With due credits to Dr Rosukun Poompanvong from Thailand who developed Bio enzyme and who is also recognized for the remarkable work in organic farming in Thailand's Organic farming movement by FAO.
I take the opportunity to post about my experiences and knowledge of Bio enzymes with slight modifications.
So why Bio enzymes?
It is a natural multipurpose cleaner that is Eco- friendly, Multifunctional, Organic, Made from waste, Sustainable and Economical.
Bio enzyme preparation:
Ingredients
needed:
- Water
- Jaggery powder (well and good if one can use peels of apple/ mango/ banana/ papaya/ or any fruits peels high in sugar content for that matter, thus making it a fruit bio enzyme)
- Citrus peels (peels of lemon, lime, orange peels (for strong citrus flavoured BE) and/ or even pineapple skins can be used)
Preparation method:
1 portion of Jaggery/ Brown sugar (powder/block) or 2 portions of finely chopped peels high in sugar content
+
3 portions of Citrus fruit peels
+
10 portions of water.
Just remember the ratio 1:3:10 for a jaggery Bioenzyme and 2:3:10 for a fruit bio enzyme.
As illustrated in the picture.
Mix everything in an airtight plastic container/ bottle, I usually use an old bucket with a tight lid.
Leave a 10-15% empty headspace. (Refer pic)
Instructions:
1.
Stir well and close it tightly as airtight
container promotes fermentation and prevents flies/ worms.
2. Label it with the date of preparation as a reminder of the 3-month mark and keep it in a warm
and dark place (preferably under a sink) undisturbed for 3 months.
3. In the first two weeks, open the container every day for a few seconds to release CO2.
4. The third week onwards once in two or three days of opening is enough. Slowly gas will stop building up at the end of 20-30 days. After which you can just leave them undisturbed for the next 2 months. (so a total of 3 months)
The science behind it
Inside the container: The process is very simple and doesn’t need any human intervention. The microorganisms (mostly yeast and few anaerobic bacteria's) present in the air are attracted by the mixture that acts as a host environment. With such preferred place for the microbes take up the nutrients by feeding on sugar's of the peels/ jaggery and divides till done that’s why the maximum extension of 90 days is said. The fermenting microbes continue producing enzymes as long as a food source exists. When the food is all consumed, the microbes either is exhausted or go into a dormant state and stop its enzyme production. Thus, the system is self-limiting or self-sustaining as needed.
As a cleaning agent :
Well explained in the pic.
Why citrus peel?
There are quite high concentrations of protein-digesting enzymes in citrus rind that work well against stains. Also, known for the fair amounts of ascorbic acid (Vitamin C) in its peel that has a bactericidal effect and the natural Citrusy aroma that it imparts in the Bio enzyme.
Why microbes?
Microorganisms are far helpful in building a sustainable environment than we think of. From our body’s (gut health) to cleaning purposes (Bio enzymes) and cooking (fermentation), they help us a lot. Here they're used to digest the sugars thereby producing enzymes and alcohol through fermentation.
Why enzymes?
The bacteria produce enzymes specifically designed to break down certain molecules (sugars and soils stains) into smaller pieces. These smaller pieces become “food” for the bacteria.
It is important to know that the enzymes in these cleaners are not living things and cannot grow or reproduce on their own like the bacterial microbes do. They are more like tools that are created by the bacteria to help break down large molecules.
Why jaggery?
Fermentation is the process by which bacteria and yeast break down sugars (glucose and others), converting them into alcohol (ethanol) and carbon dioxide. Usually, jaggery is specified for the preparation but as far as I can see, this isn’t important. Yeast will feed on most types of sugar (though it struggles with lactose) and there’s little to no difference in the sugars present in jaggery and fruit peels with high sugar content. Maybe jaggery is specified because commercially, yeast is cultured on molasses. I can’t think of any other reason than this.
Does adding Yeast help in quick
fermentation?
I came across a lot of recipes calling for added yeast, the object being, apparently, to speed the whole process up to make it ready in 3- 4 weeks rather than 3 months. The thinking behind this seems a bit suspect. The prime determinant of the speed of fermentation isn’t the initial amount of yeast. Yeast multiplies incredibly rapidly in the right conditions and will naturally reach its population ceiling (determined by the amount of available sugar) if left to its own devices within a very short space of time. To be sure, more yeast will consume the sugar a wee bit faster, but it’s not a difference you’re really likely to notice. You’re just going to end up with a lot more dead yeast cells when the sugar gets finished, giving you more sediment and a bit of a yeasty smell. The important point to note is that in optimum conditions the primary fermentation will be complete within about a 20-30 days, regardless of whether or not you add extra yeast.
Yeasts naturally congregate on
any fruit because they feed on fruit sugars and multiply. They float about in
the air all around us (that’s how traditional sourdough starters are made).
About the only situation, I can
think of where added yeast might be necessary is if you’re using fruit that’s
not so fresh and where the peel is a bit dried out.
