Effective microorganism-what's that mean

Question

Effective microorganism-what's that mean

Answer 1

:)) well, it is a very successful and small species. They could be so small that it may require a scientific equipment to see them or to evaluate  their impact on ecology or  for a specific task..        mmmmm I just realized,.......... all species are effective,  one way or another......hala lluya,..... no rejection all are accepted and respected, regardless your size, preference or taxonomy etc.  :)

Thank you for ?

Answer 2

So what is this EM (Effective Microorganisms)?

Effective Microorganisms, or EM is one of the most popular microbial technologies being used worldwide now. EM was first discovered by Dr. Teruo Higa, professor of horticulture at the University of the Ryukyus in Okinawa, Japan and it's products have been on the market since 1983.

By now EM is produced in over 54 countries (including New Zealand) and consists of naturally-occurring beneficial microorganisms. These microorganisms can easily be classified into three major groups: lactic acid bacteria (commonly found in dairy products), yeast (e.g. bread, beer), and phototrophic bacteria.

The use of Effective Microorganisms Technology has broadened in the last two decades from agriculture to water treatment, odour control, animal husbandry, human health, and numerous other industrial treatments.

Research has shown that the inoculation of EM cultures to the soil/plant ecosystem can improve soil quality, soil health, and the growth, yield, and quality of crops. Also when used in animal systems similar benefits have been shown. These microorganisms have a reviving action on growing systems and are completely safe to use.

A number of these microorganisms have long been familiar to the medical sector and the foods industry and are extremely useful for people, animals, plants, the soil and water. Naturally, EM Effective Microorganisms are not genetically engineered. Over the years, the completely harmless and safe nature of EM has been confirmed during a range of research both in Japan and other countries.

In general there are three types of microorganisms:

    * Decomposing/degenerative microorganisms

    * Opportunistic/neutral microorganisms

    * Constructive/regenerative microorganisms

Effective microorganisms (EM) technology has now become a major science, assisting in the creation of sustainable practices for agriculture, animal husbandry, nature farming, environmental stewardship, construction, human health and hygiene, industrial, community activities and more.

The basic concept of EM in Agriculture is that multiple applications of beneficial and effective microorganisms improve the health of soils that produce healthy crops. EM is effective in organic farming as an alternative to chemicals. Its range of applications since 1982, has expanded into livestock and aquaculture as well as into Community Health areas such as waste treatment and other environmental applications. Today, EM has become very popular and is used in over 100 countries worldwide.

Composting

Apart from Agriculture, the most often recognised application of EM is composting your household waste.

A "brew" of effective microorganisms can be added to your waste material in your composter which works on the waste and breaks it down. The beneficial role of this microbial solution has the ability to break down organic matter, thereby providing plant nutrients and enhancing physical and chemical properties.

Effective Microorganisms™, also called EM Technology™, is a brand name for a series of products utilizing a base culture called EM•1® Microbial Inoculant. "EM Technology™" is an as yet scientifically unconfirmed method of improving soil quality and plant growth using a mixture of microorganisms consisting mainly of lactic acid bacteria, purple bacteria, and yeast which co-exist for the benefit of whichever environment they are introduced. It is reported[1] to include:

    * Lactic acid bacteria: Lactobacillus plantarum; L. Casei; Streptococcus Lactis.

    * Photosynthetic bacteria: Rhodopseudomonas Palustris; Rhodobacter Sphaeroides.

    * Yeast: Saccharomyces Cerevisiae; Candida Utilis(no longer used) (usually known as Toula, Pichia Jadinii).

    * Actinomycetes(no longer used in the formulas): Streptomyces Albus; S. Griseus.

    * Fermenting fungi(no longer used in the formulas): Aspergillus oryzae; Mucor Hiemalis.