THE EFFECT OF PLANT GROWTH-PROMOTING BACTERIA ON THE DEVELOPMENT, YIELD AND YIELD COMPONENTS OF BREAD (TRITICUM AESTIVUM L.) AND DURUM (TRITICUM DURUM) WHEATS

M SONKURT, F ÇIĞ
2019 Applied Ecology and Environmental Research  
Sonkurt -Çiğ: The effect of plant growth-promoting bacteria on the development, yield and yield components of bread (Triticum aestivum L.) and durum (Triticum durum) wheats -3877 -APPLIED ECOLOGY AND ENVIRONMENTAL RESEARCH 17(2):3877-3896. Abstract. This study was carried out with 3 replications and 24 parcels according to randomized complete blocks trial design between 2017 and 2018 as two separate experiments. The study was planned to determine the effects of previously identified
more » ... onas maltophilia TV14B (phosphate solubilizing), Bacillus atrophaeus TV83D (nitrogen fixation), Bacillus-GC group TV119E (phosphate solubilizing), Cellulomonas turbata TV54A (nitrogen fixation) and combined effects of Bacillus atrophaeus TV83D and Bacillus-GC group TV119E on the development of Ceyhan-99 and Fırat-93 bread wheat cultivars. According to the results, the highest grain yield for Fırat-93 durum wheat cultivar was obtained under full dose chemical fertilizer application (288.89 kg/da); while the highest grain yield (283.33 kg/da) in the case of bacteria applications was observed with Bacillus atrophaeus TV83D, nitrogen-fixation bacteria. The difference between these two was not significant, and these bacteria can be seen as an alternative to chemical fertilization. The highest yield among bacterial applications was obtained under treatment with Bacillus atrophaeus TV83D, a nitrogen-fixation bacterium with 319.45 kg/da, and the difference between them was statistically significant. At the end of the study it was concluded that Bacillus atrophaeus TV83D bacterial strain can be used as a microbial fertilizer because of its ability to increase grain yield significantly in both genotypes. Sonkurt -Çiğ: The effect of plant growth-promoting bacteria on the development, yield and yield components of bread (Triticum aestivum L.) and durum (Triticum durum) wheats -3878 -APPLIED ECOLOGY AND ENVIRONMENTAL RESEARCH 17 (2) :3877-3896.
doi:10.15666/aeer/1702_38773896 fatcat:5eh2niywazbnzj27bo6tnsjpqa