{"id":10185,"date":"2026-02-16T12:12:29","date_gmt":"2026-02-16T11:12:29","guid":{"rendered":"https:\/\/www.imbe.fr\/?p=10185"},"modified":"2026-02-16T16:34:50","modified_gmt":"2026-02-16T15:34:50","slug":"lifofer-un-biofertilisant-a-base-de-litiere-forestiere-fermentee","status":"publish","type":"post","link":"https:\/\/www.imbe.fr\/en\/lifofer-un-biofertilisant-a-base-de-litiere-forestiere-fermentee\/","title":{"rendered":"Fermented forest litter (LiFoFer) : Kinetic parameters for the production of lactic acid and other metabolites"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Biofertiliser made from fermented forest litter\u00a0<\/strong>(LiFoFer),<\/strong> is produced from forest litter\u00a0- <\/strong>in our case\u00a0white oak<\/strong> collected from the Sainte-Victoire massif - mixed with agricultural by-products<\/strong> (whey, molasses, wheat bran).<\/p>

Production involves two stages:<\/p><\/div><\/div>

  1. Solid fermentation<\/strong> 1 month at room temperature (between 15\u00b0c and 25\u00b0C) in the absence of oxygen, followed by a cold storage<\/strong> for several months or years<\/li>
  2. Activation before agricultural application<\/strong> culture submerged with a little molasses for 1 week<\/li><\/ol>

    \u00a0<\/p>

    This study<\/a>, published in the journal Fermentation<\/em>,is the result of collaboration between the teams\u201c.\u201cMolecular Biology, Evolution and Ecology<\/a>\u201c, \u201cCHImiometry, Design of experiments, Expert systems<\/a>\u201dand the Technical Department\u201cChemical Analysis for Ecology<\/a>\u201c.<\/p>

    Sophie Nafil (BUT student), Lucie Mich\u00e9<\/a>, Loris Cagnacci<\/a>, Martine Martinez<\/a> and Pierre Christen<\/a>, have assessed the effect of storage time<\/strong> (6, 18 and 30 months) and temperature<\/strong> (ambient vs 29\u00b0C) on the activation phase<\/strong>, This is achieved by monitoring the pH, the consumption of sugars and the production of metabolites, including lactic acid, which acts as a preservative for the bio-product and as a biological control agent (anti-fungal).<\/p>

    The main results obtained are as follows<\/p>