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Originally Posted by greentiger87
Chitin as the primary nitrogen source promotes the production of antifungal enzymes/metabolites and favors actinobacteria. For actinobacteria, the brewers yeast powder may actually be counterproductive. Actinobacteria are well adapted to situations with very little nutrition, and perhaps no exogenous growth factors, unlike many bacteria. However, it is a standard component of many culture mediums. I haven't yet experimented with leaving it out, but I will.
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Thanks for sharing your experiment in such detail.
Since yeast are a single celled fungi and their cell walls are held together by chitin, wouldn't the antifungal metabolites made by the streptomyces also kill off the saccharomyces cerevisiae yeast?
Did you have the opportunity to try your brew against an active fungal leaf infection? An active culture already rich in antifungal enzymes sounds likes it may be very potent against fungal pathogens.
Quote:
Originally Posted by Master_Gardener
Some plants will benefit from the inoculation of both Mycorrhizae and Rhizobium. I used both this year.
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Yes, I've done the same with peas and beans.