U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.


Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Main content area

Mycorrhizal fungi collected from the Rhizospheres around different olive cultivars vary in their ability to improve growth and polyphenol levels in leeks

Nasir S.A. Malik, Alberto Nunez, Lindsay C. McKeever, Madhurababu Kunta, David Douds, David S. Needleman
Journal of agricultural science 2016 v.8 no.8 pp. 32-41
Gigasporaceae, Glomeraceae, apigenin, cultivars, fungal communities, inoculum, kaempferol, leeks, mass spectrometry, mycorrhizae, mycorrhizal fungi, olives, pentoses, plant growth, polyphenols, quercetin, rhizosphere, roots, soil, spores
Mycorrhizal fungus spores and propagules were collected from the soils in the vicinity of roots of five different olive cultivars. These mycorrhizal fungal communities were amplified in trap cultures and then their effect on the growth and polyphenol levels of leek plants was determined. All mycorrhizal fungal communities increased plant growth in leeks when compared to controls. In addition, mycorrhizal preparations from the roots of Frantoio and Manzanillo, significantly increase plant growth, in terms of plant height and dry weights, as compared to plants that were given mycorrhizal fungi collected from cultivar Mission. Plants inoculated with mycorrhizal fungus from Frantoio also had an increase in 14 polyphenols compared to uninoculated plants. A majority of polyphenol peeks were also higher in leek plants inoculated with mycorrhizal fungus from Frantoio roots when compared to plants inoculated with mycorrhizal fungus from other olive cultivars. The affected polyphenols were identified by mass spectrometry and were mostly found to be derivatives (e.g., pentose, hexose, malonyl, feruyl, and coumaroyl) of quercetin, kaempferol, and apigenin; four remained unidentified. Molecular fingerprinting of mycorrhizal fungal communities from different olive cultivars indicated that fungi of the family Gigasporaceae were a major component of inocula obtained from Frantoio and Manzanillo roots, which were better performers in terms of plant growth and polyphenol content. Mycorrhizal fungi from cv Mission roots were relatively poor performers and were dominated by the mycorrhizae of the family Glomeraceae, specicifally the genus Rhizophagus.