Abstract
Mycorrhizae are important mutualistic associations seen among the majority
of terrestrial plants. The plant’s roots get infected by a specific group of fungi that
enrich the plant in various ways. Though the degree of association varies from one
plant to another, researchers and agricultural experts are well aware of the numerous
benefits it imparts to the plant. In turn, the fungi gain a nutritional and niche advantage
over the other microorganisms in the soil. The fungi involved in mycorrhizal
association usually belong to the Ascomycetes or Basidiomycetes groups. Some of
these fungi can form simultaneous mycorrhizal associations with multiple plant
partners. The specificity and great beneficial aspects of mycorrhizal associations have
been adopted to design strategies for increased yield of commercial crops.
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