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EM是一种有效微生物群,80年代初由日本琉球大学比嘉照夫博士发明。经过十几年的推广,EM技术已在日、美等63个国家应用推广。 EM是一种棕色液体,有甜酸味,pH值在3.5左右,其主要构成菌群为乳酸菌群、酵母菌群、光合菌群、放线菌群,每毫升菌数达10~8～10~(11)个,包含10属80种左右的微生物,是一种典型的微生态制剂。 经过大量的实验证明,EM在农业、畜牧业、
EM is an effective microflora. It was invented by Dr. Chia Kaifu of Ryukyu University in early 1980s. After more than 10 years of promotion, EM technology has been in Japan, the United States and other 63 countries to promote the application. EM is a brown liquid, sweet and sour taste, pH value of 3.5 or so, the main components of the flora of lactic acid bacteria, yeast flora, photosynthetic bacteria, actinomycetes, the number of bacteria per ml up to 10 ~ 8 ~ (11), contains 10 kinds of about 80 kinds of microorganisms, is a typical probiotics. After a large number of experiments show that EM in agriculture, animal husbandry,