The Effect of Plant Growth Promoting Rhizobacteria on Root Growth in Bread Wheat (Triticum aestivum L.)

Yıl 2021, Cilt: 7 Sayı: 2, 239 - 246, 25.08.2021

Harun Bektaş , Behçet İnal , Mehmet Sonkurt Fatih Çığ , Yasemin Bektaş

https://doi.org/10.24180/ijaws.857195

Öz

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.

Anahtar Kelimeler

Bread wheat, ACC deaminase, root system, root length, PGPR

Destekleyen Kurum

This study was supported by a scientific research project numbered SİÜZİR-64 of the Siirt University

Proje Numarası

SİÜZİR-64

Teşekkür

The authors are grateful to Dr. Sara Yasemin and Semih Acikbas for proofreading and inputs.

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

Öz

Ekmeklik buğday (Triticum aestivum), dünya üzerinde en fazla üretimi yapılan ve günlük kalori ihtiyacımızın yaklaşık %20’sini karşılayan bir serin iklim tahılıdır. İklim değişimi buğdayın verim değerlerini negatif yönde etkilemektedir. Islah çalışmalarında toprak altı parametrelerinin bazı teknik zorluklar nedeniyle çoğunlukla sürece dahil edilemediği bilinen bir olgudur. Bu nedenle kuraklık toleransında temel bir role sahip olan kök sistemini morfolojik, anatomik, fizyolojik ve mimari yönden incelemek, bu özelliklerin genetik mekanizmalarını anlamak ve yetiştirme stratejilerini belirlemek için esastır. Bu çalışma ile iki farklı ekmeklik buğday çeşidinin tohumlarına, ACC deaminaz enzimi sentezleme özelliğine sahip bitki gelişimini tetikleyici üç farklı rizobakteri (PGPR) inoküle edilmiştir. Sonuçlar incelendiğinde, toplam kök uzunluğu ve kök büyüme açısı parametrelerinde çeşitler ve bakteri uygulamaları arasında anlamlı farklılıklar gözlenmiştir. Çalışma sonucunda her üç bakteri türünün de kök gelişimi üzerine pozitif etkisinin olduğu saptanmıştır. Brevibacillus choshinensis Gerek 79'da 95.4 cm toplam kök uzunluğu ile en etkili inokülasyon iken, Bezostaja 1'de Arthrobacter agilis 62.8 cm ile en etkili inokülasyon olmuştur. Bitki gelişimini teşvik edici bakterilerin buğday kök gelişimine pozitif yönde etkisinin olduğu ve gelecekte yapılacak çalışmalar ile bu etkinin detaylı analizlerinin yapılmasını öneriyoruz.

Anahtar Kelimeler

ACC deaminaz, ekmeklik buğday, kök sistemi, kök uzunluğu, PGPR

Proje Numarası

SİÜZİR-64

Kaynakça

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