Evaluation of the Mixed Effects of Some Indigenous Strains of Arbuscular Mycorrhizal Fungi on the Growth of Maize Seedlings Under Greenhouse Conditions

The objective of the study was to evaluate the joint effects of three groups of native arbuscular mycorrhizal fungi (AMF) (Glomeraceae, Acaulosporaceae and Diversisporaceae) on the growth of Maize Seedlings. The mycorrhizal fungi were isolated by the wet sieving method through decreasing sieve (300 µm, 125 µm, 63 µm and 38 µm) followed by centrifugation on a sucrose gradient. The growth tests were evaluated in greenhouse conditions for 40 days. After opening a planting hole, two maize (2000 SYNEE-W) seeds, one coated with AMF and the other not coated (Control) were introduced into the planting hole for each treatment. Data on different parameters were evaluated. The results of this study revealed that the maximum heights, the largest noose diameters and the largest numbers of leaves were obtained with treatment "Acaulosporaceae + 50% NPK-Urea" having 20.55% and 17.04% respectively and 11.77% for that of the control. The produced biomass and the leaf area of the maize plants were improved by the treatment "Glomeraceae+ 50NPK-Urea" with a respective increase of 54.97% for fresh above biomass (FAB), 42.94% for fresh underground biomass (FUB) and 55.23% for the leaf area compared with the control. Also, very high frequency of mycorrhiza was recorded with treatment "Glomeraceae" while the largest numbers of mycorrhiza spores and intensity were recorded with treatment "Acaulosporaceae". These results augur the possibility of using these mixed AMF bio-products as organic fertilizers to improve maize productivity in Benin

Mycorrhizal Symbiosis for Sustainable Optimization of Tropical Agriculture: A Review of Research

Excessive application of chemical fertilizers and other agrochemicals can cause significant imbalances in soils and agricultural ecosystems. To minimize these impacts, biofertilizers and organic fertilizers are needed to maintain a sustainable production system. The use of subterranean microorganisms in agriculture to stimulate plant growth and improve yields has recently received increasing interest. In this context, mycorrhizae represent a viable solution to mitigate these adverse effects. Mycorrhizal fungi are able to form a symbiotic relationship with the roots of plants in the environment. Mycorrhizal fungus helps the plant to absorb nutrients and water. In addition, mycorrhizal fungi play a crucial role in storing carbon (C) in the soil. Most previous studies have just considered the effects of AMF species on a specific crop in one particular area but have not assessed the balance of AMF in production systems in tropical agriculture. This consideration should allow for the optimization of cropping practices through a review of the work on the use of AMF in tropical agriculture production systems. In this paper, we will discuss, through different examples of experiments carried out in the tropics, the performance of different strategies for managing the potential of AMF to maintain a sustainable production system

Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin

Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many traditional culinary preparations, in particular fermented porridges. The aim of this study is to identify the variability of fermented cereal-based porridges produced and consumed in northern Benin. Thus, 315 producers and consumers were randomly interviewed in nine localities of northern Benin. First, field surveys were carried out in the traditional areas of porridge production and consumption in the northern region of Benin in order to establish the consumption map of fermented porridges. Secondly, interviews and occasional conversations were used for sample collection as well as occasional interviews (individual survey). During our investigation, eight (koko, bobossou, gbangba, apkan, sagagnega, akloui, bita and fourra) porridge were reported. Corn, millet and sorghum are cereals that are used for proceeding those porridges. The interviewed people are predominantly (35.53%) between 18 and 25 years old of age followed by those aged between 25 and 31 years old (30.82%). Mostly (63.21%) women were interviewed with a sex ratio (M/F = 0.58) and involved in the production of traditional porridge. More than 36% of respondents had at least secondary education, 30.82% are uneducated, 22.64% have primary education and 10.06% had at least university level. A significant association was observed between the cereal used and the type of porridge (p<0.001). It can be seen that the marketing and consumption of different porridges is associated with different communes in northern Benin. The method of preserving these porridges and their processing differs from one producer to another or from one consumer to another. It also differs from one municipality to another