2021
DOI: 10.5433/1679-0359.2021v42n1p429
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Upland rice seedling performance promoted by multifunctional microorganisms

Abstract: Multifunctional microorganisms can contribute to the development of plant root systems and positively affect the grain yield of crops. However, studies of the use of these microorganisms to benefit root development in rice plants are scarce. The objective of this study was to determine the effect of rhizobacterial inoculation of the seeds on the root development of upland rice seedlings. The experiment was carried out in the agricultural microbiology laboratory of Embrapa Rice and Beans, and we adopted a compl… Show more

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Cited by 3 publications
(2 citation statements)
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“…These factors can also impact crop yield (Silva et al, 2022b). In a study conducted by J. P. T. Fernandes et al (2021a), they observed greater root length of seedlings with multifunctional rhizobacteria inoculation in upland rice culture, including an isolate of the genus Azospirillum spp. The authors also observed a greater root diameter with the inoculation of isolates Ab-V5 and BRM 63573, which were 13.81% and 13.06%, respectively, higher than the control treatment (without microorganisms).…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…These factors can also impact crop yield (Silva et al, 2022b). In a study conducted by J. P. T. Fernandes et al (2021a), they observed greater root length of seedlings with multifunctional rhizobacteria inoculation in upland rice culture, including an isolate of the genus Azospirillum spp. The authors also observed a greater root diameter with the inoculation of isolates Ab-V5 and BRM 63573, which were 13.81% and 13.06%, respectively, higher than the control treatment (without microorganisms).…”
Section: Resultsmentioning
confidence: 99%
“…have shown promising results. They can provide greater root diameter of seedlings (J. P. T. Fernandes et al, 2021a) and higher biomass production (J. Fernandes et al, 2021b) in upland rice plants, compared to the control treatment (without rhizobacteria).…”
Section: Introductionmentioning
confidence: 99%