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Bokashi with sugar vs bokashi with salt and sugar

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I had two bokashi bucket one with EM1, brown sugar and wheat bran. The seconds bucket with EM1, brown sugar, sea salt and wheat bran. I let them cure for several month just to what happened. I introduced mushrooms spores to see what happened. To my suspicion an interesting outcome happened. the bokashi without salt had a lot of Saprophytic fungi growing, the one with salt it wasn’t able to grow or having hard time to grow. Why is that?

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