by killing the fragile, invisible
>fungi in the soil so you are left with a higher ratio of bacteria after you
>till.
>
>And, if you can stand two more paragraphs, getting rid of fungus is why we
>here in Alaska actually want to till gardens the first few years after they
>are carved out of the black spruce forests that are our back yard.....our
>soils are so fungal, it is hard to grow lots of annuals unless the soil is
>turned..
>
>Breccias, on the other hand, do well in our fungal soils. It is a kid's
>hell. Broccoli, kohlrabi, Brussels sprouts. You may have heard of the
>giant
>100 pound cabbages. Of course, this may be more a factor of the cool
>temperatures or their ability to attract bacteria regardless of fungal
>numbers in the soil. This family of plants does not form mycorrhizal
>relationships either.
>
>You can tell my gardening engines are running, but spring has just now
>arrived here. Sorry. And, please correct me, Dr. Elaine!
>
>Cheers,
>
>Jeff L
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