Viabilidade de bioinsumos produzidos a partir de microrganismos: uma revisão sistemática

Abstract

Microbial bioinputs have emerged as a sustainable alternative to conventional chemical inputs, contributing to the reduction of environmental impacts and to the advancement of sustainable agriculture. However, the effectiveness of these products depends on maintaining microbial viability during storage, which is influenced by factors such as formulation, temperature, and protective technologies. In this context, the present study aimed to analyze, through a systematic literature review, the main factors related to the viability, stability, and shelf life of microbial bioinputs. Searches were conducted in the Web of Science and Scopus databases, considering publications from the last ten years. After applying the eligibility criteria, 15 articles were selected for inclusion in the review. The studies demonstrated that moderate or low storage temperatures favored the maintenance of microbial viability, whereas higher temperatures accelerated viability loss. In addition, strategies such as encapsulation, osmoprotectants, carrier agents, and different formulation types contributed to increasing microbial stability and extending product shelf life. The findings also showed that there is no universally superior formulation, as its performance varies according to the microorganism and storage conditions. It is concluded that maintaining the microbiological quality of bioinputs depends on the interaction between formulation, protective technologies, and storage conditions, highlighting the need for standardized viability assessment methods and the development of new strategies to further improve product stability.