By Farms.com
A novel study from the University of Colorado Boulder's Cooperative Institute for Research in Environmental Sciences has delved into the intriguing question of whether soil microbes affect the flavor of crops, specifically focusing on mustard seeds. This study is among the first to attempt to directly link the microbial life within soil to the flavor characteristics of the plants growing from it.
Researchers chose mustard plants for their study due to their known production of glucosinolates, spicy compounds that also protect the plant from pests. The hypothesis was that different microbial communities in the soil might influence the levels of these flavor-producing chemicals in the plants.
In the controlled environment of a greenhouse, mustard plants were grown in potting soil that had been inoculated with microbes from various natural habitats, ensuring that the only variable was the microbial composition of the soil. The aim was to see if there were noticeable differences in the glucosinolate concentrations in the seeds harvested from these plants.