Nowadays, the combination of population growth, climate change and increasing food demands has created an urgent requirement for agricultural systems to transition towards a more eco-friendly and sustainable approach. Using microorganisms has been extensively researched as an effective strategy to address this challenge. A variety of microorganisms are used either alone or in combination to form consortia, including bacteria-bacteria, fungus-fungus and bacteria-fungus. The employment of these consortia showcases remarkable potential as both biostimulants and biocontrol agents. This chapter examines how microbial consortia operate in crops and provides recent studies that demonstrate the effectiveness of microbial consortia in promoting plant growth and development, improving crop yield, and enhancing tolerance to environmental and biological stresses. Nevertheless, further research is still needed to thoroughly comprehend the mechanisms of action of specific microbial communities in various plant species. Besides, there is a requirement for a more extensive technological exploration at the production level to optimize the utilization of microbial consortia in agricultural products.