FAQ's - Frequently Asked Questions about EM
1. What is EM?
2. When was EM discovered?
3. Who invented EM?
4. How does EM actually work?
5. How can I tell the EM has expired?
6. Should I keep the EM-1 in the refrigerator?
7. How long should I store my EM-1?
8. Since EM helps to control insects, nematodes, diseases, and weeds, is it a pesticide?
9. What is the difference between EM, EM-1 and EM-A?
10. Can EM-A be reactivated?
11. Why should activation into EM-A not take place in a metal container?
12. What is EM-X and how is it dosed?
13. What is Bokashi?
14. What is EM-5?
15. What is EM-FPE?
16. What are lactic acid bacteria?
17. What are yeasts?
18. What are phototrophic bacteria?
EM (Effective Microorganisms) are little helpers with a strong character. EM consists of various types of microorganisms, which gather in nature and can be bred in specific forms. EM influences the microbial environment in such a way that regenerative microorganisms predominate. As a result, an environment is created in which, by means of fermentation, microorganisms can play a positive role with regard to plant growth and quality and soil fertility. Fermentative degradation is stimulated, thus preventing putrefaction and reducing energy loss. A soil in which regenerative microorganisms predominate can achieve optimum yield levels, suppress disease and provide products of superior quality.
The research towards discovering EM was started in the 1960's by Prof. Dr. Teruo Higa who was looking for an alternative to agricultural chemicals. He discovered that naturally existing microorganisms can be a powerful tool, and through trial and error, found out that the key was the combination of certain naturally existing, beneficial, aerobic and anaerobic, nontoxic and nonpathogenic microorganisms.
EM was not invented; it is not an engineered product. The potential of the naturally existing microbes and their coexistence abilities were "discovered" and developed by Dr. Teruo Higa who is professor of horticulture at the University of the Ryukyus in Okinawa, Japan.
There is documented scientific evidence to indicate that EM cultures can (a) suppress soil-borne pathogens, (b) accelerate the decomposition of organic wastes and residues, (c) increase the availability of mineral nutrients and useful organic compounds to plants, (d) enhance the activities of beneficial, indigenous microorganisms, e.g., mycorrhizae, (e) fix atmospheric nitrogen, and (f) reduce the need for chemical fertilizers and pesticides. Actually, EM tends to simulate the "rotation effect," a term used by agronomists to describe the regeneration of beneficial soil microorganisms and suppression of harmful ones which results from crop rotation.
5. How can I tell the EM has expired?
The EM-1 product labels have an expiration date stamped on it. Beyond the expiration date, application of the product may not be effective or may be less effective. A measurable but not accurate indicator is if the product has a pH of above 3.9. Also, if the product has a musty or moldy smell, its effectiveness may be less. A good quality EM-1 is pH of 3.5. These indications are only a guideline and do not guarantee an accurate predictor.
6. Should I keep the EM-1 in the refrigerator?
No. The EM-1 products contain live microorganisms and should therefore not be put in the refrigerator. The low temperature may affect the microbial balance. You should store the EM-1 products at room temperature (20 Celsius to 25 Celsius) out of direct sunlight and away from dust. Keep container closed and airtight, and use by the expiration date. You can always refer to the product label for storage instructions.
7. How long should I store my EM-1?
The shelf-life of EM-1 is about 3~6 months. However, as you use it, the level falls in the container and more air is exposed to the product which will cause it to deteriorate quicker. To avoid this, transfer the unused portion into another smaller clean container that is airtight. This will keep that portion longer. But, still try to use it up by the expiration date.
8. Since EM helps to control insects, nematodes, diseases, and weeds, is it a pesticide?
No, EM is not a pesticide and contains no chemicals that could be construed as such. EM is a microbial inoculant that functions as a bio control measure in suppressing and/or controlling pests through the introduction of beneficial microorganisms to soils and plants. Pests and pathogens are suppressed or controlled through natural processes by enhancing the competitive and antagonistic activities of the microorganisms in the EM inoculants.
