In reply to Post #1
Not moulds as such but I have looked at the results of mould and yeast activity. Bacteria secrete all manner of enzymes onto the substrate which in turn creates various simple sugars/amino acids/short chain fatty acids etc which as we know are very attractive to carp. I've gone down the route of keeping a bait damp and warm and with an open texture to the bait could allow the bacteria/yeast to attack below the surface of the bait creating (hopefully) a more digestible bait via pro biotic.
Not moulds as such but I have looked at the results of mould and yeast activity. Bacteria secrete all manner of enzymes onto the substrate which in turn creates various simple sugars/amino acids/short chain fatty acids etc which as we know are very attractive to carp. I've gone down the route of keeping a bait damp and warm and with an open texture to the bait could allow the bacteria/yeast to attack below the surface of the bait creating (hopefully) a more digestible bait via pro biotic.
In reply to Post #2
Maybe but some moulds also release toxins. Which is why sensible people don't eat mouldy food. I know carp have a different digestive system to people, but I'd still be wary.
Maybe but some moulds also release toxins. Which is why sensible people don't eat mouldy food. I know carp have a different digestive system to people, but I'd still be wary.
In reply to Post #1
Have a look at sae baits, b1 or b2 boilies
Have a look at sae baits, b1 or b2 boilies
In reply to Post #3
penicillin is a mould
penicillin is a mould
In reply to Post #3
some are also spore forming and pathogenic
some are also spore forming and pathogenic
In reply to Post #6
I had a red letter day thirty, thirty five years ago with a ritchworth bait, I think they were
Tropical mango ?
In February with manky hook baits
I've never found the answer , maybe it wasn't the bait
I've experimented with hook baits only, I really draw the line at bunging anything rotten into a lake
that could be eaten
I've been out in boats during the winter and the bottom is covered in rotten baits
So maybe being rotten isn't the answer
Using enzymes could be an avenue worth following up, I'm still trying 😂
From my experience the moulds develop when I've got it wrong
I had a red letter day thirty, thirty five years ago with a ritchworth bait, I think they were
Tropical mango ?
In February with manky hook baits
I've never found the answer , maybe it wasn't the bait
I've experimented with hook baits only, I really draw the line at bunging anything rotten into a lake
that could be eaten
I've been out in boats during the winter and the bottom is covered in rotten baits
So maybe being rotten isn't the answer
Using enzymes could be an avenue worth following up, I'm still trying 😂
From my experience the moulds develop when I've got it wrong
In reply to Post #7
red better sounds better than the enzyme debate
red better sounds better than the enzyme debate
I think common sense tells us when something isn't right in terms of moulds etc, a nice speckled bait that's going sticky screams (hopefully) edible mould/yeasts whereas a nasty green/blue says bin it... I always coat my birdfoods in a sugar solution when frozen and allow to turn for 48hrs, seems best at this time and very instant, more so than the same bait as a standard air dried bait.. Imo certainly worth doing
In reply to Post #8
I wouldn't want to embarrass myself talking enzymes
My methods are so simple , i like to enjoy my fishing , best bait additive by far 👍🏻
Back to fungi and moulds , there probably is something in it
I wouldn't want to embarrass myself talking enzymes My methods are so simple , i like to enjoy my fishing , best bait additive by far 👍🏻
Back to fungi and moulds , there probably is something in it
Yeast and moulds are BOTH fungi.
Agree that Penicillium is the most probable species.
Agree that Penicillium is the most probable species.
In reply to Post #11
There are several things I have witnessed carp refusing over the years..........mouldy boilies is one of them!
Over preserved baits is another
And right now at linear fisheries, the floor is covered with uneaten sweetcorn! Think carefully
There are several things I have witnessed carp refusing over the years..........mouldy boilies is one of them!
Over preserved baits is another
And right now at linear fisheries, the floor is covered with uneaten sweetcorn! Think carefully
In reply to Post #10
i wonder if theres all this bait fuss within the koi food industry?
i wonder if theres all this bait fuss within the koi food industry?
In reply to Post #14
The Worldwide aquafeed industry value is around 65 billion dollars, around 30 % of that figure is associated with carp , the highest percentage relative to species.
The use of enzymes/ amino acids is one of the main areas of interest
The research and development budgets are substantial
The Worldwide aquafeed industry value is around 65 billion dollars, around 30 % of that figure is associated with carp , the highest percentage relative to species.
The use of enzymes/ amino acids is one of the main areas of interest
The research and development budgets are substantial
In reply to Post #15
The industry is looking to make feed more digestible and therefore more sustainable
and also more also more profitable
I think this is the way forward , digestability
Reading back to my earlier post , I should of added I used to prepare my hookbaits in
advance with nylon and they were the only hookbaits I had available
I was just in the right place at the right time
The industry is looking to make feed more digestible and therefore more sustainable
and also more also more profitable
I think this is the way forward , digestability
Reading back to my earlier post , I should of added I used to prepare my hookbaits in
advance with nylon and they were the only hookbaits I had available
I was just in the right place at the right time
In the 80's I used to make boilies out of tinned kitekat, the same stuff we used as a paste in the 70's, and just added a binder and boiled it for a couple of minutes. It would stink disgusting and you would be almost vommiting with the stench, but it was a good bait.
But, I would find it was at its best a few days after making it when it would be covered in white fungussy mould growing on it.
But, I would find it was at its best a few days after making it when it would be covered in white fungussy mould growing on it.
I posted this on the hmbb group...
Mould or sugars...
