Bitki Gelişimini Teşvik Eden Rizobakterilere Ait Patentlerin İncelenmesi

Bahadir, Pınar Sözer; Güvenenler, Özgür; Eltem, Rengin

doi:10.7240/marufbd.306335

Cited by 1 publication

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References 26 publications

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“…In recent years, the interest in sustainable agriculture has increased thanks to the realization that all kinds of resources, including soil, used in nourishing living things, are not endless and inexhaustible, and thus, residue-free production is aimed. PGPR bacteria, which is the abbreviation of 'Plant Growth Promoting Rhizobacteria', is important for sustainable agriculture in terms of promoting plant growth or being used as a biocontrol agent [1].…”

Section: Introductionmentioning

confidence: 99%

Inoculation of Capsicum annuum L. and Lactuca sativa L. Plants with Local Bacillus Species for Evaluating the Protein Amount

Çiğdem

Yılmaz

Çetin³

2021

Sakarya University Journal of Science

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Bacteria with plant growth promoting activity can produce metabolites for facilitating nutrient availability and uptake in plants. Bacillus species can colonize in root regions and form symbiotic relationships. They provide benefits as binding free nitrogen, dissolving phosphorus, and producing hormones for growth promotion. Local isolates of Bacillus thuringiensis, B. subtilis, B. niratireducens and B. paramycoides were coated to seeds of pepper and lettuce plants in greenhouse conditions according to randomized complete block experimental design with five replications in pots with five kg soil. Bacteria were incubated overnight in Luria Bertani medium at 37° C at 180 rpm until reaching 1x10 8 CFU/ml. Subsequently, coated to surface sterilized seeds through incubating at 100 rpm for 30-45 min. The plants were harvested and kept at 65-70 °C until drying. Samples were pulverized for determining the amount of N using the Kjeldahl method. The amount of total protein content was also estimated by proportioning the amount of N. The N% in the roots of pepper was found to be 5.00 in control group, while the respective values were 6.14 and 6.04 in Bt SY49.1 and Bs PSY1 treated groups with considerable increase. Likewise, while the N % in shoot samples of pepper was 5.34% in control, it was 6.26 % in Bt SY49.1, 6.29 % in Bn PSY1, and 8.26 % in Bp PSY1 treated groups. For root samples of lettuce, the amount was 6.64% in control, however, in Bt PSY1 and Bs PSY1 treated groups the results were around 8.00%. In lettuce shoot samples, N% was 12.42 in control, and 13.17, 12.87, and 13.12 % in groups treated with Bn PSY1, Bt PSY1, Bs PSY1, respectively. It is known that, nearly all N incorporate into protein structure in food, and can be deduced that the applied bacterial species cause considerable increase in protein amounts in plants.

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Section: Introductionmentioning

confidence: 99%