Benefits of co-inoculation of Arbuscular Mycorrhizal Fungi and rhizobia in bean cultivation
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Abstract
The common bean (Phaseolus vulgaris L.) is one of the leguminous plants of high human consumption. In Cuba, it constitutes one of the indispensable dishes in the Cuban menu, being the black bean the most common in Creole food. In spite of its importance and the fact that it is a traditional crop, it is necessary to increase the productivity of plants in a sustainable way, with little amount of resources and with the best quality standards, the national production still does not satisfy the consumption demand. Biofertilizers represent a sustainable, economically attractive and ecologically acceptable means to reduce external inputs and improve the quantity and quality of agricultural products, through the use of properly selected soil microorganisms, capable of making available to plants, through their biological activity. Among the microorganisms that have been most widely used for the development of biofertilizers are bacteria of the genus Rhizobium (rhizobia) and arbuscular mycorrhizal fungi (AMF). Rhizobia are nitrogen-fixing bacteria and plants, the formation of the specialized nodule, which ensures the reduction of atmospheric nitrogen, takes place in the root. Mycorrhizae are mutualistic symbiotic associations this interaction fungi benefit from the supply of carbon sources from the plant and the plant benefits from increased exploration of the soil, which enhances plant growth and development. However, the benefits of rhizobium-AMF co-inoculation in legumes of agricultural interest need further studies on these issues
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