Mitigating Climate Change: The Influence of Arbuscular Mycorrhizal Fungi on Maize Production and Food Security

Abstract

Anthropogenic activities have contributed to the increased atmospheric concentration of greenhouse gases, which are an important contributor to climate change. From 1940 to 2004, global emissions increased by 70%, and projections suggest a continual increase by 2050 due to agriculture, forestry, and other land uses. Arbuscular mycorrhizal (AM) fungi are ubiquitous in undisturbed soils and form a symbiotic relationship with various plants. The relationship that enhances nutrient uptake and plant growth, among other benefits, is well known. Several soil management practices employed in agriculture adversely affect the symbiosis. Zea mays (maize) provides 30% of total caloric intake to 4.5 billion people worldwide and is an important staple crop, vulnerable to climate change. Higher temperatures can result in increased water demand, while changes in precipitation can result in crop failure. AM fungi can be applied as inoculants to maize. Resulting in improved plant growth, yield, and nutrient uptake and providing superior food quality properties, such as increased antioxidants, vitamins, and minerals. AM fungi are considered a crucial biotechnological tool in crop production. This review illustrates their essential role in sustainable maize production and emphasizes the need to maintain AM fungal communities in the soil to mitigate the effects of climate change.