Effective microorganisms improve growth performance, alter nutrients acquisition and induce compatible solutes accumulation in common bean (Phaseolus vulgaris L.) plants subjected to salinity stress

EM is a brand name for products developed by Dr. Teruo Higa, a professor of horticulture at the University of Ryukyus in Okinawa, Japan.

“EM is a brand name for the various products developed by Dr. Teruo Higa, who is a professor of horticulture at the University of Ryukyus, a university located in Okinawa, Japan [44].”

EM is a liquid product consisting of a variety of effective and beneficial microorganisms and nonpathogenic ones, with coexistence between aerobic and anaerobic microorganisms.

“EM is a product in liquid form and is consisting of a variety of not only effective and beneficial microorganisms but also nonpathogenic ones, with admirable coexistence between aerobic and anaerobic types of microorganisms [44].”

The advantage of EM is that its fermentation process is natural and not chemically engineered or genetically synthesized.

“The advantage of EM is that its process of fermentation is natural and not chemically engineered or genetically synthesized [44].”