How to Extract Lactobacillus in Liquids

Lactobacilli are a variety of bacteria found in abundance in nature -- in the atmosphere, plant life and the digestive tracts of animals and humans. Because the bacteria absorb harmful chemicals such as ammonia and produce lactic acid, enzymes and natural antibiotics they are crucially important to the proper functioning of ecosystems and organisms. They are especially important to the intestinal (gut) health of humans as they encourage the growth of "friendly" microorganisms, balance stomach pH, and hinder the growth of harmful pathogens such as E.coli. Extracts including lactobacilli have many uses and applications in medicine, agriculture and food production and preservation. As lactobacilli are so prevalent in the natural world, it is easy to grow a culture rich in them. The process of cultivating lactobacilli is the same for any liquid in which they are present.

Things You'll Need

• 2 bowls
• Large container
• Rubber band
• Rice
• Water
• Milk
• Cloth
• Sugar

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Instructions

• 1

  Prepare a liquid in which to grow the lactobacilli. If you already have the liquid from which you want to extract lactobacilli, skip straight to Step 2. If you are starting from scratch, make the liquid by pour rice into a bowl and cover it with water. Leave for five minutes, then strain the cloudy water into another bowl; the water should only fill half the bowl. Cover the bowl with a cloth and secure it with a rubber band, allowing the rice-water to breathe. Place the bowl in a cool, dark place and leave for one to two weeks. Lactobacilli form more easily in warmer temperatures. At 68 degrees Fahrenheit (20 degrees Celsius) a week is sufficient; at lower temperatures two weeks is best.

• 2

  Feed the lactobacilli. The rice-water (or other liquid you already have) will have attracted many different kinds of bacteria from the air and the lactobacilli need to be encouraged, so that they will displace the others. Strain the mixture into a larger container to remove any scum or spores. Feed the lactobacilli by adding 10 parts milk to the water. Cover the mixture again with the cloth, securing with the rubber band. Leave in a cool, dark place for five days to a week.

• 3

  Skim the mixture. After this time the fats in the milk will have separated to the top and underneath a pure lactobacilli culture will have formed. Skim off the fat, taking care not to mix it with the culture underneath once more.

• 4

  Preserve the culture. Either place the culture in a refrigerator where it will keep for up to a year (if the mixture smells sour, the lactobacilli are no longer present) or add the same quantity again (one to one ratio) of sugar or molasses to keep the bacteria alive at room temperature. The lactobacilli culture is now ready to use.