Promoting Sustainable Plant-Based Nutrition through Microbial Priming: Impact on Almond Seed Germination and Growth

Abstract:

Microbial priming is an innovative agricultural technique that utilizes beneficial microorganisms to enhance both crop productivity and nutritional quality, thereby supporting sustainable and healthy plant-based nutrition. This study explores the application of microbial priming to improve almond seed germination, seedling growth, and overall nutritional content, which is crucial for plant-based diets. Methods: Almond seeds were treated with a microbial solution extracted from the rhizosphere of Pistacia lentiscus soil to enhance their growth potential. This study investigated their germination rates and seedling growth parameters and conducted comprehensive analyses of soil physico-chemical properties and microbial communities. Additionally, the colonization of Arbuscular Mycorrhizal Fungi (AMF), chlorophyll levels, and the content of total sugars and proteins were investigated. Results: Microbial priming led to significantly higher germination rates and enhanced seedling growth compared to untreated controls. Soil analysis showed increased nutrient availability and a greater abundance of beneficial microorganisms. Treated plants exhibited notably higher colonization by AMF, associated with elevated levels of chlorophyll, total sugars, and proteins in the seedlings. Conclusions: Microbial priming effectively enhances almond seed germination and seedling growth, promoting higher productivity and improved nutritional quality. This sustainable practice offers an eco-friendly alternative, supporting healthier and more sustainable plant-based food systems. These findings underscore the potential of microbial priming to enhance almond cultivation, promoting plant-based nutrition and sustainability.