EFFECTIVE MICROORGANISMS: A REVIEW OF THEIR PRODUCTS AND USES

Abstract

Effective Microorganisms (EM) is a blend of live beneficial microorganisms whose synergistic actions either directly or indirectly produce a wide variety of substances with which it can arrest diseases, promote good health and prevent environmental degradation. The concept of Effective Microorganisms was first developed by Professor Higa in 1970 when he was looking for an alternative to agricultural chemicals. The Scientist discovered that naturally occurring microorganisms can be a powerful tool if combined together in mixed cultures and are physiologically compatible with one another. EM consists of lactic acid bacteria, photosynthetic bacteria, yeasts, fermenting fungi and actinomycetes. Although there are controversies over the scientific claims of EM technology, its application in agriculture has been widely researched. Its uses in other areas of life such as food waste recycling, enhanced organic composting, enhancing soil structure, increasing soil health and productivity among other uses are well documented. Many researches on EM have produced satisfactory results on its uses in animal production, environmental management, health and preventive medicine, among others. EM can be applied in many different forms, with EM-Bokashi being the most widely used. EM is a promising tool that can replace the use of chemicals in a wide area of life and this requires more researches to explore other possible beneficial applications. This review is aimed at revealing information about the nature of effective microorganisms, identifying the different products made with EM and the different areas in which they are applied.