Plant Growth Promoting Rhizobacteria (PGPR): A Novel Agent for Sustainable Food Production
Odoh Chuks Kenneth, Eze Chibuzor Nwadibe, Akpi Uchenna Kalu and Unah Victor Unah
American Journal of Agricultural and Biological Sciences
Plant Growth Promoting Rhizobacteria (PGPR) involves the use of large array of soil bacteria to improve yield, plant growth and sustainable food production. As free living and symbiotic rhizobacteria, PGPR exert its role by colonizing extracellular and/or intracellular rhizoenvironment in the quest for carbon source. In the past decades, focus has been on developing a biosafety agro base approach void of continuous burden on soil micro flora as a result of agrochemicals application. However, with clear understanding of PGPR mechanisms of action “biocontrol, biofertilization and biostimulation”, more hope on the possibility of curbing food insecurity amidst rising population has been strengthened. Seeds or soil application of PGPR inoculants enhances phosphates solubilization, biological nitrogen fixation and secretion of plant hormones (indole acetic acid, gibberellins, cytokinins and ethylene) needed for growth and adaptation in stressed environment. As soil pathogen constantly rival the roles of these organisms, PGPR has developed over time wide spectrum of strategies in the form of systemic resistance, iron, space and nutrient competition, antibiotics synthesis, lytic acid production and hydrogen cyanide for efficient food production. In view of this, the review broadens our scope on the use of PGPR as an efficient microbial consortium for enhanced agrobiology and sustenance especially in the tropics were paucity of data on its use, implementation and application of genetically modified organisms has long prevailed.
© 2018 Odoh Chuks Kenneth, Eze Chibuzor Nwadibe, Akpi Uchenna Kalu and Unah Victor Unah. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.