Agriculture Reference
In-Depth Information
duced, the pH drops, decomposition stops and the fermentation process begins. The low pH
environment has the ability to inhibit and destroy pathogens. For example, the beneficial
effectsoftwooftheseacidswerestudiedinKoreawheretheyfoundthataceticacidandbu-
tyricacidwereeffective soilfungicidesandcouldpotential helpinthecontrolofsoilpatho-
gens such as fusarium and phytopthora.
— Kim, Hong-Lim, Bong-Nam Jung, and Bo-Kyoon Sohn, “Production of Weak Acid by Anaer-
obic Fermentation of Soil and Antifungal Effect”
Aflowchart made byDr.TeruoHiga andDr.James Parrillustrating the advantages offerment-
The microorganisms that ferment the organic waste are the single most important part of
bokashi fermentation. There are various ways in which they can be introduced into the process, but
the most common way is via a carrier inoculated with EM. Bokashi fermentation conducted with
EM is typically known as EM bokashi, specifically denoting that EM (not IMO, lactobacillus ser-
um, or something else) is the microbial source.
