: Effective-Microbes (EM)

: Antioxidants and Oxidation-Stress

Biochemical processes involve both oxidation and reduction. Oxidative processes of disease and aging can overwhelm our capacity for reduction or antioxidant defense. EM produces antioxidants, immune enhancing complexes, vitamins, enzymes, et cetera. The three purple phototrophic anaerobic organisms in EM can produce hydrogen in anaerobic conditions, which as the hydride ion is a potent antioxidant such as in the MicroHydrin antioxidant supplement and in microwater. EM can make:

• retinols (vitamin A family),
• B vitamins (e.g. cobalamin: B12; inositol),
• vitamin C,
• antivirals,
• chlorophyll,
• carotenoids (lycopenes, canthaxanthin, zeaxanthin and the purple carotenoid rhodobacterioxanthin),
• peroxidase enzymes,
• oxidoreductase enzymes,
• reductase enzymes,
• methionine side chain species,
• quinones (e.g. ubiquinone: coenzyme-Q10),
• flavonoids (e.g. quercetin), 
• superoxide dismutase enzymes (SOD),
• catalase-peroxidase enzymes (important antioxidants),
• dimethylsulfoxide (DMSO: antioxidant and anti-inflammatory),
• alpha lipoic acid, tocopherols (vitamin E family), 
• glutathione (an important antioxidant tripeptide),
• alpha and beta glucans (immune-boosting, antioxidant and anti-diabetic),
• indoles (anti-cancer antioxidants),
• octacosanol,
• polyhydroxybutyrate antioxidant and other butyrates (a potent antioxidant found in raw butter),
• isothiocyanate antioxidants. 

: Fermentation for your health

Beer and Wine contain endogenous antioxidants. Wine contains polyphenols from grape skins and seeds.  Beer contains barley malt antioxidants.

Brewing yeasts can also make beta-glucans, which are powerful antioxidants and immune enhancers. 

Sourdough bread is made by fermenting flour with one lactic acid bacterium and one yeast.  Well-fermented sourdough has good antioxidant levels, and the crust of baked sourdough bread has even higher levels produced as a protection against the oxygen and heat stresses by the lactic-acid bacteria and yeasts.

Soy Ferments (Tempeh, Miso and Natto) made with lactic acid bacteria, yeasts and other microbes also produce antioxidants. 

Soil Based Organisms (SBO) are regularly eaten in any indigenous diet and function as probiotics capable even of triggering remission of serious illnesses.  (Smith, Daubner, Bryce, et al)

One type of SBO which is less widely available as a supplement is the phototrophic purple non-sulfur bacteria (PNSB). These are the Rhodobacter, Rhodospeudomonas and Rhodospirillum families which are benign and are found:

• in soil, especially near roots
• on leaves of most plants
• in fresh water, salt water (near shore) and rainwater
• in sediments 
• on the skins of fresh water fish
• in the gut of fresh water fish
• in snow and ice
• in aged and fermented cheese (Miloslav Kaláb, Department of  Food Engineering, Lund University, Sweden)

PNSB are useful for the detoxification of soil and water such as for fresh and salt-water aquariums, ponds, and commercial aquaculture farms. They improve the environment, decrease odors and increase health and productivity of fish and shrimp farms. They also find commercial use digesting toxins and odors in barns and livestock operations. 

Rhodobacter (Rhodospeudomonas) in EM eat nearly anything, converting it into antioxidants and other high quality nutrients. They break down biological wastes and toxic chemicals by reducing them rather than by putrefaction.

Antioxidants are made by the lactic acid bacteria, yeasts, and phototrophic bacteria in EM. The Chinese Hundred Year Old eggs are aged by anaerobic fermentation to become a potent health food.  Tempeh, tofu, yogurt, poi, vinegar, wine beer, mead and saurkraut are other examples of fermented foods with documentation of their health benefits.

EM-X™ Antioxidant Nutritional Supplement

EM-X™ is a potent liquid supplement from Japan. This bran-kelp fermentation microfiltrate is $70 for a 16 ounce bottle. The major antioxidants in EM-X are alpha-tocopherol, flavonoids, gamma-oryzanol, ubiquinone and lycopene. EM-X contains bio-active substances including inositol, quinones, saponins, low molecular-weight polysaccharides, polyphenols and chelated minerals. 

The recommended daily dosage of EM-X is about one to four tablespoons per day.  EM-X is micro-filtered to remove all microbes.

