In the course of evolution, plants have developed a complex symbiosis with mycorrhizal fungi. In exchange for carbohydrates, fungi enable plants to absorb nutrients more efficiently and increase photosynthetic activity, so that they can be said to act as biofertilisers. Many fungi can produce a variety of metabolites and compete with other soil organisms for space. As a result, they protect the plant from pests and have a positive effect on soil composition and the microbial community in the soil. In addition, fungi help plants to respond to and mitigate biotic and abiotic stress - an ability that cannot be achieved by fertilisers. The detrimental effects of excessive fertilisation and soil degradation on ecosystems are now prompting us to move away from historical farming methods. In addition, climate change is exacerbating the conditions under which we grow crops for food production. This means that yields and the amount of food produced must increase so that the world's growing population does not go hungry. By working with mycorrhizal fungi, we can reduce agriculture's reliance on chemical fertilisers and better prepare crops for the effects of climate change. For the commercial utilisation of mushrooms, challenges such as the production of large quantities of inoculum and its storage must be overcome. With appropriate agricultural practises, we can already promote the growth of native fungal species in mycorrhizae with crops.
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