Abstract
The analytical selection of rhizobial bacteria of chickpea was carried out in order to create aneffective legume-rhizobial symbiosis. A new strain of rhizobia has been isolated from the nodules ofchickpea of Skarb variety, which, according to its cultural and physiological characteristics, isclassified as Mesorhizobium.The influence of pre-sowing bacterization of seeds by Mesorhizobium sp. 1 strain on thestructural parameters of yield was studied. It has been shown that the bacterization of chickpea seedswith the new strain provides an increase in the productivity of culture by 47 % under cultivation onthe soil with the active local population of rhizobia
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