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 of the microorganism suspension on the morphometric parameters of wheat seedlings ...
