“…On the other hand, rhizobacteria have been described as having the ability to improve the mineral nutrition process in plants, facilitating its availability, and increasing nutriment absorption, such as N, P and chelating ions, as Fe (Kumar-Solanki et al, 2014;Singh et al, 2018). In that respect, several authors have pointed out the importance of using rhizobacterial strains of the genus Pseudomonas as biofertilizer agents because of their capacity to stimulate growth and/or productivity in plants of economic interest, such as tomato (Hernández-Montiel et al, 2017), habanero pepper (Chiquito-Contreras et al, 2017), bell pepper (Bacilio et al, 2016), potato (Arseneault et al, 2015), soybean (Rubina et al, 2018, wheat (Imperiali et al, 2017), maize (Di Salvo et al, 2018), among others.…”