Hence, this experiment is to test the hypothesis which would be effective microorganisms do hep aid the overall growth of plant .
We’re starting off by making our own lactobacillus. First, will rinse and wash the rice to collect the starch on the rice. The starch water acts as an initial food source. Then we will cover that with a lid and leave it on to ferment for four days. After the rice water cultured after 2-3 days, we will collect the middle layer (leaving the thin layer of sediment on the bottom and the thin layer floating on the top, although this part is not that important)and add 10 parts milk into it, cover it with lid again and wait for 7 days. By adding milk to the rice, we are providing a lactose-rich environment for the lactic acid bacteria to outcompete all other bacteria or yeast or other elements that is in the rice wash water, and because the lactic acid is dominant culture. After that, it will curd up on top, drop sediment to the bottom and the middle yellowish layer is effective microorganism 1. Then we will scoop out curd and sieve out the middle layer.
In order to that we will add equal parts of molasses to keep it shelf stable at room temperature for 6 monthsAt the end of our experiment, our plant with lactobacillus is expected to clearly advance as the effective microorganisms (EM) used is a microbial inoculant promoted to stimulate plant growth and soil fertility in agriculture. Observational changes are increase in the plant height, root growth, plant colour becomes more vibrant. For the effective microorganisms however, the lactic acid is the first to become active and will create a white film at the top of the liquid. The photosynthetic bacteria are the last to awaken and when they become active, th EM will take on a sharper sharper, more pungent smell. This happens anywhere from3-4 weeks up to 6 months depending on storage.
(Optimal pH ranges for Lactobacillus bulgaricus (pH 5.8 to 6) The optimum growth temperature for lactobacilli lies between 30 and 40 C ).
