Effective Microorganisms (EM)
by Thomas Linders
A. What are Beneficial (Effective) microorganisms?
1. Beneficial microorganisms (EM) exist everywhere in nature.
1.1.1 EM is a culture of microorganisms found in and gathered from nature. Beneficial (effective) microorganisms live in food, rich soils of the forest, etc. EM is not a product of genetic engineering but exist in any healthy natural environment.
Researchers with a full knowledge of microorganisms can apply them for forestry, agriculture, aquaculture, environmental ecology, industry and medical purposes.
1.2 The current agricultural problems are said to be caused by the delayed/lagging research on soil (micro-)organisms.
1.2.1 Chemical fumigation, sterilization and thus killing off most the microorganisms in the soil, as well as the use of chemical fertilizers, resulting in surplus nitrogen, causes the imbalance of the micro-biosphere.
1.2.2 Commercially livestock is very often kept inside, away from the natural soil, to raise productivity and efficiency. The lack of contact with beneficial microorganisms results in the frequent occurrence of disease and in the frequent application of antibiotics to prevent disease. This causes the decline of the quality of the produce.
The current countermeasure against the harmful germs in agriculture and other fields are mainly by killing off all the microorganisms including the beneficial ones. This has only a temporary effect, and robs the soil and other biospheres of their own ability to keep the germs off or dormant with the help of beneficial microorganisms.
Microorganisms have been used from ancient times for making bread, yogurt, pickles, wine, etc. Microorganisms in nature are closely incorporated into the ecosystem - that includes humans.
It is more reasonable, effective and ecologically sustainable to apply beneficial microorganisms to compete with harmful germs.
B. Rhizosphere (Root-Zone) Micro-Organisms
1. Plant roots and the microorganisms in soil
Rhizosphere (root-zone).
Microorganisms converge around the roots.
Some plants have about a hundred roots that are many meters long, with about 10 million root hairs. Vibrant root hairs are in the depth of 10-20 cm.
This would amount to a surface area of about 237m2 per plant.
Secretion from the roots amounts to 300-400 kg/ha, promoting up to a billion microorganisms per 1g of soil.
1.2 Microorganisms in the rhizosphere (root-zone)
1.2.1 The roots secrete carbohydrates, amino acids, organic acids and enzymes. They also secrete substances that can promote or inhibit the growth of (ray) fungi, bacteria and nematodes (eelworms).
1.2.2 The substance and quantity of the root secretion differs by the kinds of plants and their growth stage. In turn the kind of microorganisms and their quantities that are promoted by the root secretion will differ.
1.2.3 The root secretion helps the plant collect the nutrients from the soil. The microorganisms promoted by the root secretion also help the plant.
1.2.4 There are 2 main kinds of microorganisms that are promoted by the root secretion and live in the rhizosphere. Root nodule bacteria live in the root cells, and others like VA mycorrhiza live around and on the surface of the roots. The secretion of the microorganisms helps the supply of the nutrients to the roots and vitalizes them.
1.2.5 Beneficial microorganisms can protect the roots by eliminating or competing with the pathogenic germs.
1.2.6 When there are plenty of beneficial microorganisms in the soil, the root develops well.
2. Soil Improvement
EM can improve the chemical, physical and biological aspects as well as microbial aspect.
Chemical aspect: nutrients, pH, BC, etc.
Physical aspect: water permeability, water retainability, etc.
Biological aspect: up to a billion microorganisms per gram that include millions of yeast and actinomycetes, thousands of photosynthetic bacteria, etc. Protozoa, nematodes, earthworms, insects, etc.
3. Changing the micro-biosphere
The microorganisms that remain in the conventional farming field using agricultural chemicals are mostly putrefying bacteria.
The natural soil in the forests and mountains are dominated by fermenting bacteria with sterilizing qualities. Natural soil with EM application will have a good balance of fermenting and photosynthetic bacteria.
Most of the microorganisms in the soil are symbiotic and therefore opportunistic. If the pathogenic germs multiply more rapidly than the beneficial microorganisms, the biosphere will soon be dominated by disease. If the beneficial microorganisms can multiply more rapidly, the soil biosphere will become disease-suppressive and regenerating.
Lactic acid bacteria and Gram-positive bacteria are the main bacteria that produce lactic acid, but some of the lactic acid bacteria can produce (putrefying) butyric acid depending on the environment.
It is possible to improve the soil micro-biosphere by inoculating the cultured microorganisms, just like sowing the seeds of plants.
4. A good soil environment for the micro-organisms
4.1 Temperature: Most microorganisms become active with the rise of the temperature. EM works best in the temperature of 20-30 0C.
4.2 Food: The quantity of the roots and crop residue. The mixing of (especially raw) organic materials, for the improvement of the chemical and/or physical aspect of the soil, will also affect the micro-biosphere, sometimes positively, sometimes negatively.
