Effective Microorganisms as a Sustainable Alternative in Improving Vegetable Productivity and Maintaining Soil Quality

Abstract

From the beginning, an important role of the soil microflora Observed ions in the recycling of organic matter and maintenance of its fertility. However, after the Green Revolution, new farming techniques Introduced, associated with new inputs reflected in unsustainable practices, with Increased energy consumption, soil degradation and reduced food quality. In this context, the present work sought to evaluate the use of effective microorganisms in lettuce and cherry tomatoes to the sustainable cultivation strategy without the use of fertilizers or pesticides. Initially, effective microorganisms Were Obtained from home-made fermented. Subsequently, the same was applied in cultures of smooth cherry tomato and lettuce in different types of soils and Concentrations. Bacterial species present with Identifications by mass spectrometry, dry weight and general aspect of the Evaluated cultivars for the different treatments, as well as soil quality, organic matter and chemical constituents concentration terms. Quantitative microbiological evaluation was determined by dilution of samples in saline soil in MH medium and plating. It is possible to observe que in addition Involving Both treatments of the fermented in the different Concentrations gave higher plant production and concentration of organic matter, as well as higher counts of CFU / mL Compared to the control treatments. This fact evidences the efficacy of the fermented product produced and Whose pH That Suggests it contains important organic acids present in the microorganisms. The microorganisms were found mostly identified the Bacillus sp, reported by authors of the works being Several important inducers of plant growth.