Evaluation of the lactic acid bacteria and yeast consortium efficiency to increase the productivity of Triticum aestivum L.
The influence of a microbial consortium of lactic acid bacteria — Lactobacillus casei, Lactobacillus plantarum, Lactococcus lactis — and yeast Saccharomyces cerevisiae on the yield and quality of winter wheat of the Nador variety was studied. Laboratory experiments were conducted to determine the effect ...
