Abstract
Rhizobacteria (PGPR) that promote the plant growth are essential component of sustainable agriculture. Pea (Pisum sativum L.) root nodule Rhizobium leguminosarum bv. viciae ten strains were cultured at two different temperatures (28°C and 45°C). Out of eight strains screened the three N25, N30 and N40 were temperature tolerant while only one strain (N40) showed tolerance to pH11. The growth of Rhizobium strain N40 at 45 °C was 96.8 percent as compared to the growth of the at 28°C. The temperature tolerant strain N40 produced maximum IAA and solubilized insoluble tri calcium phosphate compared to other strains and thus can be used microbial inoculant in biofertilizer technology.
Highlights
Pea (Pisum sativum L.), an important leguminous crop belongs to family Fabaceae
The pea nodulating symbiotic bacterial strain was identified as Rhizobium leguminosarum bv viciae as revealed by 16s rDNA gene sequence phylogeny and the accession number of the strain is KT150239.1 which has been submitted in NCBI
The growth recorded at 45°C was in decreasing order of N40>N25>N30>N39>N29>N42>N24 which indicated that strains N40 could be considered as the best temperature tolerant among the strains
Summary
Pea (Pisum sativum L.), an important leguminous crop belongs to family Fabaceae. India, Canada, Russia, France and the United States of America are the main pea countries (Food and Agriculture Organization, 2012). Pea is an important nutritional pulse and the green peas contain a form of omega-3 fats alphalinolenic acid (ALA). Plant growth promoting rhizobacteria (PGPR) as a microbial inoculant provide an alternative to chemical fertilizers and pesticides. Combination of PGPR and efficient strains of Rhizobium in integrated biofertilizer technology has enhanced the growth of pea by inducing nitrogen fixation and efficient symbiosis (Kaur and Khan, 2013). Inoculation of Rhizobium strains with high temperature tolerance and effective nodulation to enhance plant growth would be required to improve crop productivity under climate change scenario (Singh et al.,2013, Gray and Smith,2005)
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