An evaluation of mountain microorganisms (MM) in the production of aromatic crops

Abstract

The mountain microorganisms (MM) can be found in the superficial and organic layer of all soil of a natural ecosystem not intervened, its use allows to improve the soil conditions by what the addition of microbial preparations in order to accelerate the degradation of Organic matter in composting has been implemented in agricultural practices around the world. Therefore, the objective of this project is to evaluate mountain microorganisms isolated from soil from the El Exilio farm in the Municipality of Tenjo-Cundinamarca and establish their potential as composting accelerators through agricultural crops. We took nine soil samples consisting of litter and humus following the simple random sampling method, dried and sieved using a 1 mm sieve, after which bioaugmentation was performed using 2% peptonated water. For the identification and isolation, serial dilutions were made from 10-2 to 10-16 and planted according to the poured plate technique. The identification of species was carried out with biochemical tests using Vitek 2.0 for bacteria, in addition to macroscopic and microscopic characterization for fungi and the use of dichotomous keys. Finally, the use of MM was carried out in the composting production that was later used in aromatic crops, in this case: Spearmint, Melissa. It is expected to determine the biodiversity of MM in the area and implement an alternative sustainable agriculture.