Agronomic value of mycorrhizae

The agronomic value of mycorrhizae is enormous. The term mycorrhiza (also used mycorriza) comes from Greek mykoswhich means mushroom, and from the Latin rhizawhich means root, i.e. it is a symbiotic association between the mycelium of a fungus and the roots.

There are two main types:

- Ectomycorrhizaewhere the hyphae of the fungal mycelium do not penetrate the cells, but wrap around the roots and enter between the root cells (Hartig net). They are mainly Basidiomycetes, such as Thelephora, Tricholoma, Sleroderma, etc. Basidiomycetes are associated with the reduction of diseases such as "Brown ring patch"; "Gray snow mould"; "Southern blight"; "Large patch, Brown patch". These micro-organisms are very abundant in humus.

- EndomycorrhizaeThe fungal mycelium penetrates the cells of the root cortex, lodges inside the root cells, and is partly digested by the host plant, which benefits from its albuminoids and organic nitrogen: Zygomycete fungi of the genus Glomales, such as Endogone, are involved.

Among the beneficial effects of mycorrhizae is the ability to absorb sugars from the root and to introduce minerals (P, N, K, Ca, Zn, Cu, etc.) into its vascular system.

They are decisive in mineral phosphorus uptake, water uptake (Ruiz-Lozano et al, 1995), and have a positive influence on salt stress.

The physical barrier created by the hyphal coat offers protection against pathogens (by the mere fact of occupying their space), increased resistance to toxins and hostile environments.

In conclusion, mycorrhizal fungi are of great agronomic value in terms of increasing root biomass and reducing disease through the secretion of antibiotics.