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Application of different microbiological strains in the cultivation of industrial plants
Dimitrijević, Snežana
Filipović, Vladimir
Milić, Marija
Dimitrijević-Branković, Suzana
Ugrenović, Vladan
Buntić, Aneta
Babić, Vojka
Abstract: In the previous period, research was conducted with a focus on the application of various types of microbiological preparations with the aim of their possible influence on the morphological, productive and qualitative properties of cultivated industrial plants. Research was conducted in the period from 2015 to 2023. years both in the open field and in laboratory conditions. In the group of industrial plants, oil, protein, medicinal, aromatic and spice plants were investigated. Research results have been published in international and national journals, also at international conferences and as technical solutions at the national level. Selected mixed microbiological cultures belonging to the genus Streptomyces sp., Paenybacillus sp., Bacillus sp., and Hymenobacter sp. were used. and which were isolated from soil and forest sediments. The following strains were used in the work: CKS1 - Paenybacillus chitinolyticus, CKS3 - Hymenobacter sp., CKS7 - Streptomyces fulvissimus for the cultivation of linseed and black cumin, and a mixture of strains of Bacillus subtilis, Bradrhizobium japonicum and Azotobacter chroococum was used for the treatment of organic soybean seeds. The application of microbiological strains during cultivation has a significant effect on increasing the content of proteins and vegetable oils in soybeans, essential fatty acids in linseed oil and black cumin seed oil, especially omega- 3, as well as increasing the content of total polyphenols, flavonoids and carotenoids and antioxidant activity in oilseed species extract. Microbiological preparations have the potential to contribute to the development of sustainable agricultural systems. The use of selected microbiological cultures for treatment during soil and seed inoculation during the cultivation of industrial plants is reflected in the improvement of the nutritional and functional properties of plants, which are an excellent source of valuable food ingredients.
engleski
2023
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Microbiological strains, treatment and germination of seeds, linseed oil, black cumin, soybeans.