Effect of Lactic Acid Bacterial Fermented Lantana camara Extract on the Growth and Yield of Green Gram (Vigna radiata L.)
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Date
2017-05
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University of Agricultural Science, Dharwad
Abstract
In vitro studies were conducted at the Department of Agricultural Microbiology, University of Agricultural Sciences, Dharwad during 2016-17. Fifty isolates of lactic acid bacteria were tested for their tolerance to different concentrations (10, 20 and 30 %) of L. camara extract. Finally, two efficient isolates (DB 27 and T(JH)) were selected. The Lantana leaves fermented with these two lactic acid bacteria were compared for chemical, phytochemical and microbiological composition.
Fermented product of isolate DB 27 showed the highest chemical, phytochemical and microbiological composition compared to other treatments. DB 27 also showed the proteolytic and lipolytic activity. The germination as well as seedling vigour index was significantly increased due to priming of seeds with Lantana Fermented Extract (LFE).
Pot culture evaluation on spraying of LFE at different concentrations and number was carried out in green gram. Out of the two isolates, DB 27 resulted in the highest values in the growth parameters. LFE spraying twice @ 10 ml/l resulted in increased chlorophyll content by about 40 per cent. This treatment also significantly increased microbiological population both in the rhizosphere and phyllosphere, with a concomitant increase in the activities of critical soil enzymes such as dehydrogenase, urease and phosphatase. Spraying green gram seedlings with LFE significantly increased pod and grain yield. The highest pod yield (11.17 g/plant) and grain yield (10.58 g/plant) was obtained by spraying LFE, fermented with DB 27, sprayed twice @ 10 ml/l. The present investigation clearly brought out the potential of LFE in stimulating microbiological population and their activities in terms of soil enzymes eventually improving growth and yield of green gram.