Abstract

• In this research, EM (effective microorganism) solutions were prepared from waste of the vegetables by primary fermentation. The cow dung and commercial sesame meal cake were also applied. The preparation of EM solutions were carried out under two different conditions such as condition C1 (vegetable waste) and condition C2 (vegetable waste, cow dung and sesame meal cake) at different pH values. pH values of used solvent / solutions were 6.5 for purified water, 9.5 for slaked lime solution and 2.5 for lemon juice. During the fermentation, biogas was evolved. The volume of evolved gas were measured hourly till to five days. The microorganisms in EM solutions were isolated, cultured and characterized by cultural and microscopic morphology at department of biotechnology, Mandalay Technological University.