Bitki Gelişimini Teşvik Edici Rizobakterilerin Ekmeklik Buğdayda (Triticum aestivum L.) Kök Gelişimine Etkisi

Abstract

Bread wheat (Triticum aestivum L.) is the most produced cool-season cereal in the world and meets about 20% of our daily caloric intake. Climate change negatively affects grain yield, it is, therefore, necessary to improve climate-resilient wheat crops. It is a known fact that subsoil parameters are not mostly included in the breeding selection criteria due to some technical limitations. For this reason, it is essential to examine the root system, which has a fundamental role in drought tolerance, for morphological, anatomical, physiological, and architectural aspects, to understand the genetic mechanisms of these traits and to determine breeding strategies. In this study, the seeds of two different bread wheat varieties were inoculated by three different plant growth-promoting rhizobacteria (PGPR), which synthesize the ACC deaminase enzyme. When the results were evaluated, significant differences were observed between varieties and bacterial applications for the total root length and root growth angle. As a result of the study, it was observed that all three bacteria species had a positive effect on root development. Brevibacillus choshinensis was the most effective inoculation on total root length in Gerek 79 (95.4 cm), while it was Arthrobacter agilis in Bezostaja 1 (62.8 cm). We suggest that plant growth-promoting rhizobacteria have a positive effect on wheat root development and a detailed analysis of this effect should be carried out with future studies.