Study on the effect of Allium Ursinum on soil bacteria evolution
Romania is included among European countries where Allium ursinum species is present. This species has aroused the interest of the research team, because of the many positive aspects it shows, starting from the medical field to the food sector. One of the objectives we have set and managed to captur...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2013
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| Sorozat: | Review on agriculture and rural development
2 No. 1 |
| Kulcsszavak: | Rizoszféra, Talajvizsgálat, Mikrobiológia, Növénytan |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/55246 |
| Tartalmi kivonat: | Romania is included among European countries where Allium ursinum species is present. This species has aroused the interest of the research team, because of the many positive aspects it shows, starting from the medical field to the food sector. One of the objectives we have set and managed to capture in this paper refers to soil microorganisms, the environment from which the plant takes the water and nutrients and whose fertility is provided by microbial processes. The biological material was represented by soil and Allium ursinum plants corresponding to each soil sample. Source area of soil and garlic plant is the west part of Romania. Bacterial population was isolated from screened soil samples (without plant debris) but also unscreened (plant residues were not removed), on culture media: soil extract with added nutritive gelose. Bacterial population abundance studies were performed after 24 and 48 hours of incubation, at the optimum temperature for mesophilic microorganisms. Although there were no differences in the nutrient substrate used for the study of culture "in vitro", the results highlight that in the first 24 hours of incubation the bacterial population clearly dominate in the screened soil sample, compared with the unscreened sample. In the next 24 hours, the existing quantitative bacterial differences between the two samples were significantly reduced. |
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| Terjedelem/Fizikai jellemzők: | 164-169 |
| ISSN: | 2063-4803 |