I saw a post on the Bank Tackle page and had to comment.
Everyone telling this lad that the white dusting on his baits are sugars coming out of the baits, and i have heard similar on here and elsewhere many times.
Its mould, if you think its sugars them give it a lick and see.
This mould is like the stuff that forms on cheese, and isnt toxic like the blue/green or black moulds.
Its a natural part of the bacteria process and can actually improve the attraction and food signal from a bait. I have had some great multiple catches when my bait has been on the turn.
I have always said they too many lads are fishing with baits that are too fresh
Mould or sugars...
I saw a post on the Bank Tackle page and had to comment.
Everyone telling this lad that the white dusting on his baits are sugars coming out of the baits, and i have heard similar on here and elsewhere many times.
Its mould, if you think its sugars them give it a lick and see.
This mould is like the stuff that forms on cheese, and isnt toxic like the blue/green or black moulds.
Its a natural part of the bacteria process and can actually improve the attraction and food signal from a bait. I have had some great multiple catches when my bait has been on the turn.
I have always said they too many lads are fishing with baits that are too fresh
In reply to Post #19
I've found that my birdfood/liver/yeast bait turns pretty quickly, more so if I cover the baits in a light sugar solution straight from the freezer.. 48hrs seem the golden period if left somewhere warm.. These bait are without doubt to me much more effective.
I've found that my birdfood/liver/yeast bait turns pretty quickly, more so if I cover the baits in a light sugar solution straight from the freezer.. 48hrs seem the golden period if left somewhere warm.. These bait are without doubt to me much more effective.
In reply to Post #21
I aim for the beginning of little white spots with the surface of bait starting to become sticky with a slightly sweet sickly smell. When you get this stage it's very obvious imo and very effective
I aim for the beginning of little white spots with the surface of bait starting to become sticky with a slightly sweet sickly smell. When you get this stage it's very obvious imo and very effective
In reply to Post #13
I have watched carp that had been caught regularly on sweetcorn ignore it for days until it looked like a grey colour, horrible looking stuff. They then ate it.
I have always considered the white skin is the sugars, salts and enzymes coming to the surface of the bait, the name is efflorescence and is a natural process in foods and cements.
So many baits are definitely better when this white skin or stickiness appears, both shelf life and frozen.
Who was it mentioned the Tropical Mango, Honey Yucatan or Tutti Frutti?
When they got sticky, boy did they catch.
As for frozen, if the bait smells slightly rancid, like gone off excessively oily bacon, it does not seem to catch compared to the sickly sweet.
I have watched carp that had been caught regularly on sweetcorn ignore it for days until it looked like a grey colour, horrible looking stuff. They then ate it.
I have always considered the white skin is the sugars, salts and enzymes coming to the surface of the bait, the name is efflorescence and is a natural process in foods and cements.
So many baits are definitely better when this white skin or stickiness appears, both shelf life and frozen.
Who was it mentioned the Tropical Mango, Honey Yucatan or Tutti Frutti?
When they got sticky, boy did they catch.
As for frozen, if the bait smells slightly rancid, like gone off excessively oily bacon, it does not seem to catch compared to the sickly sweet.
In reply to Post #23
If my pre digested fish meal turned up with mould on I'd be livid 😂
If my pre digested fish meal turned up with mould on I'd be livid 😂
i wonder whats @TCarper spin on this? 
In reply to Post #25
That is what happens to our hook baits very rapidly, when I leave the mild stabiliser out of the liquid cures. Our liquids are all constructed by me. I have to be very careful what I say, that's exactly why I have not posted anything on this thread. It is nothing to do with you lot, it is to do with the other people in the background, who will be reading what I write about this subject like a hawk. Business is business.
That reaction which you can see below... Is happening like a mini whirlwind, inside every hook bait we produce. There's a good reason why our company logo, has been a mini 'whirlwind' around the outside of a little round ball since we first started.
I have to stop that reaction below, just enough, for the hook baits to live inside a tub and to be user friendly.
That is what happens to our hook baits very rapidly, when I leave the mild stabiliser out of the liquid cures. Our liquids are all constructed by me. I have to be very careful what I say, that's exactly why I have not posted anything on this thread. It is nothing to do with you lot, it is to do with the other people in the background, who will be reading what I write about this subject like a hawk. Business is business.
That reaction which you can see below... Is happening like a mini whirlwind, inside every hook bait we produce. There's a good reason why our company logo, has been a mini 'whirlwind' around the outside of a little round ball since we first started.
I have to stop that reaction below, just enough, for the hook baits to live inside a tub and to be user friendly.
In reply to Post #26
Glad you stop the reaction😂
I've always read that moulds and sweeteners are taken
mistakenly , because the “chemicals “ for a better word are similar
to the “sugar” and structure in invertebrates
The use of yeasts also create reactions in bait
I used to use richworths back in the day, perhaps them going sticky was a plus
Considering the base mix used , which was probably poor
I hope we are past this now with bait
I believe fermented baits are an avenue worth exploring
But it isn't as simple as making the baits mouldy
Glad you stop the reaction😂
I've always read that moulds and sweeteners are taken
mistakenly , because the “chemicals “ for a better word are similar
to the “sugar” and structure in invertebrates
The use of yeasts also create reactions in bait
I used to use richworths back in the day, perhaps them going sticky was a plus
Considering the base mix used , which was probably poor
I hope we are past this now with bait
I believe fermented baits are an avenue worth exploring
But it isn't as simple as making the baits mouldy
Reading ALL pages