In Vitro Evaluation of Bacterial Consortium for Growth Promoting and Suppressing of  Chocolate spot (Botrytis fabae) on Faba bean (Vicia fabae)

Mestawot, Merid

dc.contributor.author	Mestawot, Merid
dc.date.accessioned	2018-10-29T08:18:03Z
dc.date.available	2018-10-29T08:18:03Z
dc.date.issued	2018-09-29
dc.identifier.uri	http://hdl.handle.net/123456789/9049
dc.description.abstract	Faba bean (Vicia fabae L.) is one of the most important pulse crops in Ethiopia due to its high nutritive values and significant contribution to soil fertility by fixing atmospheric nitrogen. Production of faba bean in Ethiopia is low from estimated value which is due to abiotic and biotic factors. From biotic factors Checholate spot is the major and most distractive disease in faba bean growing area. In Ethiopia there are different researches that have been done on growth promoting and controlling different types of Faba bean diseases by using of Plant Ggrowth Promoting Rhizobacteria (PGPR). However, most approaches for biocontrol of plant diseases have been using single biocontrol agents as antagonists against a single pathogen. This may partially account for the reported inconsistent performance by biocontrol preparation. The aim of this study was in vitro evaluation of bacterial consortium for growth promoting and suppressing of chocolate spot (Botrytis fabae) on Faba bean. The bacteria were isolated and characterize following the procedures in Bergy’s manual of systematic bacteriology. The isolates were screened for plant growth promoting characteristics in single and consortium, and the antagonistic activities of all isolated bacteria were studied on B. fabae by dual culture technique. A total of five bacteria namely Serratia spp., Microccus spp., Bacillus spp., Peudomonas spp. and Entrobacter spp. were isolated and all of them were compatible to each other. All of them produced IAA, ammonia and also solubilized phosphorous in single inoculum as well as in consortia. Among the antagonistic effects of single bacterial treatment against Botryits fabae, the maximum inhibition zone was created by Pesudomonas spp. (73%). The result of this study showed that while the number of bacterial treatment increases the percent of inhibition of Botrytis fabae was also increased. The percentage of inhibition formed by T25 which contains five bacterial inoculum was the highest from all treatments (87.8%). From the experimental works of this study, it can be concluded that using bacterial consortium is the best way to control Botryits fabae than using single bacterium and the number of bacteria as consortium increase the amount of IAA and ammonia production also increase. Keyword : Bacterial consortia, Biocontrol, Botrytisfabae, Faba bean, xi	en_US
dc.language.iso	en	en_US
dc.subject	Biology	en_US
dc.title	In Vitro Evaluation of Bacterial Consortium for Growth Promoting and Suppressing of Chocolate spot (Botrytis fabae) on Faba bean (Vicia fabae)	en_US
dc.type	Thesis	en_US