Abstract
Summary A comparison of the rhizosphere microflora of seven groundnut varieties [Virginia (var. hypogaea): 3; Spanish (var. vulgaris): 4], grown under field conditions, was made at different stages of crop growth. Virginia varieties, in general, harboured higher numbers of bacteria (including Azotobacter), compared to Spanish forms. Gram-negative and non-spore forming bacteria were predominant in the rhizosphere of all varieties. Bacterial populations were positively correlated with vegetative traits: leaf, root, and plant weights and also nodule number. A. chroococcum populations were higher in Virginia varieties, viz., Punjab 1, Kobut 33-1, and Spanish variety GG 2. Actinomycete and fungal populations were not correlated with varietal forms. The fungal flora was found to be higher at the maturity stage and species of Aspergillus were prevalent.
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