Abstract
AIMS: The purpose of this study was to explore impacts of different combinations of co-fermentation plant growth-promoting rhizobacteria (PGPR) broth on the growth and yield of pepper. METHODS AND RESULTS: The effects of co-fermentation broth containing a random combination of two PGPR strains on the growth of pepper were analyzed. All inoculation treatments promoted growth, yield, and quality of peppers. The relative abundance of the dominant Proteobacteria and Sphingomonas was significantly higher in the planted soil at the seedling and fruiting stages, and the soil available nitrogen, phosphorus, and potassium contents were correspondingly higher. In addition, the co-fermented broth of Bacillus velezensis HP9 and Burkholderia pyrrocinia P10 treatment had the most pronounced effect on plant growth, while the combination of Bacillus flexus HGD12 and P10 had the greatest impact on fruit nutritional indices. This is consistent with the highest enrichment of beneficial bacterial genera at the seedling stage in the HP9 and P10 treatment and at the fruiting stage in the P10 and HGD12 treatment groups, respectively. CONCLUSIONS: Different combinations of co-fermented bacterial broths increased soil nutrient contents and changed the bacterial community, which in turn promoted the growth, yield, and quality of pepper.
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Claims 9
Claim · model-written summary
All inoculation treatments promoted pepper growth, yield and quality.
CapsicumNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All inoculation treatments promoted growth, yield, and quality of peppers”
Claim · model-written summary
Proteobacteria abundance was significantly higher in planted soil at seedling and fruiting stages.
Verbatim
e0“relative abundance of the dominant Proteobacteria and Sphingomonas was significantly higher in the planted soil at the seedling and fruiting stages”
t0“pepper”
Claim · model-written summary
Sphingomonas abundance was significantly higher in planted soil at seedling and fruiting stages.
- Taxon
- peppert0
- Organ / stage
- seedling and fruiting stagese0
- Interactor
- Sphingomonas
Sphingomonase0symbiont - Outcome
- relative abundancee0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“relative abundance of the dominant Proteobacteria and Sphingomonas was significantly higher in the planted soil at the seedling and fruiting stages”
t0“pepper”
Claim · model-written summary
Soil available nitrogen, phosphorus and potassium were higher.
Verbatim
e0“soil available nitrogen, phosphorus, and potassium contents were correspondingly higher”
t0“pepper”
Claim · model-written summary
Bacillus velezensis HP9 with Burkholderia pyrrocinia P10 had the strongest plant growth effect.
- Taxon
- peppert0
- Treatment
- co-fermented broth of Bacillus velezensis HP9 and Burkholderia pyrrocinia P10 treatmente0
- Interactor
- Bacillus velezensis HP9
Bacillus velezensise0symbiont - Second interactor
- Burkholderia pyrrocinia P10Burkholderia pyrrociniae0symbiont
- Outcome
- plant growthe0
- Direction
- most pronouncede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“co-fermented broth of Bacillus velezensis HP9 and Burkholderia pyrrocinia P10 treatment had the most pronounced effect on plant growth”
t0“pepper”
Claim · model-written summary
Bacillus flexus HGD12 with P10 had the greatest effect on fruit nutrition.
- Taxon
- peppert0
- Treatment
- combination of Bacillus flexus HGD12 and P10e0
- Interactor
- Bacillus flexus HGD12
Priestia flexae0symbiont - Second interactor
- P10e0symbiont
- Outcome
- fruit nutritional indicese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“combination of Bacillus flexus HGD12 and P10 had the greatest impact on fruit nutritional indices”
t0“pepper”
Claim · model-written summary
Beneficial bacterial genera were most enriched at seedling stage under HP9 and P10.
Verbatim
e0“highest enrichment of beneficial bacterial genera at the seedling stage in the HP9 and P10 treatment”
t0“pepper”
Claim · model-written summary
Beneficial bacterial genera were most enriched at fruiting under P10 and HGD12.
Verbatim
e0“at the fruiting stage in the P10 and HGD12 treatment groups”
t0“pepper”
e1“highest enrichment of beneficial bacterial genera”
Claim · model-written summary
Different co-fermented broths changed soil nutrients and bacterial communities, which the authors linked to pepper performance.
Verbatim
e0“Different combinations of co-fermented bacterial broths increased soil nutrient contents and changed the bacterial community, which in turn promoted the growth, yield, and quality of pepper”
The same questions in other papers
inoculation · quality: general · Capsicum (peppers)Results agree
6 papers in the same direction as this paper
- positive
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See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.