introduction about the eco-enzyme
I have tried to make several ones at home, no matter what I am using, lemon or pineapple peels with brown or white sugar, the final products all show the similar brown colour.
It seems to me that no matter what type of fruit peel or sugar used as the material, would all lead to a similar brown colour.
So I am curious about: Why the colour of the final product is different from normal homemade fermentative fruit or vegetable? Are the microbes involved in fermentation have some difference between the both? Is this because of the difference between enzymes that are produced by bacteria?
I have tried to find the appropriate and availible resource about microorganisms that may take part in the fermenting process of fruit and vegetables, but I am still not sure which one would take part in which step of the eco-enzyme. (In my observation, some white tiny spots and big speckles began to float on the the surface of the liquid after a week, before opening the container to release gas and make it become aerobic).
What could be the role of fruit peels aside from being the source of microbes,if it will also produce enzymes to influence the chemical reaction?
Is the eco-enzyme really an enzyme?