{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T12:15:26Z","timestamp":1791980126218,"version":"4.4.0"},"reference-count":141,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2025,1,14]],"date-time":"2025-01-14T00:00:00Z","timestamp":1736812800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biomolecules"],"abstract":"<jats:p>Legumes play a pivotal role in addressing global challenges of food and nutrition security by offering a sustainable source of protein and bioactive compounds. The capacity of legumes to establish symbiotic relationships with rhizobia bacteria enables biological nitrogen fixation (BNF), reducing the dependence on chemical fertilizers while enhancing soil health. However, the efficiency of this symbiosis is significantly influenced by environmental factors, such as soil acidity, salinity, temperature, moisture content, light intensity, and nutrient availability. These factors affect key processes, including rhizobia survival, nodule formation, and nitrogenase activity, ultimately determining the growth and productivity of legumes. This review summarizes current knowledge on legume-rhizobia interactions under varying abiotic conditions. It highlights the impact of salinity and acidity in limiting nodule development, soil temperature in regulating microbial community dynamics, and moisture availability in modulating metabolic and hormonal responses during drought and waterlogging. Moreover, the role of essential nutrients, including nitrogen, phosphorus, potassium, and trace elements such as iron, molybdenum, and boron, in optimizing symbiosis is critically analyzed.<\/jats:p>","DOI":"10.3390\/biom15010118","type":"journal-article","created":{"date-parts":[[2025,1,14]],"date-time":"2025-01-14T03:29:43Z","timestamp":1736825383000},"page":"118","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":72,"title":["Role of Environmental Factors in Legume-Rhizobium Symbiosis: A Review"],"prefix":"10.3390","volume":"15","author":[{"given":"Liudmyla","family":"Yeremko","sequence":"first","affiliation":[{"name":"Department of Crop Production, Poltava State Agrarian University, Skovoroda St., 1\/3, 36000 Poltava, Ukraine"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Katarzyna","family":"Czopek","sequence":"additional","affiliation":[{"name":"Department of Crops and Yield Quality, Institute of Soil Science and Plant Cultivation\u2014State Research Institute, 8 Czartoryskich St., 24-100 Pulawy, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1962-9469","authenticated-orcid":false,"given":"Mariola","family":"Staniak","sequence":"additional","affiliation":[{"name":"Department of Crops and Yield Quality, Institute of Soil Science and Plant Cultivation\u2014State Research Institute, 8 Czartoryskich St., 24-100 Pulawy, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mykola","family":"Marenych","sequence":"additional","affiliation":[{"name":"Department of Breeding, Seed Production and Genetics, Poltava State Agrarian University, Skovoroda St., 1\/3, 36000 Poltava, Ukraine"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Volodymyr","family":"Hanhur","sequence":"additional","affiliation":[{"name":"Department of Crop Production, Poltava State Agrarian University, Skovoroda St., 1\/3, 36000 Poltava, Ukraine"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1016\/j.tifs.2022.08.015","article-title":"Sustainable zero-waste processing system for soybeans and soy by-product valorization","volume":"128","author":"Singh","year":"2022","journal-title":"Trends Food Sci. 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