4. Conclusions As a conclusion these results show that the brewery yeast hada negative effect on soils. This negative effect subsided after a yearfrom its application even with frequent EMA applications. It wasclear that soil microbial activity improved after successive applica-tions of EMA. Interesting result from this work is that it is possible todetermine the initial and the increment of SMB by calorespirometrymeasurements. We have also shown that it is possible to calculatethe increment in SMB from a typical calorimetric curve of expo-nential microbial growth by using the semilogarithmic conversionof the exponential portion and that the result is not significantlydifferent from that determined by calorespirometry.