USE OF MICROORGANISMS TO REDUCE WATER STRESS IN SOYBEAN: A LITERATURE REVIEW
DOI:
https://doi.org/10.61164/pdkg3g34Keywords:
Bactérias. Déficit hídrico. Fungos. Micorrizas.Abstract
Soybean is a crop of great importance to the global economy, and several factors can interfere with its development and productivity. Among these factors, climate conditions and environmental adversities can drastically affect production and, consequently, the world economy. Thus, adopting sustainable strategies to mitigate the impacts of water deficit in soybean cultivation is essential for successful production, especially in countries with hot and dry climates. The use of microorganisms can reduce the effects of water deficit due to their mechanisms of action and their interactions with soil, plants, and the environment. This study aimed to investigate the use of microorganisms to alleviate water stress in soybean crops. A search was conducted on the Scopus platform using the keywords “microorganism” AND “water-deficit” AND “soybean” OR “Trichoderma” OR “Bacillus” OR “mycorrhiza,” resulting in the selection of 65 documents published in the last 10 years. Among the articles published during this period, 2020 had the highest concentration of studies, mainly in the field of agriculture. The countries that contributed the most were Iran, Brazil, and India, with Embrapa being the research institution with the greatest participation. Among microbial species, nitrogen-fixing bacteria and Bacillus showed the highest number of studies and promising results. Among fungi, the genus Trichoderma and arbuscular mycorrhizal fungi (AMF) stood out for enhancing root growth, promoting phytohormone production, and reducing the impacts of water deficit. Despite the various documented benefits, there remains a need for field research under diverse stress conditions using different strains to improve the consistency of results.
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