Microbes are a fundamental part of nature. In fact, most soil is saturated with microorganisms, a tablespoon of soil could contain as many as 50 billion of them.
Microbes have also been used in our food for thousands of years, from bread to cheese, yogurt, beer, wine, vinegar, soy sauce, sauerkraut, and even the preparation of chocolate. In agriculture, products are being developed that contain microbes and can be applied to the surface of seeds or the soil, plant foliage, fruit or other produce to complement – or provide an alternative to – conventional chemical products.
Our research aims to discover more about how microbes can help farmers grow healthier crops and improve their harvests. Our scientists spend years studying which microbial strains will most help plants thrive, and the conditions needed to promote performance. Each year, our researchers screen more than 10,000 microbes in vitro.