The Roles of Arbuscular Mycorrhizal Fungi in Influencing Plant Nutrients, Photosynthesis, and Metabolites of Cereal Crops—A Review

Arbuscular mycorrhizal (AM) fungi are one of the important microbiota involved in a relationship with plant roots in which the plants and fungi both share and exchange nutrients and shelter. Cereal crops are the most essential sources of carbohydrates, dietary protein, and vitamin B for humans, and they supply the most fundamental diets. AM fungi are introduced as the optimal approach for real agricultural systems for increasing growth and productivity. According to a study from the previous decade, AM fungi were shown to promote crop growth and production, particularly in cereal crops. The AM fungi symbiosis provides a pleasant environment for microorganisms in the root and soil system, which promotes plant nutrition and water availability. AM fungi increase nutrient uptake and assimilation and also increase photosynthetic activity, which is directly associated with plant growth. Furthermore, AM fungi increase the primary and secondary metabolites, as well as soluble proteins and carbohydrates, in cereals crops. AM fungi have been shown to improve plant biomass, yield, and productivity in cereal crops. Additionally, the use of AM fungi enhances plants’ stress tolerance against various environmental stresses. In this review, we integrate the recent findings regarding the effects of AM fungi application on soil, root systems, nutrient availability and uptake, photosynthesis, metabolites, plant growth, and productivity. Furthermore, a large number of studies have been reviewed, and several limitations and research gaps have been identified that must be addressed in future studies.