Cereals—oats, barley, rye, wheat, maize, sorghum and others—are an important plant group to the global food supply. Researchers at the John Innes Centre are investigating “the possibility of engineering cereals to associate with nitrogen-fixing bacteria and of delivering this technology through the seed.”
This topic is discussed also in an article published in Current Opinion in Plant Biology.
Charpenter, M., & Oldroyd, G. (2010). How close are we to nitrogen-fixing cereals? Current Opinion in Plant Biology, 13, 556-564.