2025-11-072025-11-072025-04CRUZ, Dennis Ricardo Cabral et al. Multifunctional rhizobacteria in the initial root growth of soybean, common bean, maize, and upland rice seedlings. Semina: Ciências Agrárias, Londrina, v. 46, n. 2, p. 383-400, 2025. DOI: 10.5433/1679-0359.2025v46n2p383. Disponível em: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/51901?articlesBySameAuthorPage=2. Acesso em: 23 out. 2025.1676-546Xe- 1679-0359https://repositorio.bc.ufg.br//handle/ri/29003Multifunctional rhizobacteria can enhance root development and contribute to crop grain yields. This study aimed to determine the effects of rhizobacteria on the root growth of soybean, common bean, maize, and upland rice seedlings. Separate experiments were conducted for each crop under controlled conditions using a completely randomized design with four treatments and ten replicates. The treatments across the four experiments involved seed microembolization with rhizobacteria isolates: 1. BRM 32111 (Burkholderia sp.), 2. BRM 63523 (Serratia sp.), 3. BRM 63524 (Bacillus sp.), and a control treatment (without microorganisms). Each experimental unit consisted of 500 mL plastic cups filled with soil and sand and planted with two seeds. After 14 days, the roots of the seedlings from the studied crops were removed from the cups, washed, and photographed using a digital camera. The images were analyzed using the WinRHIZO 2012 software to measure total root length, diameter, surface area, and root volume. Subsequently, the roots were placed in a drying oven and weighed to determine their dry mass. The study results indicate that multifunctional rhizobacteria promote greater initial root development in soybean, common bean, maize, and upland rice. The treatment with the BRM 63524 isolate resulted in the greatest total root length compared to the control treatment, standing out among the evaluated crops. Seedlings not inoculated with rhizobacteria tend to exhibit inferior root development compared to inoculated ones.engAcesso Abertohttp://creativecommons.org/licenses/by-nc-nd/4.0/Bacillus sp.Burkholderia sp.Serratia sp.SustainabilityWinRHIZOSustentabilidadeArtigo10.5433/1679-0359.2025v46n2p383