Microbial consortia and single-strain products. Agronomic potential and experiences of use in Cuba
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Abstract
This article aimed to demonstrate the importance of strategically using microbial consortia to optimize plant health and improve plant quality. Articles were reviewed that demonstrate the types of microorganisms that promote synergistic interactions between them, identifying three key types of microbial consortia: symbiotic vegetative growth-promoting bacteria (VGPV) + free-living VGPV; vesicular arbuscular mycorrhiza (VAM) + free-living VGPV; and Trichoderma + VGPV. The effectiveness of microbial consortia in crops is highlighted from many perspectives: biological control agents; inducers of resistance mechanisms to pathogens and abiotic factors; producers of stimulating substances; macronutrient solubilizers; producers of extracellular enzymes and phytohormones; atmospheric nitrogen fixers; plant growth promoters; and stimulators of the establishment of other beneficial root-associated microorganisms such as mycorrhizae. The importance of developing microbial consortia through the use of agronomically effective microorganisms is highlighted, given Cuba's microbiological potential. Their greatest use and experience in pest management during production has been as single-strain products, integrated into packages or portfolios of bioproducts, per crop. Mountain microorganisms are also presented in this article as an agroecological alternative widely used worldwide and in Cuba, as they are composed of microbial consortia obtained from soil systems.
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