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Descripción
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| Legume root symbiotic bacteria, now collectively known as rhizobia, were ? rst described by Beijerinck in 1888, and later isolated from the root nodules of many legumes. With the introduction of soybean in the U.S.A., it was demonstrated that the culture only succeeded if their root nodule symbiotic bacteria were also introduced. Although then known as Rhizobium japonicum, these bacteria were quite different from other rhizobia: they were larger, grew slowly and did not acidify sugar-containing media. Similar bacteria were later isolated from other legumes, such as lupines, cowpeas, and many tropical trees and shrubs, and were eventually grouped into a separate genus, Bradyrhizobium. Despite its large diversity (see below), most studies have been performed on B. japonicum, undoubtedly because of the importance of soybean as a crop | |
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Internacional
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Si |
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DOI
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Edición del Libro
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Editorial del Libro
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CRC Press |
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ISBN
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9781466587175 |
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Serie
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Título del Libro
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Beneficial Plant-microbial Interactions: Ecology and Applications |
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Desde página
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20 |
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Hasta página
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46 |