In Vitro Culture of Mycorrhizas
The ?rst 30 cm of the earth’s surface represents a fragile and valuable ecos- tem, thanks to which terrestrial plants, and indirectly animals and humans, can live. The microbial activity occurring in soil is largely responsible for its physical and nutrit
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Stéphane Declerck Désiré-Georges Strullu J.-André Fortin (Eds.)
In Vitro Culture of Mycorrhizas With 84 Figures, 13 in Color
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Prof. Dr. Stéphane Declerck Université catholique de Louvain (UCL) Mycothèque de l’Université catholique de Louvain (MUCL) Unité de microbiologie 3 Place Croix du Sud 1348 Louvain-la-Neuve Belgium e-mail: [email protected]
Prof. Dr. Désiré-Georges Strullu Université d’Angers Laboratoire de Phytonique 2 Bd. Lavoisier 49045 Angers Cedex France e-mail: [email protected]
Prof. J. André Fortin Université Laval Département de Sciences du Bois et de la Forêt Centre de Recherche en Biologie Forestière Sainte-Foy, Québec G1K 7P4 Canada e-mail: [email protected]
Library of Congress Control Number: 2004116751
ISSN 1613-3382 ISBN-10 3-540-24027-6 Springer Berlin Heidelberg New York ISBN-13 978-3-540-24027-3 Springer Berlin Heidelberg New York
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Foreword
The first 30 cm of the earth’s surface represents a fragile and valuable ecosystem, thanks to which terrestrial plants, and indirectly animals and humans, can live. The microbial activity occurring in soil is largely responsible for its physical and nutritional quality. Among the micro-organisms living in soil, the arbuscular mycorrhizal (AM) fungi play a major role. They are present in all types of soil, everywhere on the planet, living in symbiotic association with the roots of most plant species. They have co-evolved with plants for 400 million years, improving their nutrition and resistance to various types of stress. Present practices in conventional agriculture, which introduce great amounts of chemicals, have eliminated or underexploited the AM symbiosis. The rational exploitation of AM fungi in sustainable agriculture, to help minimize the use of chemical fertilizers and pesticides, has been hampered by several biological characteristics of these microorganisms
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