ORGANIC AGRICULTURE AND THE SOIL MICROBIOTA

Organic cultivation and microorganisms

Abstract

Currently, with an increase in environmental awareness and a greater search for healthier foods without risk of contamination by pesticides, the market for organic products has experienced a great expansion in the last two decades. Organic agriculture is based on practices such as crop rotation, biological control of pests and diseases and the use of animal (manure) or vegetable (green manure) fertilizers, not allowing the use of pesticides and highly soluble mineral fertilizers. Given these characteristics, organic systems directly impact soil microbial biomass (BMS). In general, most scientific works report that soils under organic cultivation have carbon and nitrogen values ​​from microbial biomass (MBC and MBN), microbial and enzymatic activity superior to soils under conventional cultivation. This is due to the fact that in organic cultivation there are greater additions of residues that act as substrate and source of energy for microorganisms. For arbuscular mycorrhizal fungi (AMFs) the addition of organic residues can increase diversity and its activity, improving soil structure, nutrient cycling with low mobility as well as reducing the incidence of diseases.