Microbiological Studies of Mountain Forest Brown and Mountain Forest Greyish-Brown Soils

Each type of soil differs in the nature and chemistry of the plant residues entering the soil and the conditions of its transformation, therefore, the analysis of the microbiological characteristics of soils allows us to reveal some features of their participation in soil formation. Taking this into account, this article presents the results of a comparative analysis of microbiological characteristics of mountain-forest brown and mountain-forest brown soils of Lankaran region, Republic of Azerbaijan. Analysis of the obtained results revealed characteristic differences in the composition of bacilli and micromycetes in the studied samples of mountain-forest brown and mountain-forest brown soils. Three types of bacilli (Bacillus idosus, B. megaterium, B. cereus) and three types of micromycetes (Trichoderma, Penicillium, Aspergillus) were found in mountain-forest brown soils. And four types of bacilli (B. idosus, B. cereus, B. mycoides, B. megaterium) and also four types of micromycetes (Penicillium, Trichoderma, Mucorales, Mucor ramannianus) are noted in mountain-forest brown soils. The presence of the same strains of bacilli in both soils proves their greater adaptation to specific soil and ecological conditions.