Effects of native arbuscular mycorrhizal and phosphate-solubilizing fungi on coffee plants

Rojas, Yamel del Carmen Perea; Arias, Rosa; Medel-Ortíz, Rosario; Aguilar, Dora Trejo; Abarca, Gabriela Heredia; Yon, Yakelin Rodríguez

doi:10.1007/s10457-018-0190-1

Cited by 26 publications

(17 citation statements)

References 35 publications

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“…PSMs are diversified in nature, as listed in Table 3. Bacteria belonging to the genera Pseudomonas, Enterobacter, and Bacillus (Biswas et al 2018;Buch et al 2008), Serratia and Pantoea (Sulbaran et al 2009), Rhizobium, Arthrobacter, and Burkholderia, and Rahnella aquatilis HX2 (Liu et al 2019a;Zhang et al 2019), Leclercia adecarboxylata (Teng et al 2019a), and fungi like Penicillium brevicompactum and Aspergillus niger (Rojas et al 2018;Whitelaw 1999), and Acremonium, Hymenella, and Neosartorya (Ichriani et al 2018) are potent PSMs. These soil microbes perform a significant role in soil by their metabolic activities and are a remarkable part of integrated nutrient management in the soil, as they improve the plant's nutrient acquisition from the soil.…”

Section: Phosphate-solubilizing Microorganisms (Psms)mentioning

confidence: 99%

Phosphate-Solubilizing Microorganisms: Mechanism and Their Role in Phosphate Solubilization and Uptake

Rawat

Das

Shankhdhar

et al. 2020

J Soil Sci Plant Nutr

217

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Phosphorus is the second most critical macronutrient after nitrogen required for metabolism, growth, and development of plants. Despite the abundance of phosphorus in both organic and inorganic forms in the soil, it is mostly unavailable for plant uptake due to its complexation with metal ions in the soil. The use of agrochemicals to satisfy the demand for phosphorus to improve crop yield has led to the deterioration of the ecosystem and soil health, as well as an imbalance in the soil microbiota. Consequently, there is a demand for an alternate cost-effective and eco-friendly strategy for the biofortification of phosphorus. One such strategy is the application of phosphate-solubilizing microorganisms which can solubilize insoluble phosphates in soil by different mechanisms like secretion of organic acids, enzyme production, and excretion of siderophores that can chelate the metal ions and form complexes, making phosphates available for plant uptake. These microbes not only solubilize phosphates but also promote plant growth and crop yield by producing plant-growth-promoting hormones like auxins, gibberellins, and cytokinins, antibiosis against pathogens, 1-aminocyclopropane-1-carboxylic acid deaminase which enhances plant growth under stress conditions, improving plant resistance to heavy metal toxicity, and so on. Pyrroloquinoline quinine (pqq) and glucose dehydrogenase (gcd) are the representative genes for phosphorus solubilization in microorganisms. The content presented in this review paper focuses on different mechanisms and modes of action of phosphate-solubilizing microorganisms, their contribution to phosphorus solubilization, growth-promoting attributes in plants, and the molecular aspects of phosphorus solubilization.

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Section: Phosphate-solubilizing Microorganisms (Psms)mentioning

confidence: 99%

Phosphate-Solubilizing Microorganisms: Mechanism and Their Role in Phosphate Solubilization and Uptake

Rawat

Das

Shankhdhar

et al. 2020

J Soil Sci Plant Nutr

217

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“…Until recently, the vast majority of Arabica coffee was cultivated in traditionally managed shaded coffee plantations, which have lower production costs and enhanced biodiversity, carbon sequestration, soil fertility and biological pest control in comparison to modern systems (Greenberg et al, 1997;Perfecto et al, 2002;Kellermann et al, 2008). However, coffee management practices have become more intensive, promoting the replacement of native trees with fastgrowing monospecific timber species (i.e., Cedrela odorata, Eucalyptus deplupta, Hevea brasilensis) (Nath et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Coffee and shade trees show complementary use of soil water in a traditional agroforestry ecosystem

Muñoz-Villers

Geris

Alvarado-Barrientos

et al. 2020

Hydrol. Earth Syst. Sci.

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Abstract. Globally, coffee has become one of the most sensitive commercial crops, being affected by climate change. Arabica coffee (Coffea arabica) grows in traditionally shaded agroforestry systems in tropical regions and accounts for ∼70 % of coffee production worldwide. Nevertheless, the interaction between plant and soil water sources in these coffee plantations remains poorly understood. To investigate the functional response of dominant shade tree species and coffee (C. arabica var. typica) plants to different soil water availability conditions, we conducted a study during near-normal and more pronounced dry seasons (2014 and 2017, respectively) and a wet season (2017) in a traditional coffee plantation in central Veracruz, Mexico. For the different periods, we specifically investigated the variations in water sources and root water uptake via MixSIAR mixing models that use δ18O and δ2H stable isotope composition of rainfall, plant xylem and soil water. To further increase our mechanistic understanding of root activity, the distribution of below-ground biomass and soil macronutrients was also examined and considered in the model as prior information. Results showed that, over the course of the two investigated dry seasons, all shade tree species (Lonchocarpus guatemalensis, Inga vera and Trema micrantha) relied, on average, on water sources from intermediate (>15 to 30 cm depth: 58± 18 % SD) and deep soil layers (>30 to 120 cm depth: 34±21 %), while coffee plants used much shallower water sources (<5 cm depth: 42±37 % and 5–15 cm depth: 52±35 %). In addition, in these same periods, coffee water uptake was influenced by antecedent precipitation, whereas trees showed little sensitiveness to antecedent wetness. Our findings also showed that during the wet season coffee plants substantially increased the use of near-surface water (+56 % from <5 cm depth), while shade trees extended the water acquisition to much shallower soil layers (+19 % from <15 cm depth) in comparison to drier periods. Despite the plasticity in root water uptake observed between canopy trees and coffee plants, a complementary use of soil water prevailed during the dry and wet seasons investigated. However, more variability in plant water sources was observed among species in the rainy season when higher soil moisture conditions were present and water stress was largely absent.

