Transcription
Hello everyone. Today in this video, I want to check the twenty-hour infusion of cloves, dried clove buds, for the appearance of any microflora in this infusion. And also, I want to check the effect of cloves on our symbiotic microflora, or more precisely, on lactobacilli. I have a lot of cloves; I regularly buy and consume them. They are in this large bag. And for my experiment, I decided to take whole cloves and ground cloves.
Into the first shot glass, which I, by the way, pre-boil and disinfect, I will add ground cloves, ground by myself on a coffee grinder. That is, this is not pre-ground cloves, but whole, freshly ground ones, also in a small amount. And into the third, last shot glass, I will add both ground cloves in a small amount and whole cloves. And besides, I want to add lactobacilli here. I take this starter culture; these are my lactobacilli casei. And I will sprinkle them into the shot glass and then, after 24 hours, I will see what microflora appears in the first, second, and third shot glasses. Or maybe even earlier. I will take samples from these glasses several times. By the way, in my last video, by some miracle, cloves did not make it into the review, although I did take them. And I think this is probably some kind of sign, and cloves need to be given special attention. Today, we will check this together.
Here, 24 hours have passed since the start of infusing cloves in water. In the first shot glass, where there are whole cloves, the device shows +133, +134 mV. And this positive ORP value suggests to me that there are probably no microorganisms there. But let's look under the microscope. I searched for a long time for something to focus on, but I couldn't find any living microorganisms. Indeed, I managed to focus on some organic element; maybe it's just a particle of the clove itself. But look, pay attention, there are practically no microorganisms.
The second glass, into which I added ground cloves, shows me an ORP at the level of +14 mV, which is approximately the same as it was initially in this water. I take a drop of this infusion as a sample, and under the microscope, we can already detect a certain number of vibrating microorganisms here. These are not fast, not flagellated, not soil bacteria. That is, this is not pathogenic, not conditionally pathogenic microflora, but rather some kind of calmly moving microflora that can be found in fermented products, and so on. Well, again, there are relatively few microorganisms here, even to say that there are few.
Let's see what's in the last glass. The device shows me an ORP at the level of +95 mV, which is lower than in the previous samples. It can be assumed that the added lactobacilli managed to lower the ORP a little, which is, of course, a plus. But let's see if the lactobacilli themselves survived in the presence of cloves. And look at the abundance of living, vibrating microorganisms we can observe here. Among all this abundance, lactobacilli are clearly present. They are not long, not too large, short, but look how freely and well they feel themselves here in the presence of cloves. From which I can conclude that cloves do not suppress our symbiotic microorganisms. Another separate plus. And look, in another place, I have already found longer, rod-shaped lactobacilli, as you can see with me now.
Pay attention to the characteristic movement of all this microflora. It is not fast; it does not run from corner to corner. It vibrates as if staying in place, or moves slightly with the current. But we do not observe any fast bacteria here that would cause us concern. In general, the picture is very, very interesting. And you know, this even makes me think, why not try to make clove kvass, for example, a probiotic one? Look at what interesting microflora has developed here in the presence of cloves. I don't see any obvious pathogens. Lactobacilli live and thrive here. The microflora vibrates. There are no fast, soil, or unnecessary bacteria here.
I conclude that cloves, as is customary, are used to suppress the growth and vital activity of certain pathogenic microorganisms, and their use is advisable. That is, cloves, in my experiment, prove their antimicrobial and selective antibacterial properties. Well, what do you think based on this experiment? I, in turn, am going to use cloves more widely in my diet. I liked the result, and I am definitely waiting for your opinions and comments on today's video. I am also waiting for you in my other videos. Bye.