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Questions
QUESTION: When EM is activated the fermentation starts to produce gas pretty soon. When EM 5 is made it takes awhile for fermentation to start. Is this because of the fungicide and bactericide effect of garlic and onion? If it is possible to have an effect, does that mean some species of microorganisms are dying during that initial period?
ANSWER: The onion and garlic extracts are not fungicides, but they are fungistatic, meaning they do not kill, but they deter and inhibit!
Your EM5 with vinegar and alcohol already has the metabolites of fermentation. The more you increase the metabolites, the slower you expect fermentation. However, that is the positive advantage of EM5. The microorganisms are fooled not to be active immediately and thus, they become active in another medium, and that may be your plant leaf, when the conditions change.
The onion and garlic extracts are not fungicides, but they are fungistatic, meaning they do not kill, but they deter and inhibit! There is a lot of difference there! top
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