Molecular Soil Biology 2015, Vol.6, No.4, 1-12
1
Research Article Open Access
Rhizobia Strain and Host-Legume Interaction Effects on Nitrogen Fixation and
Yield of Grain Legume: AReview
Allito B.B.
1
, Nana Ewusi-Mensah.
2
, Alemneh A.A.
3
1.Dept. of Plant and Horticultural Science, Hawassa University College of Agriculture, Hawassa, Ethiopia
2.Dept. of Crop and Soil Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
3.College of Agriculture and Environmental Sciences, Haramaya University, Harer, Ethiopia.
Corresponding author email:
Molecular Soil Biology, 2015, Vol.6, No.4 doi: 10.5376/msb.2015.06.0004
Received: 08 Feb., 2015
Accepted: 13 Mar., 2015
Published: 20 Mar., 2015
Copyright
©
2015 Allito et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:
Allito B.B., Nana Ewusi-Mensah., and Alemneh A.A., 2015.
Rhizobia Strain and Host-Legume Interaction Effects on Nitrogen Fixation and Yield of Grain
Legume: A Review, Molecular Soil Biology, Vol.6, No.2 1
-
6 (doi: 10.5376/msb.2015.06.0002)
Abstract
Though molecular nitrogen represents nearly 80% of the earth’s atmosphere, it is chemically inert and cannot be directly
assimilated by plants. Only limited numbers of prokaryotes are able to convert the N
2
molecule into a usable form of N through a
process known as biological nitrogen fixation. Rhizobia are soil bacteria able to form nodules and establish symbiosis with the roots
or the stems of leguminous plants. Nitrogen fixation in legume provides important economic advantages for crop production by
reducing the cost of N fertilizer. This review covers contribution of biological nitrogen fixation in agriculture, rhizobia and
host-legume related factors influencing symbiotic performance. It highlights the rhizobial strain and host-legume interaction effects on
N
2
fixation, soil residual nitrogen, and nitrogen and phosphorus uptake of the plant. The review aims to elucidate the approach for
selection of the best rhizobia strain-legume variety combination for maximum nitrogen fixation and yield of grain legume. Variation in
nodulation and nitrogen fixation frequently occur in a bacteria strain-legume cultivar specific manner. Genotype of both the host and
the competing rhizobia strains have been shown to influence inoculant performance
.
Keywords
Rhizobia strain; Host-legume; Symbiotic interaction; Nitrogen fixation
Introduction
Grain legumes are a primary source of amino acids
providing about a third of all dietary protein (Kudapa
et al
.,
2013) and a third of processed vegetable oil for
human consumption (Grahamand Vance, 2003). Legumes
are second to cereals in providing food for humans
worldwide (Kudapa et al
.,
2013). Being a source
of nutritionally rich food, grain legumes complement
cereals or root crops, the primary source of carbohydrates.
Grain legume crops represent an important component
of agricultural food crops consumed in developing
countries and are considered a vital crop for achieving
food and nutritional security for both poor producers
and consumers. Grain legumes are also known to play
a pivotal role in nutrient cycling and nutrient enrichment
in various cropping systems. They are considered as
engines of sustainable farming as they intensify the
productivity and interaction of the soil, crop,
livestock, people and other components. Improving
production of grain legume in smallholder farming
systems will lead to improved food security in these
systems.
Grain legume also provides essential minerals (Grusak,
2002), and health-promoting secondary compounds
that can protect against human cancers (Madar and
Stark, 2003), and also protect the plant against the
attack of pathogens and pests (Ndakidemi and Dakora,
2003) . Fur thermor e, legume gr a in has blood
cholesterol-reducing effect as well as a hypoglycemic
effect, reducing the increase in blood glucose after
a meal (Jenkins et al.
,
2003). Whole-grain is a good
source of bioactive proteins, peptides and functional
fiber; also it may have beneficial combinations of
many micronutr ients, antioxidants, vi tamin E,
polyunsaturated fatty acids and phytochemicals (Liu,
1999). Many of these constituents have been
independently associated with reduced risk of
cor ona r y a r ter y dis ease (CAD) (Li u, 1999;
Anderson and Hanna, 1999). In addition to reducing
insulin resistance, the beneficial effects of whole-grain
