Plant Growth-Promoting Microorganisms in Coffee Production: From Isolation to Field Application
Narcisa Urgiles-Gómez, María Eugenia Ávila-Salem, Paúl Loján, M Encalada, Leslye Hurtado, Salomé Araujo‐Abad, Yadira Collahuazo, José Guachanamá, Nohemy Poma, Klever Granda, Ángel Robles, Carolina Senés‐Guerrero, Pablo Cornejo
Abstract
Coffee is an important, high-value crop because its roasted beans are used to produce popular beverages that are consumed worldwide. Coffee plantations exist in over 70 countries and constitute the main economic activity of approximately 125 million people. Currently, there is global concern regarding the excessive use of agrochemicals and pesticides in agriculture, including coffee crops. This situation has motivated researchers, administrators, and farmers to seek ecologically friendly alternatives to decrease the use of synthetic fertilizers and pesticides. In the last decades, multiple studies of the rhizosphere, at the chemical, physical and biological levels, have improved our understanding of the importance of beneficial microorganisms to plant health and growth. This review aims to summarize the state of the use of plant growth-promoting microorganisms (PGPM) in coffee production, where the most extensively studied microorganisms are beneficial plant growth-promoting rhizobacteria (PGPR) and arbuscular mycorrhizal fungi (AMF). This review also contains information on PGPM, in regard to plantations at different latitudes, isolation techniques, mass multiplication, formulation methods, and the application of PGPM in nurseries, monoculture, and coffee agroforestry systems. Finally, this review focuses on relevant research performed during the last decade that can help us improve sustainable coffee production.