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Index >> Sulphur Phosphorus and Trace Element Nutrition >> Manganese

Manganese

Manganese

Manganese is liable to oxidation in soil depending on pH, oxygen supply and organic matter content of soil. In acid soils it is present in a bivalent state (Mn++) in which state it is easily available for absorption by plants. In neutral and alkaline soils, on the other hand, manganese occurs in trivalent or tetravalent state (Mn++++) when the element is not easily avail­able for absorption by plants. Therefore, the oxidation state of the element is the primary factor affecting its absorption by plants.

The conversion of manganous (Mn++) to manganic ions (Mn ++++) may be a microbiological process involving bacteria such as Azotobacter chroococcum, Pseudomonas fluorescens, P. trifolii, Leptothrix sp., Aerobacter sp.,' Proteus sp., Corynebac­terium sp., Flavobacterium sp., Chromobacterium sp., Metallogenium sp.,

Hypomicrobium and several other unidentified ones. Some workers have also found that yeasts such as Cryptococcus albidus are involved in the process. Other fungal genera reported to be involved' in the oxidation of the manganous ion are Cladosporium, Curvularia, Helminthosporium and Cephalosporium. A significant observation in this regard has been that mixed cultures of bacteria and fungi are more effective in the conversion of manganous to manganic ions than pure cultures.

Soil perfusion techniques which facilitate continuous reactions in soil have been extensively used in studies on microbiological transformation of manganese. When MnSO4 is perfused in unsterilized soil oxidation of Mn++ occurs with an accumulation of insoluble oxidized manganese compounds such as MnO2.

An indirect proof of the participation of microorganisms in manganese nutrition of crop plants comes from the work on the rhizosphere microflora of oat plants (Avena sativa) in relation to grey-speck disease caused by manganese deficiency. A variety of oats susceptible to the disease had greater number of Mn oxidizers in its rhizosphere than the resistant varieties.

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