Rhizospheric Microbial Inoculation in Developing Stress Tolerance

47

TABLE 2.2 Microorganisms for Tolerance to Salinity Stress

Name of Microorganism

Plants

Mechanism

References

Azospirillum

Lettuce seeds

Promoted higher ascorbic acid content, higher biomass and

lower the browning intensity

Fasciglione et al. (2015)

Hartmannibacter

diazotrophicus E19

Barley (Hordeum

vulgare L.)

Increased ACC-deaminase activity, root, and shoot dry weight

and also lower ethylene content

Suarez et al. (2015)

Bacillus amyloliquefaciens

NBRISN13 (SN13)

Rice

Differences in transcription level in at least 14 genes

Chauhan et al. (2019)

Pseudomonas sp., Serratia sp.

Wheat

Reduce ethylene level, reduce ACC deaminase activity, and

enhance root length, shoot height, and grain productivity.

Vimal et al. (2019)

Azospirillum sp.

Wheat

Increased grain yield and shoot dry weight. Plants accumulate

proline and soluble sugars to maintain osmotic pressure

Elakhdar et al. (2019)

Rhizobium and Pseudomonas

Mung bean

(Vigna radiate)

Increases yield of mung bean, increases ACC-deaminase

activity for growth and nodulation under salinity stress

conditions

Ahmad et al. (2014)

Acinetobacter spp. and

Pseudomonas sp.

Barley and oats

Promote IAA production and lower ACC deaminase for better

growth and yield.

Chang et al. (2014)

Brachybacterium

saurashtrense (JG06)

Groundnut

(Arachis

hypogaea L.)

Higher phosphorus, calcium, and nitrogen. Higher K+/Na+

ratio in shoot and root.

Shrivastava & Kumar

(2015)