Recent development and new insight of diversification and symbiosis specificity of legume rhizobia: mechanism and application.

W F Chen, E T Wang, Z J Ji, J J Zhang

Journal: Journal of applied microbiology 2021;131(2):553-563

PMID: 33300250

Abstract

Currently, symbiotic rhizobia (sl., rhizobium) refer to the soil bacteria in α- and β-Proteobacteria that can induce root and/or stem nodules on some legumes and a few of nonlegumes. In the nodules, rhizobia convert the inert dinitrogen gas (N ) into ammonia (NH ) and supply them as nitrogen nutrient to the host plant. In general, this symbiotic association presents specificity between rhizobial and leguminous species, and most of the rhizobia use lipochitooligosaccharides, so called Nod factor (NF), for cooperating with their host plant to initiate the formation of nodule primordium and to inhibit the plant immunity. Besides NF, effectors secreted by type III secretion system (T3SS), exopolysaccharides and many microbe-associated molecular patterns in the rhizobia also play important roles in nodulation and immunity response between rhizobia and legumes. However, the promiscuous hosts like Glycine max and Sophora flavescens can nodulate with various rhizobial species harbouring diverse symbiosis genes in different soils, meaning that the nodulation specificity/efficiency might be mainly determined by the host plants and regulated by the soil conditions in a certain cases. Based on previous studies on rhizobial application, we propose a '1+n-N' model to promote the function of symbiotic nitrogen fixation (SNF) in agricultural practice, where '1' refers to appreciate rhizobium; '+n' means the addition of multiple trace elements and PGPR bacteria; and '-N' implies the reduction of chemical nitrogen fertilizer. Finally, open questions in the SNF field are raised to future think deeply and researches.

© 2020 The Society for Applied Microbiology.

Address: State Key Laboratory of Agrobiotechnology, Beijing, P. R. China.; College of Biological Sciences and Rhizobium Research Center, China Agricultural University, Beijing, P. R. China.; Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México City, D.F, México.; College of Life Science and Food Engineering, Horqin Plant Stress Biology Research Institute, Inner Mongolia University for the Nationalities, Tongliao, Inner Mongolia, P. R. China.; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province, P. R. China.; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Province, P. R. China.; Collaborative Innovation Center for Food Production and Safety of Henan Province, Zhengzhou, Henan Province, P. R. China.
Bant logo

© Copyright 2026, Nutrition Evidence

NED wishes to thank the following organisations for their support:

We use cookies to improve your experience and analyze site traffic with Google Analytics. By continuing to use our site, you agree to our use of cookies. Learn more.