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Plant probiotic bacteria enhance the quality of fruit and horticultural crops

Alejandro Jiménez-Gómez Lorena Celador-Lera María Fradejas-Bayón Raúl Rivas

*Corresponding author: Alejandro Jiménez-Gómez alexjg@usal.es

microbiology2017,3,483doi:10.3934/microbiol.2017.3.483

The negative effects on the environment and human health caused by the current farming systems based on the overuse of chemical fertilizers have been reported in many studies. By contrast, bacterial inoculations produce positive effects on yields without causing this type of harm. Hence, during recent years, the commercialization of biofertilizers has been on the increase, and the number of companies and products available are expanding worldwide every year. In addition to the notable enhancement of crop production, many studies have shown how the application of bacteria has positive effects on food quality such as improved vitamin, flavonoid and antioxidant content, among other benefits. This advantage is interesting with respect to food that is consumed raw, such as fruits and many vegetables, as these bioactive molecules are maintained up until the moment the food is consumed. As regards this review focuses on the collection of studies that demonstrate that microorganisms can act as plant probiotics of fruit and horticultural crops, essential types of food that form part of a healthy diet.

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