Soil Enhancements with Microbial Inoculate

Man Has Altered The Balance of Nature: Historically, the soils of our planet were comprised of natural microorganisms, balanced and harmonizing, in a natural fermentative environment. Over time, man injected foreign substances and altered the balance of the environment of the soil.

Biologically speaking, there are two pathways in the decomposition of organic matter, putrefaction and fermentation.

Putrefaction or rotting organic matter provides nutrients for plants, but also creates a pathogenic condition within the soil. Some nutrients are chemically bound and are not in an available form for use in plant production.

The fermentative process of organic matter makes all essential and soluble nutrients totally available to plants. This fermentative culture is created by the inoculation of specific effective microorganisms.

Fermentative cultures produce positive food results such as cheese, wine, beer, and pickles. The fermentation in soil releases nutrients such as organic acids, sugars, alcohols, and various anti-oxidant compounds so they are no longer chemically bound, and are available for plant growth.
Soil Is a Living System of Many Microorganisms that Decompose Organic Matter.: By using specific microorganisms to inoculate the soil, the fermentation pathway in the soil is created and the natural balance of microorganisms begins to create a living soil.

Effective Microorganisms (EM) inoculated in the soil create a fermentative, balanced culture comprised of positive and complimentary microorganisms.

EM creates a balance and harmony of microorganisms, when inoculated in the soil. EM MICROBIAL INOCULANT is a mixed liquid culture. The microorganisms in EM consist of a combination of aerobic (oxygen-loving) and anaerobic (living without oxygen) organisms. Microorganisms already present in the soil, combined with those in the EM inoculant, create a living soil which results in the release of nutrients for plant growth. EM creates a fermentative culture which increases the microfloral environment for the digesting of crop residues into nutrients utilized by plant life. EM also can increase the efficiency of applied fertilizer while promoting the growth of beneficial microorganisms in the soil.

Important components of EM include lactic acid bacteria, yeasts, ray fungi, and photosynthetic bacteria. All the microorganisms in EM are natural strains of common species found worldwide. Many of the microorganisms in EM are used commonly in food microbiology for the production of such familiar foods as soy sauce, tofu, wine, yogurt, bread and cheeses. The lactic acid bacteria in EM have long been used in agriculture to inoculate silage.

One teaspoon of soil may contain as many as one billion microorganisms.

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