Mountain microorganisms in the production of Bocashi and their effect on the development of lettuce (Lactuca sativa l.)
DOI:
https://doi.org/10.56238/levv15n39-157Keywords:
Native Microorganisms, Endogenous Microorganisms, Consortium of Microorganisms, Mycorrhizae-forming Fungi, AgroecologyAbstract
In the present research, the effect of the incorporation (inoculation) with Mountain Microorganisms (MM) from Tequexquináhuac, Texcoco, State of Mexico, on the nutritional quality of bocashi, and its agronomic behavior in lettuce was evaluated.
To evaluate the effect of bocashis inoculated with Mountain Microorganisms with respect to the presence of mycorrhizae, the spores of mycorrhizae-forming fungi were quantified in samples of bocashi, and Mountain Microorganisms (solid phase and liquid phase).
The bocashi substrate (with and without MM)-vermiculite-peat moss ratio 1:1:1 was used to evaluate its effect on leaf area, root and aerial biomass, and mycorrhizal colonization in lettuce.
Mountain microorganisms (solid phase + liquid phase) favorably influenced parameters evaluated in bocashi such as electrical conductivity and pH, as well as the presence of mycorrhizae-forming fungi in bocashi.
On the other hand, bocashi inoculated with Mountain Microorganisms (solid phase + liquid phase) + vermiculite + peat moss increased the percentage of mycorrhizal colonization in the lettuce crop evaluated at 40 days, favored the dry weight of the roots and leaves, although it was not positively reflected in the leaf area. Therefore, it is necessary to continue researching the agroecological technique of Mountain Microorganisms.
