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Most terrestrial plants form specialized mycorrhizal structures with symbiotic fungi. These improve the establishment and development of the associated plants, through the modification of the root system, by facilitating greater uptake of water and nutrients from the environment, especially when resources are scarce. An additional biotic factor is the use of mycorrhizal helper bacteria, whose beneficial functions increase the benefits of mycorrhizae. For this reason, its potential use as a biotechnological tool in agricultural and forestry applications has been actively studied, particularly for future management practices and recovery of forest populations. Pinus maximartinezii Rzed. is an endemic species of Mexico of economic and ecological importance, considered in danger of extinction, due to its restricted distribution and low population density. Therefore, it is considered of great importance to increase the knowledge of important interactions such as ectomycorrhizal symbiosis and associated microorganisms for the development of management strategies in order to conserve and increase their population. In the present work, the abundance and richness of EcM morphotypes associated with P. maximartinezii were determined in their natural distribution areas. The morphological characterization of the EcM morphotypes collected was carried out. Additionally, the effect of the inoculation of four sources of ectomycorrhizal inoculum (Laccaria proxima, Helvella lacunosa, native soil and burned native soil) and the co-inoculation of the rhizobacteria Azospirillum brasilense on the growth, nutritional content and percentage of mycorrhization of the trees was evaluated. In total, 18 EcM morphotypes associated with adult P. maximartinezii trees were recorded during two sampling seasons of which three (MZac2, MZac5 and MZac8) represented approximately 90% of the total number of tips of ectomycorrhizal apices. According to the set of distinctive morphoanatomical features, the MZac5 morphotype was reliably identified as Cenococcum geophilum. This morphotype was the most abundant, given that it was recorded in 42.5% of the total live ectomycorrhizal roots (18.3 and 24.2% for dry and rainy seasons respectively). A synergistic effect of the fungus (L. proxima and H. lacunosa) and the bacterium (A. brasilense) was observed in terms of biomass, diameter and height, although in some of these the value was similar or higher when the HEcM were implemented without the bacteria. The plants inoculated with H. lacunosa and H. lacunosa + A. brasilense showed better physiological quality than the plants non inoculated or those inoculated exclusively with the bacteria. In the same way, these co-inoculated plants presented higher contents of macronutrients and micronutrients, although the greater nutrimental mobilization to aerial part (P, K, Fe, Na and Zn) was observed in the plants inoculated with L. proxima. The mycorrhizal colonization varied from 68.69 to 92.73%, registering the highest percentage in plants inoculated with native soil + A. brasilense. A total of eight EcM morphotypes associated with young blue pine plants in which native soil was inoculated were recorded. Therefore, it is concluded that the individual inoculation of EcM and dual fungi of bacteria such as A. brasilense can improve the physiological and nutritional quality of plants of P. maximartinezii, since their implementation and knowledge of native HEMCs represent an enormous biotechnological potential in the production of plants of said forest species in danger of extinction., Thesis. M. Sc. in Innovation in Natural Resources Management, Colegio de Postgraduados, Campus San Luis Potosí, 2019

Seeds of blue pine, Pinus maximartinezii, have long been used for human consumption. However, no chemical analysis of its nutrient components has been carried out. In this paper, the content of kernel proteins, amino acids and fatty acids is reported and compared with some pinyon pines and other nut species. Proximate analysis showed that blue pine contains about 31% crude protein, 66% defatted protein, 42% crude fat, 2% carbohydrates, 9% crude fibre, 4% ash, and 4% moisture. It contains 18 different amino acids, including all the essential ones, and six different fatty acids; of these about 84% are unsaturated. Nuts of blue pine are of outstanding dietary value and appear to be a promising resource, but the impact of seed harvesting size on the population stability needs to be thoroughly evaluated in order to insure its sustainable use. A conservation strategy for P. maximartinezii, should urgently focus on protecting the specific habitat where this endemic rarity occurs. Las semillas del pino azul, Pinus maximartinezii, han sido usadas desde hace mucho tiempo para consumo humano. Sin embargo, ningún análisis químico de sus componentes nutritivos ha sido llevado a cabo. En este artículo se reporta el contenido de proteína, amino ácidos y ácidos grasos de su nuez y se le compara con algunas especies de pinos piñoneros y otras nueces. El análisis proximal mostró que el pino azul contiene 31% de proteína cruda, 66% de proteína desgrasada, 42% de grasa cruda, 2% de carbohidratos, 9% de fibra cruda, 4% de cenizas y 4% de humedad. Contiene 18 amino ácidos distintos, incluyendo a todos los esenciales, y seis ácidos grasos diferentes, 84% de ellos insaturados. La nuez del pino azul es de valor dietético sobresaliente y parece ser un recurso promisorio. Sin embargo, el impacto de la magnitud de la cosecha de semillas sobre la estabilidad poblacional necesita ser cuidadosamente evaluada para asegurar su uso sostenido. Una estrategia de conservación para P. maximartinezii debe concentrarse en la protección del hábitat donde ésta rareza endémica ocurre. As sementes do pinho azul, Pinus maximartinezii, têm sido usadas desde muito tempo para consumo humano. Porém, não foi feita nenhuma análise química de seus componentes nutritivos. Neste artigo se reporta o conteúdo de proteína, amido ácidos e ácidos grassos de sua castanha e é comparado com algumas espécies de pinhos, pinheiros e outras castanhas. A análise proximal mostrou que o pinho azul contém 31% de proteína crua, 66% de proteína sem gordura, 42% de gordura crua, 2% de carboidratos, 9% de fibra crua, 4% de cinzas e 4% de umidade. Contém 18 amido ácidos distintos, incluindo a todos os essenciais, e seis ácidos grassos diferentes, 84% deles insaturados. A castanha do pinho azul é de valor dietético sobressalente e parece ser um recurso promissório. Porém, o impacto do tamanho da colheita de sementes sobre a estabilidade populacional necessita ser cuidadosamente avaliada para assegurar seu uso sustentado. Uma estratégia de conservação para P. maximartinezii deve concentrar-se na proteção do habitat onde esta rareza endêmica ocorre.