Phylazonit Soy

Increased nodulation – higher yield

In a formulation specifically developed for soybean cultures, the Phylazonit Soil Inoculant was supplemented with Rhyzobium strains that significantly enhance nodulation on soybean root, thereby increasing nitrogen fixation from air. Yields and protein content also increase.

Inoculation with live and strain-specific Rhyzobium strains is more advantageous to dry seed treatment. Bradyrhizobium japonicum forming nodules on soybean roots has its characteristis, as it is proliferated in the nodules, of which is capable of intense atmospheric nitrogen binding. Bound nitrogen is most often present in the form of amino acids in nodules and can be directly utilized by the host plant.

Bacteria living with the plant are species-specific, so Rhizobium species specific to different butterfly plant species are commonly used for artificial infection. The bacterial suspension used for soil inoculation can be easily introduced into the soil in appropriate amounts. Their atmospheric nitrogen fixation can optimally be 300 kg/ha per year.

Why is Phylazonit Soy Beneficial?

  • promotes uniform growth of the crops

  • promotes the formation of nitrogen-fixing nodules

  • reduces the amount of fertilizer to be applied

  • stimulates nutrient uptake

  • increases the resilience of the crops

Phylazonit bacteria strains

Composition

Bacterial strains (Bradyrhizobium japonicum, Bacillus megaterium, Bacillus subtilis, Pseudomonas putida, Pseudomonas fluorescens).

Germ count: 8 x 108 CFU /cm3, medium.

Usage

For soybean inoculation: 10-20 l/ha.

Time of application: from mid-March to mid-May, before or during sowing.

Phyller applicator on cultivator

Method of application

From 10 to 20 l/ha for soybean inoculation with 100-300 l/ha water, applied onto the entire surface immediately before sowing or planting, or by means of special device in 20-40 l/ha liquid volume applied on the whole surface then mixed into the seed bed or injected into the seed furrow in one pass with seeding.

Do not hesitate to contact us!

Who is my contact?