MICROBIOLOGY OF RICE SOIL

Rice is a staple food for many people. It can be said that several billion people have been using rice as a daily staple for many years. From ancient times the rice was used as a food in Asia, India, China and other eastern countries. In 2018 and 2019, global rice production reached 517 million tons, and the demand for this grain is growing every year. Therefore, in the cultivation of rice, it is very important to increase productivity and quality, to introduce new agricultural technologies, to use scientific and methodological recommendations, to conduct effective research. At present, many methods of assessing soil productivity using modern methods of physical, chemical, physicochemical and biological characteristics of soils are used in rice-growing countries. In most cases, the main focus is on the physical and chemical properties of rice soils. According to the results of science and practice, the biological and physiological characteristics of rice compared to other crops, the absorption of minerals, growing in the absence of soil aeration and the implementation of rice in flooded fields requires a special agro-technology, special methods. It is known that the role of microorganisms in the production of rice is very special. It has been studied and proved that the types, quantitative size and properties of microorganisms, the features that affect the crop depend on soil and climatic conditions. Therefore, this article provides an overview of the research of scientists from Iran, Japan, China, India, etc.on the microflora of rice land soils, as well as on the features and types of biomass of microorganisms of underwater rice soil. In 1967, the Japanese scientist T. Suzuki in his scientific research identified the microflora of rice soil. It is proved that in the plowed ground layer of rice soil there are a large number of bacteria and anaerobic bacteria and a small number of groups of actinomycetes and fungi. Currently, scientists from China, Iran, India, Russia, and Kazakhstan, who are engaged in rice production, work tirelessly to improve the quality of rice.

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