2022
DOI: 10.3390/app122211567
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Bacteria in Soil: Promising Bioremediation Agents in Arid and Semi-Arid Environments for Cereal Growth Enhancement

Abstract: In arid regions, starchy agricultural products such as wheat and rice provide essential carbohydrates, minerals, fibers and vitamins. However, drought, desiccation, high salinity, potentially toxic metals and hydrocarbon accumulation are among the most notable stresses affecting soil quality and cereal production in arid environments. Certain soil bacteria, referred to as Plant Growth-Promoting Rhizobacteria (PGPR), colonize the plant root environment, providing beneficial advantages for both soil and plants. … Show more

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Cited by 4 publications
(2 citation statements)
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“…Several studies have explored the potential of beneficial microbes for improving plant growth and health in arid and semiarid regions. These studies have identified a diverse range of bacteria, including Acinetobacter , Bacillus , Enterobacter , Marinobacterium , Pantoea , Pseudomonas , Rhizobium , Sinorhizobium , and others, that can promote plant growth and improve soil fertility (Alsharif et al., 2020; Bonatelli et al., 2021; Rai et al., 2022).…”
Section: Resultsmentioning
confidence: 99%
“…Several studies have explored the potential of beneficial microbes for improving plant growth and health in arid and semiarid regions. These studies have identified a diverse range of bacteria, including Acinetobacter , Bacillus , Enterobacter , Marinobacterium , Pantoea , Pseudomonas , Rhizobium , Sinorhizobium , and others, that can promote plant growth and improve soil fertility (Alsharif et al., 2020; Bonatelli et al., 2021; Rai et al., 2022).…”
Section: Resultsmentioning
confidence: 99%
“…Disturbances in seed development can lead to reduced seed viability and germination rates, affecting the overall productivity of cereal crops in subsequent generations. Decreased fruit sets can directly translate into reduced seed yield and, consequently, lower crop production [217,218].…”
Section: Reduced Flowering and Fruit Development In Cerealsmentioning
confidence: 99%