The role of bacteria Bacillus subtilis in improving rooting response of Mung bean (Vigna ratiata) cuttings
Keywords:Mung bean, Indole acetic acid, rooting response and Bacillus subtilis
AbstractObjectives This study includes the investigative ability of Bacillus subtilis isolated from soil to produce Indole acetic acid (IAA) and effect on rooting response of mung bean cuttings.
Methods The some of the optimal conditions for IAA production have been indicated. The effect of indole acetic acid production in Bacillus subtilis filtrate on the rooting response of mung bean cuttings. The effect of IAA production in Bacillus subtilis filtrate In carbohydrate, protein, IAA contents and activity of IAAO in cutting hypocotyls.
Results revealed that, maximum IAA production was obtained by inoculating with an inoculum size of 125 Î¼l/10 ml production culture and incubation at 40Â°C for 72 hrs. IAA produced by bacteria was significantly enhanced the average of root number/cutting to its levels in control treatment and caused an increase in IAA level and a decrease IAA oxidase activity in hypocotyls, which were significantly different from the control. Whereas, carbohydrate and protein contents in hypocotyls were increased significantly to its levels in control. The highest level values were found in synthetic auxin treatment.
Conclusion The bacterial auxin can be used to improve rooting response of mung bean cuttings and this method very easy and not costly compared with synthetic hormones.