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|Title:||Is phosphate solubilising ability in plant growth-promoting rhizobacteria isolated from chickpea linked to their ability to produce ACC deaminase?|
|Citation:||Journal of Applied Microbiology, 2021; 131(5):2416-2432|
|A.A. Alemneh, Y. Zhou, M.H. Ryder, M.D. Denton|
|Abstract:||Aims: Since most phosphate solubilizing bacteria (PSB) also produce 1-aminocyclopropane-1-carboxylate (ACC) deaminase, we investigated if there was an association between these two plant growth-promoting properties under in vitro conditions. Methods and Results: A total of 841 bacterial isolates were obtained using selective and enrichment isolation methods. ACC deaminase was investigated using in vitro methods and by sequencing the acdS gene. The effect of ACC deaminase on P solubilization was investigated further using five efficient PSB. ACC deaminase production ability was found amongst a wide range of bacteria belonging to the genera Bacillus, Burkholderia, Pseudomonas and Variovorax. The amount of ACC deaminase produced by PSB was significantly associated with the liberation of Pi from Ca-P when ACC was the sole N source. Ca-P solubilization was associated with the degree of acidification of the medium. Additionally, the P solubilization potential of PSB with (NH4)2SO4 was determined by the type of carboxylates produced. An in-planta experiment was conducted using Burkholderia sp. 12F on chickpea cv. Genesis-863 in sand : vermiculite (1 : 1 v/v) amended with rock phosphate and inoculation of this efficient PSB significantly increased growth, nodulation and P uptake of chickpea fertilized with rock phosphate. Conclusion: ACC deaminase activity influenced the capacity of PSB to solubilize P from Ca-P when ACC was the sole N source and Burkholderia sp. 12F promoted the chickpea-Mesorhizobium symbiosis. Significance and Impact of the Study: ACC deaminase activity could enhance the P solubilizing activity of rhizobacteria that improve plant growth.|
phosphate solubilising bacteria
|Description:||First published: 22 April 2021|
|Rights:||© 2021 The Society for Applied Microbiology|
|Appears in Collections:||Agriculture, Food and Wine publications|
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