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The present work aims to investigate the attractive ability of the newly isolated bacterium Serratia plymuthica BMA1, to release phosphorus (P) from rock phosphate (RP) and also to assess its beneficial effect in promoting the growth of Vicia faba. This strain exhibited the highest RP-solubilization activity ever reported, with 450 mg l(-1) of soluble P at 30 degrees C. At 10 and 20 degrees C, its RP-solubilization was estimated at 100 and 200 mg l(-1), respectively. HPLC analysis revealed that RP-solubilizing activity was associated with the release of gluconic acid. The hydroxyapatite (HA) solubilization activity concomitantly occurred with the secretion of gluconic acid and lactic acid. Under greenhouse conditions, application of BMA1 strain as an inoculant in presence of RP as the sole P source, considerably increased phosphorus uptake by V. faba L. and upgraded its overall growth in terms of dry weight and length by 76% and 39%, respectively. This growth promoting effect was accompanied by a substantial increase in chlorophyll contents. Additionally, phosphorus levels within roots and shoots of S. plymuthica BMA1-treated plants were approximately three times greater, compared to the non-inoculated control plants. When HA was used instead of RP, bacterization with BMA1 strain also enhanced the plant growth parameters and P contents, but significantly less than RP. These findings revealed that S. plymuthica BMA1 could be a potential candidate to improve the agronomic effectiveness of RP, toward a clean P-nutrition through the formulation of bio-phosphate fertilizers for plant growth promotion.

Today, faba bean (Vicia faba L.) in Serbia is almost completely replaced with Phaseolus beans and has become a neglected crop with no official data. A recently launched action of the Institute of Field and Vegetable Crops and the Faculty of Agriculture in Novi Sad is aimed at the identification of the regions in Serbia where faba bean, known in Serbian as bob, could still be found. This was essentially enhanced by the multilateral project ECO-NET 18817 Search for new genetic variability in pea (Pisum sativum) and faba bean (Vicia faba L.) to support the development of sustainable agricultures, with duration in 2008 and 2009 and involving partners from France, Bulgaria, Russia, Serbia and Republic of Srpska. The main regions in Serbia where faba bean is cultivated are the last section of the Southern Morava and its joint mouth with the Western Morava into the Great Morava, as well as in neighbouring regions in southeastern Serbia and northwestern Bačka. Each household usually maintains its own faba bean landrace, with rare exchanges with the others. It is usually produced to fit the needs of a household, along with other pulses such as common bean or pea (Pisum sativum L.). Faba bean in central Serbia is sown in late February or early March, with (30 x 20) cm distribution and several plants in one hole. A part of the harvested seed is put aside for the next sowing. The faba bean is usually prepared during the Christmas fast, lasting six weeks, when according to the ancient rules of the Christian Orthodox Church, no meat, eggs or dairy products are allowed. The aspic made of faba bean is especially popular at the feasts called in Serbian slava, dedicated to the patron saint of a family. By early 2012, more than 40 faba bean landraces from Serbia and few from Srpska have been collected, with the joint action continuing and enriching the achieved results. FABA BEAN ASPIC A LA SERBE: Soak dry faba beans in warm water and leave for 24h. Peel and wash them, then soak in cold water overnight. In the morning, add some salt, few laurel leaves and 2 or 3 spoons of oil. Cook faba beans slowly until soft. Leaving out laurel leaves, make a paste and continue to cook in the same water. It is done when a small amount of the paste quickly hardens on a plate. Add small garlic pieces into the paste and pour it in shallow plates to set. Sprinkle with sweet pepper powder and pour some oil on top, cut into cubes and decorate with parsley leaves before serving. Acknowledgements: The projects of the Ministry of Education, Science and Technological Development of the Republic of Serbia, the bilateral project Characterisation of faba bean genetic resources (Vicia faba L.) to support genetic improvement of this agronomic legume (FABAGRALE) between Serbia and France and within the programme Pavle Savić (2012-2013), the bilateral project Joint strategies for legume breeding for stress resistance in Spain and Serbia between Serbia and Spain (2012-2013) and the project Sustainable preservation of indigenous South East European legumes and their traditional food and feed products (SEELEGUMES) within the EU SEE-ERA.PLUS Net programme (2010-2011).

International audience; Faba bean (Vicia faba L.) originated in Central Asian centre of diversity. Faba bean is one of the most ancient cultivated plant species in the world, along with several other grain legumes, and cereals. Numerous archaeobotanical fi ndings, supported by rich linguistic evidence (1), witness its early and rapid distribution during Neolithic from Near East to Europe, North Africa and Central and East Asia and an important role it had in everyday diets of the ancestors of modern Old World nations. Today, faba bean is one of the most important annual legume crops for human consumption, animal feeding and for non-food purposes. Conservation and sustainable utilisation of faba bean genetic resources play the most signifi cant role in contemporary faba bean breeding programmes and developing novel faba bean cultivars with high and stable grain yield, enhanced quality aspects and improved resistance to both abiotic and biotic stresses (2). Serbia is an example of a country where faba bean used to be cultivated to a great extent until few centuries ago, when it was gradually and in the end almost fully replaced by common beans (Phaseolus vulgaris L.). Today, faba bean has survived at several locations in Bačka and Srem, in the north, and especially in the areas adjacent to the valley of the river South Morava, in central and southeast parts of the country (3). Since 2009, expeditions have been made to local green markets and households of these regions, aiming at collecting locally grown and maintained faba bean landraces. A small-plot trial has been carried out during 2011 and 2012 at the Experimental Field of the Institute of Field and Vegetable Crops at Rimski Šančevi, including 30 local landraces of faba bean from several villages in the vicinity of Kruševac. The two-year average highest grain yield was in the population Gaglovo 3 (4537 kg ha-1), while the highest two-year average crude protein content was in the population Pepeljevac (284 g kg-1). Further research will comprise the evaluation of tannin contents and other nutritional aspects.

International audience; Faba bean (Vicia faba L.) is a grain legume producing protein rich seeds and offering valuable ecological services in sustainable agriculture. Its wide world distribution demonstrates a basic good capacity to adapt to diverse climates, but its low and unstable yields hamper its competitiveness. With climate change risk, a breeding effort is required for tolerance to diverse abiotic stresses (ie freezing, heat, drought, salt, elevated CO2) and to related diseases and pests. The interactions with beneficial organisms such as root symbionts or pollinating insects should also be watched. The genetic variability already identied for such traits in ex situ genetic resources collections is reviewed, and new actions are recommended for the future, especially those which will promote autumn sown cultivars.

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