EM•1 Microbial Inoculant

EM•1 (EM•1 Microbial Inoculant) is a liquid ferment containing three (3) groups of microorganisms: lactic acid bacteria, yeast, and photosynthetic bacteria. In the North American version of EM•1, the lactic acid bacteria group consist of Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus plantarum, and Bacillus subtilis. The yeast is Saccharomyces cerevisiae. The photosynthetic bacteria is Rhodopseudomonas palustris. 

EM•1 is produced and sold as a product throughout many parts of the world with the same or similar species of microorganisms. EM•1 cannot be patented since it is made of naturally existing microorganisms. However, how it is produced is a trade secret held and managed by EM Research Organization. While individuals can make or try to make their own EM•1, they cannot sell it under the EM name. EM•1 is available in North America via EMROUSA (emrousa.com) and in other countries via EM Research Organization (emrojapan.com).

For an explanation on EM, see Effective Microorganisms (EM, EM•1) >>

EM•1 Microbial Inoculant
(EM: Effective Microorganisms)

EM•1 is the liquid containing the three groups of microbes that define EM, Effective Microorganisms: lactic acid bacteria, yeast, and photosynthetic bacteria. The species of microbes listed in each group below are for the U.S. version of EM•1 (see The microbes in EM, PDF 1 page, 10/30/2010). In other countries, the species may differ, but the three groups should be represented.

• Lactic acid bacteria — the same ones found in sauerkraut, yogurt, sourdough bread: 
  • Lactobacillus casei — found in saliva (first isolated); liquefies gelatin. Found in the following foods: sauerkraut, pickles, brined olives, kimchi, Nigerian ogi, sourdough, cheeses, fermented sausages, stockfish, and kefir.
  • Lactobacillus delbrueckii — Also known as L. bulgaricus. Often used to suppress pathogens in fermented foods. found in the human intestine and saliva; known to improve digestion and reduce lactose deficiency and constipation; complements growth of L. acidophilus. Found in the following foods: cheddar cheese, green olives, and kefir.
  • Lactobacillus fermentum — A probiotic that survives the stomach acids. Known to break down carbohydrates and produce short-chain fatty acids. Helps lower blood cholesterol levels and may help prevent alcoholic liver disease and colorectal cancers. Found in the following foods: breast milk, naturally fermented sausages, Parmigiano Reggiano cheese, sourdough, and whey.
  • Lactobacillus plantarum — Found in the following foods: yogurt, mozzarella cheese, pizza cheese, kefir, Hartkäse, Berg-Alpkäse, Bleu de Bresse, Bleu de Gex, and Fourme d'Ambert.
  • Bacillus subtilis — commonly found in soil; can survive extreme heat; natural fungicidal activity; used in alternative medicine; can convert explosives into harmless compounds; used in safe radionuclide waste; produces amylase enzyme (present in saliva; breaks down starch into sugar). Found in the following foods: Japanese natto (fermented soybeans), Korean cheonggukjang (fermented soybean paste).
• Yeast — the same one used by bakers, and beer and wine brewers:
  • Saccharomyces cerevisiae — brewing and baking, top-fermenting yeast (ale). Found in the following foods and beverages: baked breads, coffeecakes, pastries, croissants, beer, wine, mead, cider, vinegar, and kefir.
• Photosynthetic bacteria — a natural detoxifier found in soil and water, and found in worm castings:
  • Rhodopseudomonas palustris — naturally found in soil and water, a food source for tiny organisms (zooplanktons, small crustacea); a natural detoxifier; degrades odors in agricultural and industrial waste; fixes CO2; fixes nitrogen; stimulates the growth of actinomycetes (white 'mold') which suppresses the growth of pathogenic fungi, improves soil structure, humus formation, helps soil retain water, and breaks down tough plant materials; benefits the growth of certain crops and fruits; also found in earthworm droppings, swine waste lagoons, marine coastal sediments, pond water. 

Where to get EM•1: To find the distributor of EM products in North America, visit emrousa.com, EMRO USA Effective Microorganisms, the manufacturer of EM•1 products in North America. 
For other countries, see Find Your Local on emrojapan.com. 

EM•1 under different names (U.S.):

• EM•1 Microbial Inoculant
• EM•1 Waste Treatment
• EM•1 Septic Treatment
• TeraGanix EM•1 Plant Growth, Microbial Inoculant Concentrate
• TeraGanix Compost Accelerator, Liquid Compost Starter Concentrate / Compost Activator

Quantity sizes available in the U.S.: 

• 16 fl oz (1/2 quart) bottle [473 ml]
• 32 fl oz (1 quart) bottle [946 ml]
• 1 gallon jug [3.8 L]
• 5-gallon cubitainer [18.9 L] (soft plastic cube-shaped container in a heavy-duty cardboard box)
• 55-gallon drum [208.2 L]
• 275-gallon tote [1,041 L]

In the following Table 1, the amounts of bokashi produced are based on the 1:1:100 ratio, that is, 1 part EM•1 : 1 part blackstrap molasses : 100 parts water.

In the following Table 2, the amounts of Activated EM produced are based on the 1:1:20 ratio, that is, 1 part EM•1 : 1 part blackstrap molasses : 20 parts total volume of the bottle (see How to Make Activated EM under Materials).

Availability outside of the U.S.: for Canada, available on Amazon Canada (amazon.ca); for Hawaii, visit emhawaii.com; for other countries, see Find Your Local on emrojapan.com.
Note. This website is not affiliated with TeraGanix, EM Hawaii, EM Research Organization, EMRO, nor EMROUSA.