NAMI is a microorganisms mix where different species coexist and cooperate among each other. It is mainly composed by 4 strains of microorganisms: (1) Lactic Acid Bacteria, (2) Photosynthetic Bacteria, (3) Yeasts, (4) Fungi
Then, this mix includes some selected microorganisms from the many such as Lacobacillus bulgaricus,casei, fermentum etc… Rhodopseudomonas palustris, sphaerodies etc.. Aspergillus oryzae, Candida utili, Mucor, Bifidobacterium animales e bifides.
The starting point for this mix is whats called “mother” which gets activated by us, or in other words, we add water and molasses and leave the whole thing sitting for at least 15 days at a room temperature where lactic fermentation can naturally occur. The reason for this is that the number of microorganisms increases exponentially.
The resulting liquid is brown and has a unique fermented aroma with a sting of licorice. The spectrum of aroma and concentration can vary due to the processo of fermentation being completely untouched and natural.
Once the perfectly balanced liquid has been selected, we call this mix NAMI (from Japanese meaning “wave”), a pure concentrated microorganisms product to which nothing else has been added to change its natural processes. This product is free of GMO.
Like the wave needed to oxygenate water that never stops, so are we bringing information about the beautiful world of microorganisms.
All certificates and tests carried on by the Microbiology Department at the University Of Ferrara are readily available online on the current website.