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“…Coffee-associated microorganisms have been extensively studied for their potential use as plant-growth promoting agents including rhizospheric bacteria and fungi (Jimenez-Salgado et al, 1997;Posada et al, 2013;Kejela et al, 2016;Perea Rojas et al, 2019), epiphytic bacteria (Estrada-De Los Santos et al, 2001;Teshome et al, 2017), endophytic bacteria (Jimenez-Salgado et al, 1997;Silva et al, 2012) and AMF (Caldeira et al, 1983;Perea Rojas et al, 2019).…”

Section: Potential Uses As Plant Growth Promoting Agentsmentioning

confidence: 99%

“…Another valuable microbial process is the improvement of nutrient availability. To this end, the capacity to solubilize the phosphorus has been demonstrated not only for numerous bacterial species associated with C. arabica, C. canephora, and C. liberica roots and seeds, belonging to the genera Acinetobacter, Aeromonas, Alcaligenes, Arthrobacter, Bacillus, Brachybacterium, Burkholderia, Caballeronia, Cellulomonas, Chromobacterium, Chryseobacterium, Chryseomonas, Citrobacter, Curtobacterium, Enterobacter, Gordonia, Kocuria, Luteibacter, Mycolicibacterium, Nocardia, Paenibacillus, Paraburkholderia, Pasteurella, Pseudomonas, Rhodococcus, Sphingomonas, Staphylococcus, Stenotrophomonas, and Vibrio (Baon et al, 2012;Muleta et al, 2013;Teshome et al, 2017;Duong et al, 2021) and also for some fungi from the genera Aspergillus, Chaetomium, Cladosporium, Cylindrocarpon, Fusarium, Humicola, Paecilomyces, and Penicillium (Posada et al, 2013;Perea Rojas et al, 2019). Another capacity is the iron mobilization through the production of siderophores as displayed by the bacterial genera Acinetobacter, Bacillus, Burkholderia, Caballeronia, Cellulomonas, Enterobacter, Escherichia, Luteibacter, Mycolicibacterium, Paraburkholderia, Lechevalieria, Mycobacterium, Pseudomonas, Nocardia, Paenibacillus, and Rhizobium associated with roots, leaves and seeds of C. arabica, C. canephora, and C. liberica (Silva et al, 2012;Kejela et al, 2016;Duong et al, 2021).…”

Section: Potential Uses As Plant Growth Promoting Agentsmentioning

confidence: 99%

Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review

Duong

Marraccini

Maeght

et al. 2020

Front. Sustain. Food Syst.

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Intensive coffee production is accompanied by several environmental issues, including soil degradation, biodiversity loss, and pollution due to the wide use of agrochemical inputs and wastes generated by processing. In addition, climate change is expected to decrease the suitability of cultivated areas while potentially increasing the distribution and impact of pests and diseases. In this context, the coffee microbiota has been increasingly studied over the past decades in order to improve the sustainability of the coffee production. Therefore, coffee associated microorganisms have been isolated and characterized in order to highlight their useful characteristics and study their potential use as sustainable alternatives to agrochemical inputs. Indeed, several microorganisms (including bacteria and fungi) are able to display plant growth-promoting capacities and/or biocontrol abilities toward coffee pests and diseases. Despite that numerous studies emphasized the potential of coffee-associated microorganisms under controlled environments, the present review highlights the lack of confirmation of such beneficial effects under field conditions. Nowadays, next-generation sequencing technologies allow to study coffee associated microorganisms with a metabarcoding/metagenomic approach. This strategy, which does not require cultivating microorganisms, now provides a deeper insight in the coffee-associated microbial communities and their implication not only in the coffee plant fitness but also in the quality of the final product. The present review aims at (i) providing an extensive description of coffee microbiota diversity both at the farming and processing levels, (ii) identifying the “coffee core microbiota,” (iii) making an overview of microbiota ability to promote coffee plant growth and to control its pests and diseases, and (iv) highlighting the microbiota potential to improve coffee quality and waste management sustainability.

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Effects of native arbuscular mycorrhizal and phosphate-solubilizing fungi on coffee plants

Cited by 26 publications

References 35 publications

Phosphate-Solubilizing Microorganisms: Mechanism and Their Role in Phosphate Solubilization and Uptake

Phosphate-Solubilizing Microorganisms: Mechanism and Their Role in Phosphate Solubilization and Uptake

Coffee and shade trees show complementary use of soil water in a traditional agroforestry ecosystem

Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review

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