Superfood or Superbacteria? Microbiota behind the high nutritional value seeds of local varieties of fenugreek (Trigonella foenum-graecum) and grass pea (Lathyrus sativus).
Duration: Master’s thesis
BACKGROUND
In recent years, the concept of ‘superfoods’ has gained attention due to their potential nutritional and health benefits. While some of these claims are marketing-driven, others reflect a revival of traditional crops with unique properties. Local varieties of fenugreek (Trigonella foenum-graecum) and grass pea (Lathyrus sativus) have been recognized for their high nutritional value, including a balanced nutrient composition, antioxidant content, and the presence of essential micronutrients. These crops, long neglected due to shifts in agricultural priorities, present an opportunity to enhance human diets while promoting sustainable farming practices. However, their productivity and nutritional potential may be further improved by leveraging the microbiota associated with their seeds, which can play a crucial role in plant health and performance. This study seeks to explore the beneficial microbial populations associated with these seeds, assess their potential as inoculants, and evaluate their effects on plant growth and seed quality under varying environmental conditions.
OBJECTIVES
– Identify and characterize the seed-associated microbiota of local fenugreek and grass pea varieties.
– Compare microbial community structures between different landraces from Portugal, Spain, and India.
– Screen cultivable microbial strains for plant growth-promoting traits and stress resilience.
– Assess the ability of selected strains to colonize plants and enhance growth under both irrigated and drought conditions.
– Evaluate the impact of microbial inoculation on the nutritional value of harvested seeds.
– Explore potential field trials to validate the applicability of microbial inoculants in agricultural settings.