Phaseolus acutifolius ASSOCIATED WITH Bacillus amyloliquefaciens AND Azospirillum halopraeferens UNDER SALINITY CONDITIONS

  • R. Prabhaharan Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
  • J. Borboa-Flores Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
  • E. C. Rosas-Burgos Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
  • J. L. Cárdenas-López Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
  • J. Ortega-García Departamento de Ciencias Químico Biológicas y Agropecuarias, Universidad de Sonora, Caborca, Sonora, México
  • E. O. Rueda- Puente Departamento de Agricultura y Ganadería, Universidad de Sonora, Hermosillo, Sonora, México


Salinity-tolerant plants offer hope for the future of agriculture by providing solutions to the problems caused by years. Sonora is the most arid Mexican state. The agroindustrial halophytes are an option in dry-arid zones agriculture. In the present study, we evaluated the growth and development under different salinity and field conditions, of two beans (Phaseolus acutifolius) genotypes: Indio Yumi, and Navojoa. Seeds were inoculated with plant growth promoting halobacteria, a previously selected and cultivated strain of Azospirillum halopraeferens and a native Bacillus amyloliquefaciens. Significant differences were observed among them for weight and biomass, as well as biochemical features between the analyzed plant parts. Our findings suggest that a potential yield enhancement and protein production under field conditions can be promoted by the application of the beneficial bacterium B. amyloliquefaciens and A. halopraeferens. Also, demonstrated the ability of the studied beneficial halobacteria to promote growth and yield of the halotolerant Phaseolus acutifolius, a potentially useful finding for the agricultural growers in dry and semiarid zones.


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