So the fermentation ceases when all the sugar is consumed. Once the primary fermentation (the bubbling stage) completes in the first few weeks, the remaining around 2 months are just to let slower secondary fermentation proceed and naturally come to a full stop, which is when all the gas has come out of solution and alcohol (ethanol) is produced along with a heap lot of enzymes.
End-products of Bio enzyme:
1. Ethanol, simple alcohol- Though their concentration is very less in Bio enzyme, nevertheless, they are very effective in knocking out the microbes.
2. Enzymes- Digest wastes, soils, strains and malodors.
3. Ascorbic acid- Effective at breaking down household grime or stains from
animal fats or vegetable oils, such as cooking grease and wine stains.
First month- gas bubbles will be found on the top layer. The gases released from this process are not at all toxic. So don’t worry about safety. Important is to keep the lid tight and release gases from time to time.
Second month- You may notice a white layer on top. That’s a good sign of a naturally occurring yeast. Here the BE smells of Alcohol/ Vinegar.
Third month- You’ll notice the peels settled in the bottom and a thick slurry is formed. This phase of BE has a nice citrus flavour.
Not good signs:
Small worms (black or white)- It happens because the lid was not tight and as a result flies/ pests laid their eggs inside. We don’t want too much oxygen inside the jar, as it will start supporting pests.
Rotten smell- Ideally bio enzymes smell citrus or vinegar-like. If it’s smelling very bad (odour is intolerable). Then again add 100 gms of brown sugar to 1-litre mixture and close it tightly again for 10- 15 days.
Process after bio enzymes are ready
1. - After 3 months the texture becomes opaque and the bulk of
peels would settle down.
2. - Take a big porous filter and filter out the mixture separating
liquid and pulp.
Store it in a cool place.
Applications:
Utilities of the pulp:
1.
Compost for plants.
2. Used to wash utensils, gas stoves or greasy surface by making a slurry out of it.
Utilities of the liquid bio enzymes:
- Floor, Tiles – 1-2 caps for a small bucket. Optional- You can add any essential oils of your choice, I add lemongrass oil as it’s a mosquito repellant.
- The mopped water goes into watering the plants.
- Commode – Use the concentrated liquid + soapnut solution for the pot of the toilet. Again give a soaking time of 30-40 mins.
- Soak the veggies and fruits with 2 parts of Bio enzyme and 8 parts of water for 15- 20 mins. For greens, you can just sprinkle it and then rinse.
- Handwash- prepare a mix of 5 parts of Bio enzyme and 5 parts of thick soapnut solution. (studies haven't proven its efficacy against any virus but it's assumed to work well against viruses as viruses are susceptible to ethanol and acids)
- Declogs (with lots of patience!)
- Purifies groundwater- can add 1 cup of Bio enzyme for 10 litres of water kind of proportions, can be used for overhead tanks too. (If you use the same as a drinking water, make sure you boil it in the absence of potable water purifier)
- Laundry- 700 mL Soapnut + 300 mL Bio enzyme (this works for me whereas you can adjust the ratio)– prepare it in bulk- store it and use it as and when needed. (Let the solution and clothes soak for around 30- 40 mins for the enzymes to work)
Things to
remember
- Save those Citrus peels.
Reserve
citrus peels in the freezer until there’s enough to make the BE. Just make sure
it’s completely defrosted/ thawed at room temperature before adding.
- Keep the mixture of BE in a comfortably warm place.
I said the prime determinant of the speed of fermentation isn’t the initial amount of
yeast but a warm temperature.
Yeast is
happiest in a temperature range that’s just a little below our body temperature.
So cold climate people need to give a warm environment for it to grow.
- And next time while making a new batch of BE, you can add a Lil from the previous batch of BE.
- If too much oxygen gets in, then the yeast stops fermenting and your nutrient-rich, warm sweet liquid becomes the perfect breeding ground for all manner of fungal molds and spores, also makes the citrus peel to rot rather than fermenting. It should not smell bad. The dominant smell should be of citrus flavour.
As with most things, the secret to getting the balance right is getting the balance right, though as with most natural preparations, there is also an enormous amount of latitude.
Health and
Safety:
Through many years of testing it has been internationally proven that enzymes have a very safe toxicological profile, lending to their sustainability profile. Enzymes are not mutagenic and not clastogenic. They are not reproductive or developmental toxins and have low toxicity to aquatic systems.
But the
microbes present in it may cause some mild allergic reactions in the body, especially for the first time users.
But it’s
much better and a safe one than the chemical-laden cleaners.
This is an attempt to make our fragile planet a better place to live. Hope you adopt and inspire others to make.
Please share, leave your questions and comments.
Tag me along
when you make and use BE, I’ll be the happiest to know!
When you use this information somewhere else or make one following my post just - give credit where credit's due.
Hi Maria! I read your explanation about how soaking veggies in BE helps remove pesticides. But I can't for the life of me find it again. Can you help please..!!
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