By Blake Jackson
Researchers from the University of Kentucky have made a groundbreaking discovery about how legumes select specific bacteria for nitrogen fixation – a process vital for plant and animal life. Legumes, such as alfalfa, clover, beans, and peas, are crucial for sustainable agriculture as they convert atmospheric nitrogen into a usable form.
The study, published in Science Advances, focused on two bacterial species: Sinorhizobium meliloti and Sinorhizobium medicae. Scientists have long known that legumes are selective in their bacterial partners, but how this occurs remained a mystery.
The research team, led by UK's Department of Plant and Soil Science, identified a specific gene in Medicago plants called NS2.
This gene acts as a filter, preventing certain strains of bacteria from infecting the plant's roots. By understanding this genetic mechanism, researchers hope to develop new farming techniques that enhance the natural nitrogen-fixing abilities of legumes.
"Learning how legumes and bacteria have adapted to prefer specific partners is crucial to understanding how they work together," said Hongyan Zhu, co-corresponding author and PSS professor. "Our research identifies a specific gene in the Medicago plants that plays a pivotal role in discriminating between these two strains of bacteria."
The findings have significant implications for sustainable agriculture. By harnessing the knowledge of how legumes and bacteria interact, scientists can potentially apply this process to other crops, leading to more environmentally friendly farming practices.
This research was a collaborative effort involving scientists from the University of Kentucky, Hungary, Cornell University, and the U.S. Department of Agriculture.
Photo Credit: gettyimages-baibaz
Categories: Kentucky, Crops, Education