Also talking about the application of Jiuqu in the cultivation of bluegrass

Today, after reading Wanyunkun Lanyou's masterpiece on the Application of Jiuqu in Orchid cultivation, because the wine-making industry happens to be one of the projects in my industry, I have dabbled in it a little bit and used "Jiuqu" and "Wine meal" as experimental plants for orchid cultivation, in order to enable the majority of orchid friends to better understand the application of Jiuqu in orchid cultivation. In order to avoid causing irreparable bacterial damage to bluegrass due to the misleading of a little knowledge, I would like to ask all of you to make corrections.

"Jiuqu", also known as "white shell", "wine medicine" and "mother wine", contains "saccharifying bacteria" and "yeast". It is shaped like a ping-pong ball (also powdery), white and crushed. It can convert starch into alcohol. In the era of underdeveloped microbial industry, "Jiuqu" is an indispensable material for wine-making. The general method of making folk wine koji is to combine raw flour (rice, wheat, beans, rice bran). Add water or Chinese herbal juice, press the mold firmly after stirring, rest to make it mildew and ferment (during this period must pay attention to the control of temperature and humidity), turn the stack into wine koji after three months. The manufacture of Jiuqu must be controlled by conditions to screen high-quality yeast and aspergillus in the natural environment, but it uses almost unsterilized raw materials, and the air in the koji room also circulates with the outside world. therefore, in the process of making Jiuqu, there is not only the production of yeast and aspergillus, but also mixed with some acid-resistant and anaerobic bacteria, such as esterifying bacteria, lactic acid bacteria.

Due to the factors of these mixed bacteria in Jiuqu, at the same time, it also causes the change of the flavor of the wine, as for whether the flavor of the wine becomes good or bad, or even rancidity, it depends on the quality of the koji, and the quality of the koji also depends on the production conditions of the koji, so to make a good koji really needs the cooperation of weather, geography, human harmony and other conditions, and therefore, the koji of famous wines in our country must be made by ourselves. Moreover, they will not easily change the music room, and if they move, they must move some equipment from the old music room, and the music makers will also pass it on from generation to generation. if there are so many variation conditions under the conditions of a professional wine-making industry, it is difficult to control the quality.

After the above explanation of "Jiuqu", I believe we all have a basic concept. Now let's get back to the point and introduce "Jiuqu" into the application of bluegrass cultivation. Before the research and development of "active soil", individuals also used "Jiuqu" and "wine meal" as additional plant materials for dill orchid grass, adding a little "wine koji" and "wine meal" to the plants of granular soil, goldstone, longan bark and snake sawdust. Through several comparative experiments of several groups of different varieties of bluegrass, it was found that when the temperature was less than 20 ℃, the relative humidity was less than 40%, and the orchid basin soil was relatively dry, it seemed to have no effect on bluegrass. When the temperature is 20: 25 ℃, the relative humidity is 50%, and the orchid basin soil is relatively dry, we can feel the obvious effect of bluegrass on the development. However, when the temperature was higher than 25 ℃ and the relative humidity was 60% or more, the silky white hairs like white silk disease began to grow on the surface of the basin soil, and then bluegrass gradually showed the symptoms of damage, first the leaf beetles and leaves were yellow, and then the Reed head was black, resulting in symptoms like soft rot. After inspection, it was found that the orchid basin was full of filamentous white hairs, and the blue roots were black and edema. After consulting some koji experts, we learned that Jiuqu contains two kinds of fungi: mold and yeast. in the process of wine brewing, the growth of mold will produce liquefaction and saccharification enzyme, and this kind of liquefaction and saccharification enzyme can make yeast proliferate into a strong strain, but the mold will produce heat when it grows to produce liquefaction and saccharification enzyme. When the heat can not be effectively removed, it will continue to accumulate and make the temperature rise. In the end, he killed himself and the yeast in the koji. This situation is called "koji burning" in wine-making technology. when water is added, miscellaneous bacteria from the water or atmosphere become strong bacteria, which is especially easy to happen in summer because of the high ambient temperature in summer. koji heat is not easy to remove, which increases the chance of koji burning. Therefore, in a high-temperature and humid environment, the occurrence of similar white silk disease and soft rot in bluegrass should be regarded as a phenomenon of "koji", that is, the mixed bacteria of "wine koji" and "wine meal" in the plant material produce liquefaction and saccharification, the resulting high heat kills the blue bacteria in the plant and the orchid root, and when the temperature cools down, the mold and miscellaneous bacteria of the wine koji in the orchid basin are much more than the beneficial nitrifying bacteria and blue bacteria. Under the inhibition of the law of the jungle, the bacterial damage of bluegrass led to the occurrence of white silk and soft rot.

Therefore, I must appeal to everyone here that "Jiuqu" is not suitable as a plant additive when growing orchid grass, but "wine meal" can be used as topdressing after being fully fermented, but it is best to go through a sterilization procedure before using it. "Jiuqu" remaining in the meal will be completely killed before use. Finally, I must emphasize that "active soil" is not equal to "Jiuqu". "active soil" is only used as an addition material for orchid cultivation, and it does not contain any bacteria in itself. it is simply the best nutritional material for orchid culture. With regard to the application of "active soil" in raising orchid and dill grass, as long as we do not have any doubts about publicity and advertising, A Miao will be happy to put forward her own experience and discuss with you in the future. thank you! (Guo Jianmiao, Taiwan)