Legume-Rhizobia Symbioses
Ecosystem Conservation | Principle Investigator: Dr. Kim Komatsu Smithsonian Environmental Research Center
Legumes are plants in the bean and pea family (Fabaceae) that associate with mutualistic rhizobial bacteria. This mutualism can be highly beneficial for legumes, allowing them to differentiate their nitrogen niche from non-legumes. This symbiotic association may have implications for plant species coexistence and ecosystem function, including soybean production in a changing climate and legume invasions around the world.