Microbial Alleviation of Abiotic and Biotic Stresses in Rice

Abstract

AbstractMore than 90% of the cultivated area is affected globally by environmental constraints. For instance, abiotic and biotic stresses are major processes that decline agricultural production. Drought, salinity, heat, cold, acidity, and sodicity are major abiotic factors, while insects and pathogens are biotic factors. Rice, a staple food for more than half of the world’s population, is highly susceptible to abiotic and biotic stresses. Here, we review stresses in rice and mitigation strategies, with focus on microbes to alleviate stresses. Abiotic stresses in rice are alleviated by microbes belonging to genus Bacillus, Pseudomonas, Enterobacter, Ochrobactrum, Alcaligens, Paecilomyces, Burkholderia, Achromobacter, Azospirillum, and Glomus. This alleviation proceeds through an accumulation of ascorbate, proline, ethylene, auxin, and stomata conductance of leaf, and by producing antioxidant enzymes, 1-aminocyclopropane-1-carboxylate deaminase, β-aminobutyric acid, salicylic acid and siderophores. Biotic stresses in rice include brown spot, leaf blast, blunt, leaf blight, sheath blight, sheath rot, root rot and seedling disease. They are suppressed by Pseudomonas, Streptomyces, Bacillus, Trichoderma, Aspergillus by inhibiting mycelia growth, iron competition, producing antibiotics, phytohormones, metabolites, and enzymes.KeywordsRiceMicrobial interventionsPGPMsAbiotic stressACC deaminaseRice diseasesBiocontrolInduced systemic toleranceSiderophoreStress enzymes