Inoculation is the introduction of specific microorganisms into the soil.
Farmers normally accomplish legume inoculation by applying the bacteria in a peat-based material to the seed prior to planting. Clover, alfalfa, vetch, trefoil and lespedeza are common forage legumes. They are important sources of protein and do not require nitrogen fertilization for high yields. In this symbiotic relationship the rhizobia take nitrogen gas from the soil air and convert it into ammonia, which is quickly converted into amino compounds and protein. The legume provides the bacteria with a home in root nodules, nutrients and energy.