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My Activated EM-1 Smells like Vomit

Okay, but it  is still good maybe?

YES! depends on your nose.

It is the Pediococcus that has gotten inside somehow. A naturally occuring bacteria. It is considered a contaminant when making beer and Activated EM. Here’s what Susan Greenfield wrote, an EM-1 seller, family farmer, and large scale bokashi composter at El SOl Brilliante Garden in the East Village.

If you get the stinky (vomit) smell of some recent activated, it is due to Pediococcus (the same family, lactobacillaceae family, as Lactobacillus). So it somehow got into the mix. It can be found naturally in cabbage (sauerkraut), as well as, in intestines (hence perhaps the vomit smell). Different species of Pediococcus are used for different fermentation (other vegetables, meats, cheeses). It is considered a contaminant in making most beers and wines (as with making Activated EM), but is desired in making Lambic beer. It’s also being used/considered for probiotic purposes. Different noses will smell it/them differently.
– Susan Greenfield

 

 

 

This “bad” smelling EM from Teraganix’s website:

“How do I know if my Activated EM•1® has gone bad?
Does it smell bad, like a strong sulfur smell, or vomit? Sulfur is a sign the phototrophic bacteria are dying off. This product can be applied to a septic system or a compost pile, but is not optimal. The vomit smell is caused by a contaminant bacteria known as pediococcus, but does not mean the product is bad, just that it cannot be used for odor control. “Musty” is another description we have heard. This means the product is getting old or there was a lack of fermentation if it is not that old. The product is either dying off or no good.

A good activation should have various phenol smells. Phenols are alcohols. They burn the nose when a big sniff is taken upon opening the bottles.

The color should get lighter and reddish during the fermentation. White flakes and bubbles are yeast growth. A thin layer of yeast (white stuff), about 1-2 mm is good. If the layer is thick, there is too much air in the activation and the product will likely spoil.”

July 18th, 2012 | Category: 1. Beneficial Microbes/Mud Balls, 2. Food & Recipes (new), 4. Everything | Subscribe to comments | Both comments and pings are currently closed

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