Advances in Identifying the Mechanisms by Which Microorganisms Improve Barley Salt Tolerance
文献类型： 外文期刊
作者： Chen, Zhiwei 1 ; Guo, Zhenzhu 2 ; Zhou, Longhua 2 ; Xu, Hongwei 2 ; Liu, Chenghong 2 ; Yan, Xin 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Life Sci, Key Lab Microbiol Engn Agr Environm, Minist Agr, Nanjing 210095, Peoples R China
2.Shanghai Acad Agr Sci, Biotechnol Res Inst, Shanghai Key Lab Agr Genet & Breeding, Shanghai 201106, Peoples R China
关键词： Hordeum vulgare L.; microbiome; salt tolerance; omics; bacteria community
期刊名称：LIFE-BASEL （ 影响因子：3.2； 五年影响因子：3.2 ）
ISSN：
年卷期： 2024 年 14 卷 1 期
页码：
收录情况： SCI
摘要： 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.
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