Evaluation of the Capacity of Phosphate Solubilizing Bacteria and Fungi on Different Forms of Phosphorus in Liquid Culture

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Effects of phosphate‐solubilizing microorganisms on strawberry yield and nutrient concentrations (2009, background): “…bush blueberry (Vaccinium corymbosum L.), mulberry (Morus alba L.), apricot (Prunus armenia L.), sweet cherry (Prunus avium L.), and raspberry (Rubus ideaus L.) (Kloepper, 1994; De Silva et al., 2000; Sudhakar et al., 2000; Esitken et al., 2003, 2006; Orhan et al., 2006; Turan et al., 2006, 2007).”
Effects of plant growth promoting rhizobacteria (PGPR) on yield, growth and nutrient contents in organically growing raspberry (2006, result): “Decrease in pH may be explained by production of organic acids as reported by a number of researchers in the previous studies (Gaind and Gaur, 1989; Turan et al., 2006).”
Ecological role and biotechnological potential of mangrove fungi: a review (2013, background): “Among all mangrove fungi, Aspergillus spp. exhibits best P-solubilization whatever their source may be (Turan et al. 2006).”