The Azospirillum genus and the cultivation of vegetables. A review

Abstract

Introduction. Plant growth-promoting rhizobacteria have been successfully inserted in agriculture, aiming to find a better balance between agricultural production and environmental protection. However, there is a restriction on its application concerning the exploited species since the focus is on large-scale grain production, practically excluding small and medium-sized farms. Literature. Studies on the application of Azospirillum bacteria in horticultural species are still scarce, compared with those aimed at grain production. However, it appears that these bacteria are beneficial to the development and production of vegetables, whether they produce leaves, stems, bulbs, flowers, fruits, roots, or tubers, and may result in monetary gains, especially for small and medium agricultural producers. Conclusions. The use of Azospirillum bacteria to increase the quality and quantity of products from horticultural species and establish an environmentally friendly practice is a reality. However, the development of research that defines the best strategies for using this technology must be carried out continuously, aiming at the best conditions for producers.