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The Combination of Biostimulants and Controlled Saline Stress Improves the Microbes We Eat in Vegetables
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A study by the Institute of Molecular and Cellular Biology of Plants (IBMCP), a mixed center of the Higher Council of Scientific Research (CSIC) and the Universitat Politècnica de València (UPV), shows that the use of biostimulants used in organic and conventional agriculture, together with controlled exposure to saline stress, significantly affect microorganisms that live in edible parts of lettuce and tomato and that we ingest when we eat.
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