New biofertilizer in funtional foods: employ of lactic acid bacteria as vaccinium corymbosum inoculant
The consumption of functional foods has increased in the last years and, with it, the offer of available products to the consumer. These products, such as berries, are consumed by the health benefits preventing chronic diseases. In turn, fresh consumption of this fruits has increase in quantity and diversity, but the number of outbreaks of infectious diseases associated with their consumption is increase together. For this reason, the use of biofertilizers must follow strict biosecurity standards as reflected in future European regulations in this area. This regulation contains a limited number of microorganisms such as Rhizobium and another bacteria present in foods to be applied as biostimulant. So the use of lactic acid bacteria (LAB) is an option to consider. In this project,, we propose the employ of LAB as biofertilizer to use on blueberry crops to improve the production and the quality of the fruits.