311 Microbe-Plant-Soil Interactions: II

This topical session examines the inter-relationships among microbes, plants and soil as related to plant health, productivity, environmental stewardship and restoration.

S03 Soil Biology & Biochemistry
Wednesday, November 3, 2010: 2:00 PM-4:00 PM
Long Beach Convention Center, Exhibit Hall BC, Lower Level
Organizer:
Rhae Drijber
950
311-1
Rhizoctonia Solani and Meloidogyne Incognita Interaction On Chile Pepper (Capsicum annuum).
Ahmed Al-Hammouri, New Mexico State University; William Lindemann, New Mexico State University; Stephen Thomas, New Mexico State University; Soumaila Sanogo, New Mexico State University
951
311-2
Management Affects Soybean Nodulation.
Robert Kremer, USDA-ARS; Nathan Means, Columbia University; Luiz H. S. Zobiole, University of Maringa
952
311-3
13C Glyphosate Effects On Roundup Ready (RR) Corn and RR Soybean Rhizosphere Microorganisms.
Nicola Lorenz, OSU, School of Environment and Natural Resources; Michal Wojno, OSU, School of Environment and Natural Resources; Cliff Ramsier, AgSpectrum; Richard P. Dick, OSU, School of Environment and Natural Resources
953
311-4
Nitrogen Fixation Efficiency of Azospirillum Largimobile in System of Rice Intensification: SRI.
Aphakorn Longtonglang, Suranaree University of Technology; Neung Teaumroong, Suranaree University of Technology; Sodchol Wonprasaid, Suranaree University of Technology
954
311-5
The Community Structure and Biomass of Arbuscular Mycorrhizal Fungi in Field Soil Was Changed by Soil Depth.
Katsunori Isobe, Nihon University; Masao Higo, Nihon University; Moe Yamaguchi, Nihon University; Rhae Drijber, University of Nebraska - Lincoln; Ryuichi Ishii, Nihon University
955
311-6
Community Structure of Arbuscular Mycorrhizal Fungi in Roots of Subsequent Soybean After Cultivation of Various Winter Crops.
Masao Higo, Nihon University; Katsunori Isobe, Nihon University; Rhae Drijber, University of Nebraska - Lincoln; Ryuichi Ishii, Nihon University
956
311-7
Changes of Soil Microbial Communities as Affected by Long-Term Cultivation of Red Pepper.
Su-Jung Kim, Dongguk University; Kee-Choon Park, Rural Development Administration; Jae Moon Hwang, Andong National University
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