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  Volume 9, Issue 36 - May 07, 2008
 
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Beneficial bacteria keeps ponds and lakes cleaner

Beneficial bacteria used as part of a regular pond maintenance program has been shown to keep pond and lake water cleaner, clearer and healthier than ponds that are not treated.

Beneficial bacteria, or pond bacteria as it is more commonly called in the pond industry, are naturally occurring microorganisms that live in water and consume and digest organic matter in ponds and lakes such as fish waste, excess fish food, dead vegetation and even fertilizer run-off. During digestion, the waste is converted into harmless carbon dioxide and water. This process helps with the control of odors, aids in the reduction of ammonia and nitrites and also assists in nutrient reduction, which can lead to poor water quality and aquatic weed growth.

Over time the natural levels of pond bacteria can diminish or become overloaded and crowded out by the more harmful anaerobic bacteria, which is the bacteria responsible for the slow breakdown of waste that results in odors and ammonia build-up. Additionally, chemical use, pesticide run-off and even just a high influx of organic waste such as a high population of fish can create an imbalance in a pond ecosystem where the current level of pond bacteria cannot keep up and an inoculation of fresh beneficial bacteria is needed to regain balance.

As with most organic programs, beneficial pond bacteria can take a few weeks to take effect and should be looked upon as a long-term solution requiring as much as weekly or a little as monthly application. Once bacteria has been added, its takes them time to multiply out and achieve the necessary levels required to take on the organic waste load that is present. After that is achieved, the bacteria will begin to die off back to the appropriate levels needed to keep the pond balanced.

For more information on pond bacteria and other natural pond supplies, visit Natural Environmental Systems at www.naturalenviro.com.

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Copyright 2008 by United Press International.
All rights reserved.

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