Maximising the beneficial impacts of mycorrhizal fungi on grain nutrition

该项目旨在确定有益土壤真菌对小麦和水稻籽粒品质的影响，以利用生理学、分子和农艺学技术的创新组合提供人类营养。该项目预计将产生可持续农业的基本知识，以提高粮食质量和价值。这一项目的预期成果包括加深对提高谷物质量的机制的理解，以及利用土壤真菌提高谷物微量营养素浓度和生物利用率的能力。这将带来重大的环境和社会效益，例如促进农业土壤的可持续利用和更有营养的谷物产品供人类消费。

This project aims to determine the effects of beneficial soil fungi on wheat and rice grain quality for human nutrition using an innovative combination of physiological, molecular and agronomic techniques. The project expects to generate fundamental knowledge in sustainable agriculture, to improve grain quality and value. Expected outcomes of this project include enhanced understanding of the mechanisms underlying improved grain quality, and the capacity to use soil fungi to increase grain micronutrient concentrations and bioavailability. This should provide significant environmental and societal benefits, such as promotion of the sustainable use of agricultural soils and more nutritious grain products for human consumption.