Search
Contact Us

t: (440) 561 0510

Linkedin Facebook-f X-twitter

Microbial consortium

Also known as
consortium, multi-strain, microbial consortia

A microbial consortium is a combination of two or more microbial strains or species used together, often in an agricultural biological product, so that organisms with complementary functions, such as nitrogen fixation, root growth promotion and disease suppression, work at the same time.

What is a microbial consortium?

A consortium is a group of organisms working together. In agricultural biologicals, a microbial consortium is a product containing more than one microbial strain, of the same or different species, chosen so that their functions complement one another.

Why use a consortium

A single strain usually does one or two things well. Combining organisms can:

  • Cover more functions, such as biological nitrogen fixation together with root growth promotion or disease suppression.
  • Improve consistency, because if conditions do not suit one organism, another may still perform.
  • Create interactions, where one organism supports another, for example by improving root colonization.

What makes consortia work

  • Compatibility. The organisms must not inhibit each other in the product or on the plant.
  • Formulation and shelf life. Different organisms may need different conditions to stay alive, which complicates manufacturing and storage.
  • Dose of each organism, so that every member is delivered in effective numbers, usually stated as colony-forming units.
  • Field evidence, since more organisms do not automatically mean more benefit.

Each strain in a consortium generally needs to be characterized and, depending on the product’s claims, may need regulatory review.

Microbial consortia at Locus

Locus’s Rhizolizer Prime System is a multi-strain soybean system that Locus describes as combining rhizobia with Bacillus and Trichoderma, each contributing a distinct function.

Frequently asked questions

Not automatically. A well-designed consortium can offer broader or more consistent benefits, but compatibility, survival and field results determine whether it outperforms a single strong strain.

By the functions they provide, their compatibility with each other and with the crop, and their ability to survive formulation, storage and field conditions.

  • Microbial strain

    A microbial strain is a genetically distinct variant within a species of bacterium, fungus or other microorganism. Strains of the same species can differ markedly in traits that matter for agricultural products, such as how well they fix nitrogen, colonize roots or survive stress.

  • Trichoderma

    Trichoderma is a genus of fungi common in soil and around roots. Selected strains of species such as Trichoderma harzianum are used in agriculture to suppress plant diseases, promote root growth and improve plant tolerance to stress.

  • Bacillus

    Bacillus is a genus of rod-shaped, spore-forming bacteria common in soil. Selected strains of species such as Bacillus subtilis and Bacillus amyloliquefaciens are widely used in agricultural biologicals to promote plant growth, improve nutrient availability and suppress plant diseases.

  • Rhizobia

    Rhizobia are soil bacteria that form nodules on the roots of legumes, such as soybeans, peas and alfalfa, and inside those nodules convert nitrogen from the air into a form the plant can use. Each legume partners with specific rhizobial species.

Sources

  1. Microbial consortia for sustainable agriculture, Peer-reviewed reviews (e.g. Frontiers in Plant Science)