Discovery could reduce the use of chemicals in production; microorganisms act in the rooting and growth of plants
Brazilian researchers have identified 2 endophytic bacteria, present naturally inside plants, with the potential to transform the cultivation of black pepper, a spice of great economic and social importance in Brazil.
The study showed that the strains Priestia sp. T2.2 e Lysinibacillus sp. C5.11 They are capable of stimulating plant growth and rooting of seedlings used to propagate black pepper.
CUTTING TECHNIQUE
Cutting is a reproduction technique based on the removal of small branches from plants, called cuttings. Once rooted, the cuttings become new black pepper seedlings. One of the bottlenecks of family farming, according to experts, is the low rate of “stickiness” of these roots, that is, they do not grow enough to promote the development of the plant.
In experiments carried out between 2023 and 2024 at Embrapa Amazônia Oriental, in Belém (PA), cuttings of the Singapore variety of black pepper were subjected to solutions with the bacteria. Priestia sp. T2.2 stood out by promoting an increase of up to 75% in plant height and 136% in dry mass (aerial part) compared to control plants.
Lysinibacillus sp. C5.11 was responsible for an even more impressive jump: 333% growth in dry root mass. A 3rd strain evaluated, Bacillus sp. C1.4 also showed positive effects on the aerial part, but on a smaller scale.
ACTION OF MICROORGANISMS
The positive effects of bacteria on cuttings were attributed to the ability of microorganisms to produce indoleacetic acid (IAA), a natural plant hormone that regulates plant growth processes, and siderophores, compounds that capture iron in the environment and make the nutrient more available to plants. The tests were carried out in the laboratory and in greenhouses, which simulate the natural environment. The next step is to carry out tests in producer areas and with other clonal black pepper varieties.
“A productive pepper plant starts with a healthy seedling. And one of the difficulties for producers is to have cuttings that have effective rooting for the production of seedlings. There are still many losses in this process. So, this discovery reveals the potential of obtaining a bioinput that brings more security to small producers for the implementation or expansion of pepper plants with healthy seedlings and, consequently, more vigorous and productive plants”says Alessandra Nakasone, researcher at Embrapa Florestas.
The discovery is strategic for small farmers, who are mainly responsible for production in the country. Furthermore, the use of beneficial microorganisms can reduce dependence on chemical fertilizers and pesticides, increasing the sustainability of the production chain. “This occurs because bacteria promote the solubilization of nutrients in the soil, that is, they make the substances more available for absorption by the roots”explains the researcher.
BRAZILIAN PRODUCTION
Brazil is the 2nd largest producer of black pepper in the world, with a production of almost 125 thousand tons in 2024, according to the IBGE (Brazilian Institute of Geography and Statistics). During this period, the value of national production jumped from R$1.65 billion (2023) to more than R$3.67 billion (2024) – an increase of approximately 122% in just 1 year, reflecting the strong appreciation of the product in the market.
Brazilian production is characterized by the sustainability and quality of black pepper. The states of Espírito Santo and Pará together hold more than 90% of the national harvest. With annual production of 41,000 tons in 2024, Pará production stands out for its family farming and sustainable production processes.
AGRICULTURE ALLIES
Endophytic bacteria live in the internal tissues of plants without causing disease and can be beneficial or neutral. The beneficial ones play fundamental roles in plant health, such as the production of phytohormones (plant hormones), nitrogen fixation, nutrient solubilization and increased resistance to environmental stresses.
This type of interaction had already been observed in other agricultural crops, including citrus, corn and sugar cane. In the case of black pepper, previous research with species from the genera Bacillus and Pseudomonas had demonstrated promotion of rooting and increased productivity. The new study, however, detailed the physiological mechanisms of specific strains and reinforced the importance of associating biotechnology with sustainable management.
PROPAGATION AND PRODUCTIVITY
Black pepper propagation can be done using seeds or rooted cuttings. The 1st mode, as explained by researcher Oriel Lemos, from Embrapa Amazônia Oriental, requires more time for the plant to develop and does not guarantee the maintenance of the attributes of the mother plant, such as, for example, high productivity. Cuttings guarantee the maintenance of the genetic characteristics of the matrices and reduce the time until fruiting. However, the difficulty in rooting compromises the setting and quality of the seedlings and, consequently, the productivity of the crops.
In this scenario, the inoculation of beneficial microorganisms appears as a viable alternative to guarantee more vigorous and uniform cuttings, reducing production costs and increasing financial returns to farmers.
“These results point to plants with more vigorous, branched and heavy roots. This is fundamental for the absorption of nutrients from the soil and consequently greater plant growth, a greater quantity of branches and leaves, more photosynthesis, greater health, greater longevity of pepper plants and greater productivity. It is a beneficial cycle of development”highlights Lemos.
BIOINPUTS REGULATION
Another relevant point is that the recent Federal Law 15,070/2024 brought more legal security to the bioinputs sector in Brazil. Under the new standard, biological products developed from microorganisms such as strains of Priestia and Lysinibacillus are not classified as pesticides and are authorized for agricultural use, as long as their safety is proven.
For Katia Nechet, a researcher at Embrapa Meio Ambiente, this means that the strains identified in the study could, in the future, be transformed into viable and accessible products for use in crop management. “The expectation is that, in addition to improving seedling growth, these bio-inputs can control diseases common to black pepper, such as those caused by Fusarium, and thus reduce losses and strengthen the production chain”credits Nechet.
FUTURE PATHS
The researchers emphasize that field tests are still needed to confirm the performance of the strains in different growing conditions and on a larger scale. Another step will be the evaluation of these microorganisms in different varieties of black pepper and cultivation systems, such as planting on a live gliricidia tutor, which replaces posts and wooden stakes as support for the plant’s growth.
Researcher Oriel Lemos reinforces that black pepper production in Brazil is guided by environmental, economic and social sustainability. The results obtained reinforce that biotechnology can be a powerful ally in family farming and in the sustainability of Brazilian agribusiness.
This text was originally published by , on March 31, 2026. The content is free for republication, citing the source, and was adapted to the standard of Poder360.
