Establishing a quality management framework for commercial inoculants containing arbuscular mycorrhizal fungi

Salomon, Matthias J.;Watts-Williams, Stephanie J.;McLaughlin, Michael J.;Bücking, Heike;van der Heijden, Marcel G.A.;et.al.
(2022) iScience — Vol. 25, n° 7, p. 104636 (2022)

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Authors
  • Salomon, Matthias J.The Waite Research Institute and The School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1 Glen Osmond, SA 5064, Australia
    Author
  • Watts-Williams, Stephanie J.The Waite Research Institute and The School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1 Glen Osmond, SA 5064, Australia
    Author
  • McLaughlin, Michael J.The Waite Research Institute and The School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1 Glen Osmond, SA 5064, Australia
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  • Bücking, HeikeUniversity of Missouri, Division of Plant Sciences, Columbia, MO 65211, USA
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  • Declerck, StephanUCLouvain
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  • van der Heijden, Marcel G.A.Plant-Soil-Interaction Group, Institute for Sustainability Science, Agroscope, Zürich, 8046 Switzerland
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Abstract
Microbial inoculants containing arbuscular mycorrhizal (AM) fungi are potential tools in increasing the sustainability of our food production systems. Given the demand for sustainable agriculture, the production of such inoculants has potential economic value and has resulted in a variety of commercial inoculants currently being advertised. However, their use is limited by inconsistent product efficacy and lack of consumer confidence. Here, we propose a framework that can be used to assess the quality and reliability of AM inoculants. First, we set out a range of basic quality criteria which are required to achieve reliable inoculants. This is followed by a standardized bioassay which can be used to test inoculum viability and efficacy under controlled conditions. Implementation of these measurements would contribute to the adoption of AM inoculants by producers with the potential to increase sustainability in food production systems.
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Salomon, M. J., Watts-Williams, S. J., McLaughlin, M. J., Bücking, H., Singh, B. K., Hutter, I., Schneider, C., Martin, F. M., Vosatka, M., Guo, L., Ezawa, T., Saito, M., Declerck, S., Zhu, Y.-G., Bowles, T., Abbott, L. K., Smith, F. A., Cavagnaro, T. R., & van der Heijden, M. G. A. (2022). Establishing a quality management framework for commercial inoculants containing arbuscular mycorrhizal fungi. iScience, 25(7), 104636. https://doi.org/10.1016/j.isci.2022.104636 (Original work published 2022)