Articles
BACILLUS SUBTILIS FOR SALT STRESS RELIEF IN VEGETABLE CULTIVATION
Article number
856_33
Pages
237 – 242
Language
English
Abstract
Bacillus subtilis is a beneficial microorganism (Gram positive bacterium) safe to humans and the environment.
Since Johnson reported in 1945 that Bacillus subtilis produced bacitracin many studies have taken place on Bacillus subtilis as a biocontrol agent to suppress biotic diseases.
In this paper we have studied the effects of Bacillus subtilis for abiotic stress relief on lettuce growth under salt stress.
The strain we used was Bacillus subtilis FZB 24. 0.1% and 0.2% NaCl were used as the stress levels.
The cultivation system was water culture.
The results showed that, compared to the control treatments without Bacillus subtilis, under 0.1% NaCl and 0.2% NaCl stress, the yield of lettuce of Bacillus subtilis treatments was raised by 6.5% and 32.0%, respectively. Bacillus subtilis significantly increased the activity of SOD and CAT of lettuce while decreasing the MDA content under salt stress.
This indicated that Bacillus subtilis enhanced the stability of the cell membrane. Bacillus subtilis raised the root vigor of lettuce under salt stress. Bacillus subtilis also improved photosynthesis of lettuce under salt stress by increasing the net photosynthetic rate and the stomatic conductance.
The quality of lettuce did not change greatly by adding Bacillus subtilis. So the application of Bacillus subtilis is a safe and promising way to relieve salt stress in vegetable production.
Since Johnson reported in 1945 that Bacillus subtilis produced bacitracin many studies have taken place on Bacillus subtilis as a biocontrol agent to suppress biotic diseases.
In this paper we have studied the effects of Bacillus subtilis for abiotic stress relief on lettuce growth under salt stress.
The strain we used was Bacillus subtilis FZB 24. 0.1% and 0.2% NaCl were used as the stress levels.
The cultivation system was water culture.
The results showed that, compared to the control treatments without Bacillus subtilis, under 0.1% NaCl and 0.2% NaCl stress, the yield of lettuce of Bacillus subtilis treatments was raised by 6.5% and 32.0%, respectively. Bacillus subtilis significantly increased the activity of SOD and CAT of lettuce while decreasing the MDA content under salt stress.
This indicated that Bacillus subtilis enhanced the stability of the cell membrane. Bacillus subtilis raised the root vigor of lettuce under salt stress. Bacillus subtilis also improved photosynthesis of lettuce under salt stress by increasing the net photosynthetic rate and the stomatic conductance.
The quality of lettuce did not change greatly by adding Bacillus subtilis. So the application of Bacillus subtilis is a safe and promising way to relieve salt stress in vegetable production.
Authors
Wei Liu, Diankui Chen, Hanwen Yin, Min Song, Shirong Guo
Keywords
beneficial microorganism, bacterium, NaCl stress, lettuce, FZB 24
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