Mountain microorganisms, an alternative for the biofertilization of agricultural crops
(a) Contextualization: Mountain microorganisms (MM) are found in the organic matter of little intervened soils, this means soils that have received few chemical treatments, that have not been incinerated constantly and/or subjected to agricultural production processes such as extensive livestock or monocultures. These soils, without intervening over time, allow the preservation of microfauna, bacteria, and fungi, which in turn managed to accelerate the regeneration of organic matter and the degradation of toxic substances and thus preserve the physicochemical characteristics of the soil that make it make them more fertile and productive.
(b) Knowledge gap: Although the result of different investigations demonstrates the efficiency of Mountain Microorganisms as a biofertilizer in different agricultural crops, there is no scientifically characterized documentation or database on the subject. For this reason, the documentary study of mountain microorganisms becomes a potential scientific and technological wealth.
(c) Purpose: This literature review is carried out to recognize experiences related to the application of mountain microorganisms (MM) as a sustainable alternative to produce different types of crops.
(d) Methodology: A systematic review is made of the research carried out regarding mountain microorganisms, especially in Latin America and Colombia. It is based on the review of different databases, on scientific studies carried out on this subject, and from there the advances in the use of mountain microorganisms as an alternative for biofertilization in agricultural crops were determined.
(e) Results and conclusions: Se has found in a general way that the use of mountain microorganisms (MM) as biofertilizers in agricultural crops, not only allows a positive impact on the environment, but also manages to make agriculture a sustainable activity, producing organic food with greater biomass and making production more efficient.
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