Bacillus amyloliquefaciens (TKJ)

XMD Bacillus amyloliquefaciens (TKJ) is processed through advanced fermentation technology and process to improve the rhizosphere environment of plants by improving the microbial structure of the soil. This functional inoculant containing microorganisms can promote the growth of healthy and beneficial microorganisms by improving the relevant structure of soil microorganisms, thereby forming a more optimized rhizosphere environment and promoting rapid rooting of plants. This strain can competitively eliminate unwanted pathogens and resist the infestation of harmful bacteria and fungi in the soil, such as bacterial wilt and Pythium in tomatoes, powdery mildew in lettuce, grapes, walnuts, ivy, corn, soybeans , Fusarium wilt caused by Fusarium of eggplant, tomato, sweet pepper, potato, banana, cucumber, etc., flower blight of stone fruit, fruit rot, bacterial fruit spot of zucchini and watermelon, etc. This protects root health and helps plants absorb more nutrients from the soil. This strain can improve the resistance of plants, promote plants to have strong and developed root systems, enhance the absorption and utilization of nutrient elements, and establish a solid foundation for the growth, flowering and fruiting stages, thereby improving crop yield and quality.