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Microbial agents, made from one or more microorganisms, are biological products with high vitality and specific effects, they are used in crop planting, livestock and poultry breeding, aquaculture, and the safe treatment of agricultural organic wastes. Microbial agents have the functions such as improvement of soil properties, increase of crop yields, efficient fermentation of fecal waste, release of nutrients, regulation of ammonia nitrogen in aquaculture waters, improvement of water quality, and degradation of organic pollutants in wastewater. Through literature reading and collation, in this article, the types of microbial agents and the preparation of microbial agents were introduced, and the research progress of different types of microbial agents and the application methods of microbial agents(microbial agents alone or in combination) on the application effects on soil enzyme activity, quantity of soil microorganisms, agronomic traits of crops, photosynthetic efficiency, yield and quality were elaborated. It was noted that the research on microbial agents should mainly focus on the selection and breeding of good strains, effective ingredients and reasonable combinations, and the evaluation of application effects. [ABSTRACT FROM AUTHOR]

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)