Advances in Identifying the Mechanisms by Which Microorganisms Improve Barley Salt Tolerance
As the global human population continues to increase, the use of saline–alkali land for food production is an important consideration for food security. In addition to breeding or cultivating salt-tolerant crop varieties, microorganisms are increasingly being evaluated for their ability to improve p...
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| Format: | Article |
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MDPI AG
2023-12-01
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| Series: | Life |
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| Online Access: | https://www.mdpi.com/2075-1729/14/1/6 |
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| author | Zhiwei Chen Zhenzhu Guo Longhua Zhou Hongwei Xu Chenghong Liu Xin Yan |
| author_facet | Zhiwei Chen Zhenzhu Guo Longhua Zhou Hongwei Xu Chenghong Liu Xin Yan |
| author_sort | Zhiwei Chen |
| collection | DOAJ |
| description | As the global human population continues to increase, the use of saline–alkali land for food production is an important consideration for food security. In addition to breeding or cultivating salt-tolerant crop varieties, microorganisms are increasingly being evaluated for their ability to improve plant salt tolerance. Barley is one of the most important and salt-tolerant cereal crops and is a model system for investigating the roles of microorganisms in improving plant salt tolerance. However, a comprehensive review of the mechanisms by which microorganisms improve barley salt tolerance remains lacking. In this review, the mechanisms of barley salt tolerance improvement by microorganisms are summarized, along with a discussion of existing problems in current research and areas of future research directions. In particular, with the development of sequencing technology and the great reduction of prices, the use of omics can not only comprehensively evaluate the role of microorganisms but also evaluate the impact of the microbiome on plants, which will provide us with many opportunities and challenges in this research area. |
| first_indexed | 2024-03-08T10:44:11Z |
| format | Article |
| id | doaj.art-423be2dc7121493b82023c9e78f10730 |
| institution | Directory Open Access Journal |
| issn | 2075-1729 |
| language | English |
| last_indexed | 2024-03-08T10:44:11Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Life |
| spelling | doaj.art-423be2dc7121493b82023c9e78f107302024-01-26T17:20:20ZengMDPI AGLife2075-17292023-12-01141610.3390/life14010006Advances in Identifying the Mechanisms by Which Microorganisms Improve Barley Salt ToleranceZhiwei Chen0Zhenzhu Guo1Longhua Zhou2Hongwei Xu3Chenghong Liu4Xin Yan5Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, ChinaShanghai Key Laboratory of Agricultural Genetics and Breeding, Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaShanghai Key Laboratory of Agricultural Genetics and Breeding, Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaShanghai Key Laboratory of Agricultural Genetics and Breeding, Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaShanghai Key Laboratory of Agricultural Genetics and Breeding, Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaKey Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, ChinaAs the global human population continues to increase, the use of saline–alkali land for food production is an important consideration for food security. In addition to breeding or cultivating salt-tolerant crop varieties, microorganisms are increasingly being evaluated for their ability to improve plant salt tolerance. Barley is one of the most important and salt-tolerant cereal crops and is a model system for investigating the roles of microorganisms in improving plant salt tolerance. However, a comprehensive review of the mechanisms by which microorganisms improve barley salt tolerance remains lacking. In this review, the mechanisms of barley salt tolerance improvement by microorganisms are summarized, along with a discussion of existing problems in current research and areas of future research directions. In particular, with the development of sequencing technology and the great reduction of prices, the use of omics can not only comprehensively evaluate the role of microorganisms but also evaluate the impact of the microbiome on plants, which will provide us with many opportunities and challenges in this research area.https://www.mdpi.com/2075-1729/14/1/6<i>Hordeum vulgare</i> L.microbiomesalt toleranceomicsbacteria community |
| spellingShingle | Zhiwei Chen Zhenzhu Guo Longhua Zhou Hongwei Xu Chenghong Liu Xin Yan Advances in Identifying the Mechanisms by Which Microorganisms Improve Barley Salt Tolerance Life <i>Hordeum vulgare</i> L. microbiome salt tolerance omics bacteria community |
| title | Advances in Identifying the Mechanisms by Which Microorganisms Improve Barley Salt Tolerance |
| title_full | Advances in Identifying the Mechanisms by Which Microorganisms Improve Barley Salt Tolerance |
| title_fullStr | Advances in Identifying the Mechanisms by Which Microorganisms Improve Barley Salt Tolerance |
| title_full_unstemmed | Advances in Identifying the Mechanisms by Which Microorganisms Improve Barley Salt Tolerance |
| title_short | Advances in Identifying the Mechanisms by Which Microorganisms Improve Barley Salt Tolerance |
| title_sort | advances in identifying the mechanisms by which microorganisms improve barley salt tolerance |
| topic | <i>Hordeum vulgare</i> L. microbiome salt tolerance omics bacteria community |
| url | https://www.mdpi.com/2075-1729/14/1/6 |
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