4.3 Using EM (Effective Micro-Organisms)
4.3.1 It is important to activate EM and other beneficial microorganisms before the pathogenic or opportunistic germs start multiplying. Therefore, EM should be applied in autumn before the temperature falls, so that some of the micro-organisms stay activated during winter, and again in spring before the temperature starts rising. Before applying organic materials, ferment them using EM. (EM Compost/Bokashi). It is best to apply EM before or after the rain or flooding.
4.3.2 The standard for EM Bokashi application is 1-2 tonIha, but more may be needed (about 10 ton) for the complete improvement of the soil micro-biosphere.
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Use more EM during the first year of the application. You can use less the following year if enough EM has settled in the soil. |
C. Efficient Use of the Organic Matter
1. The disintegration of organic matter can be classified into 2 types. Aerobic microorganism disintegration is called oxidization. Anaerobic microorganism disintegration is called fermentation. This is divided again into beneficial fermentation as by lactic acid bacteria & detrimental decomposition as by butyric acid putrefaction.
2. Compost is made using both oxidization and fermentation process. Silage, the feed for cattle and other livestock, uses fermentation process by lactic acid bacteria.
3. Oxidization is an aerobic disintegration process that gives out much gas and heat. This kills the weeds, their seeds & some microorganisms, but it can also lead to a large loss of energy.
4. Putrefaction rapidly produces inorganic minerals and other substances, which can be harmful to plants and animals.
5. Beneficial fermentation makes organic materials soluble and available without losing much energy like oxidization.
EM Bokashi is organic matter dominated by beneficial fermenting microorganisms like lactic acid bacteria and actinomycetes. This is why EM Bokashi can prevent the spread of the putrefying and pathogenic germs and is used in making compost and prepare soil.
2. Organic nutrients
2.1 Plants need sugar and bio-active matter like hormones to absorb soluble organic nutrients like amino acids.
2.2 Some microorganisms can produce bio-active matter as well as amino acids, but putrefying microorganisms don't produce bio-active matter.
2.3 Plants need proteins, which they produce from amino acids, nitrogen and sugar. Amino acids are produced from nitrogen and sugar.
2.4 Sugar is produced by photosynthesis of the plants. The plants can also produce amino acids, but this takes up more energy and sugar.
2.5 The plants don't need so much energy if they can absorb amino-acids produced by the micro-organisms in the soil.
ยท Too much nitrogen without sugar can cause the burning of the roots.
D. Micro-Organisms in EM
1. Photosynthetic bacteria
1.1 The main microorganisms in EM. Mostly anaerobic and can multiply every 2-3 hours. The best temperature: 50-60 0C.
1.2 Photosynthetic bacteria can produce sugar & amino acids from the root secretion, organic material and attacks harmful gasses like hydrogen sulfide (H2 S), methane (CH4), ammonium (NH 3) etc.
Bio-active matter like hormones, vitamins, etc. is also produced by the photosynthetic bacteria, promoting plant development.
1.3 Azotobactor, the aerobic nitrogen-fixing bacteria, can live in symbiosis with the photosynthetic bacteria. The photosynthetic bacteria produce sugar and oxygen which azotobactor needs, and azotobactor produces fatty acids for the photosynthetic bacteria.
1.4 Hydrogen causes the bad smell in harmful gasses like methane, ammonium, etc. Photosynthetic bacteria can take up hydrogen neutralizing the bad smells in the process.
2. Lactic acid bacteria
2.1 Lactic acid bacteria have been used as natural sterilizer in yogurt and pickles. Lactic acid bacteria can multiply every 20 minutes. The best temperature: about 20 0C
2.2 Lactic acid bacteria can decompose protein, starch, etc. into soluble matter rapidly with the help of yeast, then produces lactic acid and other various anti-oxidants.
2.3 Lactic acid bacteria can help eliminate harmful microorganisms like Fusarium sp., which causes disease problems in continuous cropping.
3. Yeasts
3.1 Yeasts exist in various natural environments including soil, plants and animals. Yeasts can multiply every 15-20 minutes.
The best temperature: 250C
3.2 Yeasts can produce bio-active matter like Vitamin B, C, and E, enzymes, hormones, etc. that vitalize the plants and promotes their growth and development.
4. Actinomycetes
4.1 Gram-positive actinomycetes produce anti-microbial substances. They can multiply every 30-60 minutes. The best temperature: 140C-250C
4.2 Actinomycetes live synergistically (in symbiosis) with photosynthetic bacteria, enhancing their ability to eliminate harmful microorganisms.
4.3 80 % of the harmful anaerobic microorganisms are fungi. Fungi need chitin for their cell wall. Actinomycetes compete with the harmful fungi for chitin, suppressing their growth in the process.
4.4 Actinomycetes usually breed after the organic materials have already decomposed. Too much actinomycetes in the soil can result in too much disintegration of the organic matter, hardening the soil.
5. Fermenting fungi
The fungi such as Aspergillus oryzae and Penicillium sp. produce alcohol, ester and anti-microbial substances. This prevents the development of harmful insects and helps control the bad smell.
They are mostly aerobic.
by Thomas Linders
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