9. What is the difference between EM, EM-1 and EM-A?
The term EM (Effective Microorganisms) is employed when EM technology is referred to in general, or in descriptions unrelated to applications. EM-1 is the original solution required for the production of EM-A. EM-A is the activated product derived from EM-1, sugar cane molasses and water, which is used in the majority of applications.
No, because the equilibrium between the three most important microorganism groups is permanently altered due to activation. Therefore, EM-A should be used up as quickly as possible, as in some applications old EM-A produces only a poor or no effect.
11. Why should activation into EM-A not take place in a metal container?
The anti-oxidation potential (= counter-oxidation effect) of EM means that ongoing oxidation (e.g. rusting) would be prevented, thus absorbing part of the power of the EM.
12. What is EM-X and how is it dosed?
EM-X is a fermentation product produced from rice bran, seaweed and water. Approx. 10 ml of EM-X are consumed daily in a glass of water, tea, juice, etc. about 30 minutes prior to a meal.
The general term "Bokashi" is Japanese for fermented organic material. Japanese farmers have used bokashi for a long time now, and with the advent of EM came EM-Bokashi, that is, organic materials fermented with EM. The standard ingredient of EM-Bokashi for farm use is rice bran treated with a solution of EM-1, molasses and water.
EM-5 is sometimes called Stochu (Japanese term) and is used to directly apply to plants (not while it's flowering though) to deter (make unpalatable to) pests. EM-5 is usually made with water, molasses, spirits (40% alcohol, such as vodka or tequila), spices (garlic, hot pepper, etc.) and fermented with EM-1.
EM-FPE, EM fermented plant extract, also known as "green grass liquid fertilizer," relies on the use of fresh cut grass and weeds (without wilted plants and before seeds are formed, i.e., pre-flowering) fermented with EM-1, EM-Bokashi, molasses, fresh water, and sea water.
16. What are lactic acid bacteria?
Lactic acid bacteria are bacteria that produce lactic acid. Lactic acid bacteria is used in the food industry for fermentation and to lower the carbohydrate content of foods, the pH level in the food, and change the texture of the food. Foods fermented with lactic acid bacteria include cheese, yogurt, buttermilk, sour cream, pickles, sauerkraut, and sausage. Lactic acid, the substance produced by the bacteria, is a syrupy liquid. Lactic acid is also found in sour milk, molasses, fruits and wines.
Yeasts are unicellular fungi (see also "what are the difference between bacteria and fungus” above). There are various yeasts that you may know about: baker's yeast to "yeast infection". Yeast can convert sugars from grains (such as, barley, rice) and grape juice into alcohol through fermentation. Therefore, it is used to produce alcoholic beverages, including beer and wine. Yeast also produces CO2 gas and is used in baking, such as bread and pastries. The microbe that causes a yeast infection is yeast like fungus (and is not the same kind used in EM). This microbe is normally found on humans and is not generally harmful, but can cause problems when the body is weak with some other illness or condition.
18. What are phototrophic bacteria?
Phototrophic bacteria are also known as photosynthetic bacteria. Phototrophic bacteria consist of two groups, the purple and the green bacteria. Unlike the process of photosynthesis that is associated with blue-green algae and plants, phototrophic bacteria do not perform plant photosynthesis, do not contain chlorophyll-a, and do not produce oxygen. Their photosynthetic operation can instead produce hydrogen (depending on conditions) and carbon dioxide. Their growth also depends on sunlight. Several studies show phototrophic bacteria to be detoxifiers and/or consume waste matter. Phototrophic bacteria applications are being researched in various fields, including hydrogen-fuel production. The purple bacterium that's also known as 'purple sulphur bacteria' is mostly known in the waste treatment industry. Although phototrophic bacteria may represent a small minority of all bacteria, they exist in virtually every environment on earth. The phototrophic bacteria in EM are the purple bacteria variety.