Quinoa microbiota and its importance for sustainable crop production

Abstract

Halyna Zhatova*, Volodymyr Trotsenko, NadiiaTrotsenko, Mykola Radchenko, Andrii Butenko, Liudmyla Bondarieva and Inna Zubtsova

Quinoa is a crop that can contribute to food security under current climate scenarios. The crop is noted for its unique nutritional properties and adaptability to stressful environmental conditions. Its introduction to new regions is focused on organic crop production technologies, which stimulates research using microbiological approaches. The microbiota of quinoa is not well understood; however, studies of microorganisms associated with quinoa indicate their diversity. Symbiotic microbiota can be useful for improving the adaptive potential of new varieties, reducing susceptibility to pests and diseases, and ensuring sustainable production. The possibilities of practical use of symbiotic relationships of the quinoa with many species of bacteria and fungi remain poorly studied.