EM•1
EM•1 is a sustainable microbial inoculant that achieves synergistic effects by combining beneficial microorganisms which exist in nature. EM activates local and native microorganisms that live in soil and water to boost performance. One of the strengths of EM is that it is a diverse combination of microbes, and this gives it versatility in terms of a wide scope of applications that it can be used on. EM was initially developed to improve soils and enhance crops but has evolved to benefit a wide range of areas and is used in numerous fields including agriculture, animal husbandry and environmental purification in more than 100 countries around the world.
Contents:
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Active ingredients:
Microorganisms: Minimum of 1 million colony forming units/cc (units/ml), Lactic Acid Bacteria, Yeast and Phototrophic Bacteria
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Inactive Ingredients:
Water and Molasses
Storage:
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Activated EM•1 should be kept in an expandable air-tight container to maintain anaerobic conditions.
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Store Activated EM•1 at room temperature 20°C to 30°C. Refrigeration is not necessary.
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A white layer of yeast bacteria may form on the surface. Since this may lead to putrefaction, remove the layer as needed and transfer to a container that can be closed tightly.
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If stored Activated EM•1 has a foul smell or the pH rises above 4.0, the solution could be contaminated with undesirable microbes and should be discarded. It is fine to pour this material on a long-term compost pile.
How to produce EMAS (EM Activated Solution):
Materials
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18 parts (90%) water
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1 part (5%) molasses (or brown sugar)
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1 part (5%) EM•1
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bottle
Method
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Pour the water into a measuring cup.
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Add molasses. Mix well.
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Add in EM•1®. Mix well.
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Pour all contents into the plastic bottle. Make sure to leave about 10% air space.
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Keep the bottle tightly closed and leave in a warm place (20 - 40⁰C) for 7 – 10 days.
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Loosen the cap a few times over the 10 days to release pent-up gas. When gas formation stops, the fermentation process is complete.
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Store in a cool dark place.
Points to note:
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Check to make sure the cap is always closed tightly for both EM•1 and EMAS. When air enters during the fermentation stage, unwanted microbes can enter and begin putrefying the contents.
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DO NOT use a glass bottle for making EMAS as the pent-up gas may lead to an explosion.
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To check for quality, ensure that the pH is below pH 3.6. The smell should be sweet-sour. You should notice a color change from black to dark brown.
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After opening the bottle of EM•1, white flakes may appear on the surface of the liquid. This is yeast and is harmless.
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Discard if the pH rises above 4 or if there is a foul smell.
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To ensure the quality, we do not recommend using a 2nd generation of EMAS or further generation.
Uses:
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Malaysia
