पिकांसाठी संजीवनी: घरगुती ई.एम. द्रावण अत्यंत कमी खर्चात! | EM Solution in Marathi

Scientific concepts, discoveries, and nature phenomena

• EM / “E.M. solution” as a microbial culture

  • The talk defines M = microbe.
  • It claims the solution is made from beneficial microbes that multiply using household ingredients.

• Microbial fermentation using “washed rice water”

  • Starch/sugars and microbes from washed rice water are used as the initial feedstock.
  • The mixture is kept sealed for 2–3 days, then later fermented for 5–7 days.

• Lactobacillus formation during fermentation

  • After fermentation, the speaker describes a curd-like layer and a yellow liquid.
  • The yellow fraction is said to contain Lactobacillus (LB) bacteria.

• Producing “lactic acid” liquid (“yellow water” after filtering)

  • The yellow liquid is filtered/strained.
  • It is described as lactic acid culture suitable for mixing with jaggery (or dextrose).

• Use of jaggery as a carbon source (food for microbes)

  • The filtered lactic acid culture is mixed with jaggery (with 5 kg mentioned) to promote growth and maturation into a “mother culture/stock.”
  • The speaker also notes that commercial products may use dextrose instead of jaggery.

Methodology / process outlined (household EM preparation)

Ingredients

• Rice

  • Polished rice vs unpolished rice are discussed.
  • The speaker suggests choosing rice appropriately, referencing differences related to a “chemical process” (more polished vs less processed/unpolished).

• Washed rice water

  • Used as the microbial/starch-containing base.

• Fresh milk

  • The speaker specifically mentions fresh milk.
  • Berries/honey are excluded.
  • Dairy is also discussed with a caution that it may add unwanted bacteria.

• Jaggery

  • Used as a carbon source for microbial growth.
  • Dextrose is mentioned as an alternative.

• Optional coconut water

  • 100 ml is mentioned later, though the speaker downplays its necessity.

• Filtered water

  • The speaker warns against using chlorinated (treated) water.

Step-by-step workflow

1. Collect washed rice water at home and do not discard it.
2. Take 1 liter of washed rice water and keep it in a tightly sealed bottle for 2–3 days.
3. Prepare a second mixture using milk:
   • Mix 2 liters fresh milk with 1 liter rice-wash water.
   • Add 8 liters water (speaker emphasizes the repeated liters).
   • Use filtered water (avoid chlorine).
4. Keep the mixture sealed and ferment for 5–7 days.
5. During fermentation:
   • Milk develops a curd layer.
   • The liquid turns yellow.
   • The yellow layer is described as containing Lactobacillus.
6. Strain/filter to separate the liquid.
7. Obtain about 7 liters of the yellow liquid (as claimed).
8. Mix with jaggery:
   • Add 5 kg jaggery to the yellow liquid.
   • After ~5 days, it is described as becoming “mavan” / mother culture.
   • A batch yield is described as 12 liters of stock solution.
9. Dilution / propagation schedule (“stock to field solution”)
   • Use 12 liters stock to prepare working solution.
   • Example:
     • 1 liter stock + 99 liters water (plus additional jaggery mentioned) to make a 100-liter working batch.
   • For repeated use:
     • The speaker says to add jaggery again and culture again so microbes multiply.
     • On a “fourth time,” bacterial strength is said to decrease, so they recommend renewing the culture.
   • Readiness is stated as 5–6 days after each jaggery addition.

Agricultural / animal/soil claims

The speaker claims the microbial and amino-acid-rich solution can:

• Improve soil biological activity by increasing bacteria.
• Provide “food” (amino acids) to soil microbes.
• Help animals’ stomach/conditions by acting through animal excrement (details are presented as anecdotal rather than scientific).

The talk also emphasizes it is 100% organic (as claimed), and mentions spraying or soil/plant application.

Researchers / sources featured

• No specific researchers, institutions, or external scientific sources are clearly named in the provided subtitles.
• A person referenced near the end is “Ankush Patlak”, but no publication or study source is provided.