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Titel
Improvement of saffron production using Curtobacterium herbarum as a bioinoculant under greenhouse conditions
Autor(es)
Schlagwort
Endophyte
Crocus sativus
PGPRs
Biofertilizer
Agriculture
Crocus serotinus subs clusii
Clasificación UNESCO
3107.01 Producción de Cultivos
3103.09 Cultivos de Plantas
Fecha de publicación
2017
Citación
Díez-Méndez, A., Rivas, R. (2017). Improvement of saffron production using Curtobacterium herbarum as a bioinoculant under greenhouse conditions. AIMS Microbiology, 3 (3), 354.
Resumen
[EN] Plant Growth Promoting Rhizobacteria (PGPR) are natural soil bacteria which establish a
beneficial relationship with their host. This microbiota community exists in the rhizosphere and
inside plant tissues and stimulates plant growth by a variety of direct or indirect mechanisms. These
bacterial plant promoters are frequently present in different environments, and are associated with
many plant species, both wild and agricultural. Saffron is the dried stigmas of Crocus sativus (L.)
and is the most expensive spice in the world. Remarkably, saffron cultivation and collection is
carried out by hand and does not involve the use of machines. Additionally, 150 flowers are needed
to produce one gram of dried stigmas. Hence, a slight increase in the size of the saffron filaments per
plant would result in a significant increase in the production of this spice. In this study, we report the
improved production of saffron using Curtobacterium herbarum Cs10, isolated from Crocus
seronitus subs clusii, as a bioinoculant. The bacterial strain was selected owing to its multifunctional
ability to produce siderophores, solubilize phosphate and to produce plant growth hormones like IAA.
Furthermore, the isolate was tested on saffron producing plants under greenhouse conditions. The
results indicate that Curtobacterium herbarum Cs10 improves the number of flowers and
significantly enhances the length of the saffron filaments and overall saffron production compared to
the control treated plants.
URI
ISSN
2471-1888
DOI
10.3934/microbiol.2017.3.354
Versión del editor
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