New Wheat Technology Improves Soil Nitrogen Use

New wheat variety encourages soil bacteria to fix nitrogen naturally

Scientists from the University of California, Davis have developed a new wheat variety that can help create its own natural fertilizer. This research uses a unique approach to support nitrogen-fixing bacteria in the soil, helping farmers reduce fertilizer expenses and lowering pollution. The findings were published in the Plant Biotechnology Journal. 

The research team, led by Professor Eduardo Blumwald, used CRISPR gene-editing technology to increase the wheat plant’s production of a natural compound called apigenin. Plants naturally make apigenin, but the modified wheat releases extra amounts into the soil. This compound helps soil bacteria form biofilms, which are protective layers that create a low-oxygen environment. These conditions allow the bacteria to activate nitrogenase, the enzyme that converts atmospheric nitrogen into a form plants can use. 

Nitrogen fixation is usually limited to legumes like beans and peas. Wheat normally cannot host nitrogen-fixing bacteria because it does not form root nodules. Instead of changing the plant’s structure, researchers strengthened the plant’s ability to support the bacteria already living in the soil. 

In tests using very low fertilizer levels, the modified wheat produced higher yields than regular wheat. This discovery could especially benefit farmers in developing regions.  

“In Africa, people don’t use fertilizers because they don’t have money, and farms are small, not larger than six to eight acres,” said Blumwald. “Imagine, you are planting crops that stimulate bacteria in the soil to create the fertilizer that the crops need, naturally. Wow! That’s a big difference!” 

The economic benefits could also be significant. Farmers in the United States spent nearly $36 billion on fertilizers in 2023. With nearly 500 million acres planted in cereal crops, even a 10% reduction in fertilizer use could save more than a billion dollars every year. 

This innovation follows earlier success with rice and may lead to similar advances in other major cereal crops. It provides a promising path toward stronger yields, lower pollution, and more affordable production for farmers worldwide. 

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