Characteristics of other remedies made with EM1:

• Live anaerobic microbial fermentation organisms of the Dr. Higa: Effective Microorganisms (EM1) viable for 8 months.
• No significant amounts of alcohol.
• Naturally acidic due to fermentation of lactic acid and small amounts of acetic acid, citric acid or malic acid. 
• No added chemicals or acids. 
• Equilibrium pH at the time of the bottling: 3.8 maximum (typically 3.6 or lower).
• Stable pH for years.
• ORP at the time of the bottling: < +145.
• rH score (hydrogen reducing power, an antioxidant measure): 17.6 to 7.6 or better (lower rH = stronger antioxidant). 
• Nutrient antioxidant activity at least two years

: History:

EM technology starts in 1968 for the quality of the crops and against the stresses of the continuous-cropping. Practical use is with the start: 1980 and EM sales: 1982 for the organic-farming. Now over eighty countries use EM. The concept of Effective Microorganisms (EM) is of the Professor Teruo Higa, University of the Ryukyus, Okinawa, Japan (Higa,1991; Higa and Wididana, 1991a).

EM is as a mix-culture of the beneficial microbes for the soils and plants. EM supplementation of the exo-ecosystem is for the soil-quality, soil-health, growth, yield, and quality of the crops. EM organisms are lactic-acid-bacteria, yeast, photosynthesis-bacteria, actinomycetes and other mutually compatible species. EM is for optimizing the beneficial effects of soil and crop management practices such as crop rotation, use of organic amendments, conservation tillage, crop residue recycling, and bio-control of any pests. (Higa and Wididana, 1991b)

: EM for the Gardens, Horticulture and Agriculture

Agriculture-uses of the EM with the most-research:

1. EM promotes germination, growth, flowering fruiting and ripening in crop plants.
2. EM enhances the photosynthetic capacity of plants.
3. EM increases the efficiency of organic matter as fertilisers.
4. EM develops resistance of plants to pests and diseases.
5. EM improves the physical, chemical and biological environments of the soil.
6. EM suppresses soil borne pathogens and pests.

EM enhances crop yields in organic systems in most environments. EM develops the soil and improves ability to sustain crops and has these benefits:

1. The requirement of EM declines with time, as the microbes are self propagating.
2. The use of EM requires lower quantities of organic matter.
3. Use of EM reduces the labour requirements.
4. EM produces greater quantities of better crops.
5. EM facilities continuous cropping.
6. EM eliminates the use of expensive agrochemicals.
7. EM ensures faster crop growth.

Other benefits of the EM:

1. EM ferments organic matter as opposed to decomposition
2. EM breaks down organic matter rapidly, once incorporated into the soil.
3. EM facilitates the release of greater quantities of nutrients to plants.
4. EM destroys harmful insects and pests, but not beneficial organisms.
5. EM develops internal immunity of plants and animals, thus enhancing natural resistance.
6. EM has the capacity to convert wastes into useful non toxic products.

: EM-Use:

EM helps decomposition of organic materials, and during fermentation produces beneficial but normally unavailable organic compounds, such as: lactic acid, acetic acid, amino acid, malic acid, bioactive substances and vitamins. A key ingredient in this process is organic matter which is supplied by recycling crop residues, green manures and animal manures. In turn this leads to increased humus in the soil. Lactic acid bacteria which is a major ingredient in EM will suppress pathogenic microbes both directly and indirectly, through the production of actinomycetes.

: Making of the EM:

EM1 is dormant with a pH of about 3.5. EM1 needs food and warmth for becoming active. EM is made from EM1, molasses (food/activator) and water. The active EM is used for the making of the bokashi for plant applications and EM5 for pest and disease control.

Application: Drench plants and soil with EM using a watering can or sprayer. Mix EM with any organic matter amendments and then mix with the soil. Use EM with any compost for a reduction of the smell and flies and improvement of the quality of the compost.

Rate: Dilute 1:500 or 1:1000 with water and add equal parts molasses or raw sugar (best: soft brown sugar). In a 10 litre Watering Can, use 1 -2 tablespoons of the EM, and of the sugar/molasses. Dissolve in warm water and leave in warm situation for 2-8 hours for the activation of the EM. Use within 5 days of activation.

Frequency: Once for each week for any active growing crops, especially for growth or stress times, or if not thriving. EM changes the soil terrain and improves the health of the plants.

Storage: Store in an airtight container, at room temperature, out of direct sunlight. EM is a living culture, so handle with love and care. Shelf life is 6 months.

: EM-Glossary:

EM: effective microorganisms, group of beneficial, naturally occurring, nonpathogenic, and food-grade microorganisms. Comprised mainly of lactic acid bacteria, yeast and photosynthetic bacteria, including aerobic and anaerobic microorganisms.
EM-5: composed of water, molasses, vinegar, alcohol, red chili pepper and other organic materials and fermented with EM. Also known as Stochu.
EM-Bokashi: organic fertilizer, composed of rice bran, oil cake, fish meal, and other organic materials and fermented with EM solution (EM-1, molasses, and water).
EM-X: beverage, produced from mainly rice bran and sea weed.
EM-Z: antioxidant liquid for automotive application purposes.
FPE: Fermented Plant Extract, also known as "green grass liquid fertilizer," relies on the use fresh cut grass and weeds (without wilted plants and before seeds are formed, i.e., pre-flowering) fermented with EM, EM Bokashi, molasses, fresh water, and sea water.