Microbial Fermentation

For many years, man has been taking advantage of the activities of millions of microorganisms found in the soil to improve agricultural productivity. With the large scale cultivation of microbes or other single cells, occurring with or without air – known as microbial fermentation -man has used naturally occurring organisms to develop biofertilizers and biopesticides to assist plant growth and control weeds, pests, and diseases, respectively.

Many of the microorganisms that live in the soil actually help plants absorb more nutrients than they would by themselves. Plants and these friendly microbes are involved in “nutrient recycling”. The microbes help the plant to “take up” essential energy sources. In return, plants donate their waste byproducts for the microbes to use for food. Because the microbes have helped plants digest more nutrients, plants develop stronger and bigger root systems. The larger the plants’ roots, the more living space and food there is for the microbes to enjoy.

Scientists use these friendly microorganisms to develop biofertilizers.