Preparation of Lactobacillus

Hello everyone, am a newbie and I want to thank everyone here at permies for teaching and sharing so much. I have a question about the preparation of lactobacillus. What I seem not to understand is the 1:10 parts measurement. What's the meaning of ''parts''? Then about number of cups, what size of cups exactly? Thanks once again.

One cup is equal to 8 ounces

1 cup is one part:10 parts would be 10 cups

Or 8 ounces to 80 ounces  

You didn't say what measurements your country uses.  So if you use millimeters there are online conversions that would explain these.

Thanks so much Anne. I get but still not too clear about the parts thing. Does 1 part mean the total quantity of the LAB. you have?

The following link has outstanding information.
Lacto write up - Very informative

It means that you add 10x as much liquid A as you do liquid B.

If you take a jug and add 1 cup of milk (liquid B) to 10 cups of water (liquid A) the results would be 11 cups total.

Yeah. Thanks Anne, you've been helpful. And Harry, the video link was great too.

Often I hear folks recommending this or that for it's 'probiotic' content.

Commonly the products recommended only contain one of the many probiotic agents [Lactobacillus acidophilus].

The problem that I see is Lactobacillus acidophilus's only focus is to digest milk.
If milk is 100% of your diet then great. But what if you eat things other than milk?

There are many other probiotics available.

For example I take these:
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus fermentum
Lactobacillus plantarum
Aspergillus oryzae
Bacillus subtilis
Bifidobacterium longum
Enterococcus Faecium
Saccharomyces cerevisiac
Streptococcus faecium

Yeah,Galen. I have thought about your post before too. So I wanted to ask; are all or some of these other probiotics be prepared at home? Because I think combining more than one probiotic gives wider and better results overall.

Kyle Cassano wrote:Yeah,Galen. I have thought about your post before too. So I wanted to ask; are all or some of these other probiotics be prepared at home? Because I think combining more than one probiotic gives wider and better results overall.

To maintain a live culture of each of these 'probiotic' species would be a skill beyond what I have. I buy them as aids to digestion for my livestock. If you research them individually you can see that they allow digestion of a wider variety of biomass, far beyond simply milk.

My goats are happy to digest tree bark. etc.

Okay, I'll check. Thanks.

Galen, your post was very thought provoking.

When a person makes a Lactobacillus, then what are they actually making?  Does it depend on the contents or the original ingredient?

Let's use this one:  Homemade-Lactobacillus-Serum

Another question:  If I don't drink milk and seldom eat yogurt, am I wasting my money buying Lactobacillus acidophilus?

Anne Miller wrote:Galen, your post was very thought provoking.

When a person makes a Lactobacillus, then what are they actually making?  Does it depend on the contents or the original ingredient?

Let's use this one:  Homemade-Lactobacillus-Serum

Another question:  If I don't drink milk and seldom eat yogurt, am I wasting my money buying Lactobacillus acidophilus?

'Lactobacillus acidophilus' is a culture specifically tailored to digesting milk.

Baby animals [calves, lambs, etc] need this as they nurse.

What help does it provide to any adult? What help does it provide if you are not consuming milk?

Good questions.

Milk digestion I think. I think why it's mostly known or popular, is because it can be home made or easy to prepare. I'd like to know which other probiotics can be used in plants, aquaculture and poultry.