| Abstract [eng] |
Wheat is often fertilized with mineral fertilizers in order to maximize crop yields. Fertilizers increase yields, but also often does damage. Fertilizers enter the water and groundwater, causing the loss of water biota and eutrophication. When the soil runs out of growth materials, the yield of grains reduces as well as its‟ quality. Attention to the technologies of cultivating crops that are safe for the environment and human health is increasing. The new challenges for science ir being raised - to offer alternative methods and means to chemical plant protection. The research object of this study is the effect of nitrogen fixing bacteria on the development of common wheat (Triticum aestivum). The wheat was treated with bacterial preparations and then sown to the soil or by roll method. The aim of this study was to investigate the effect of nitrogen fixing bacteria grown in optimum medium on the development of summer wheat (Triticum aestivum) and to determine the main enzyme activity of the bacteria. Objectives - to determine the optimum medium for bacterial growth and their viability, to evaluate bacterial antimicrobial and enzymatic activity against grain fungi, to estimate the effect of bacteria on the development of wheat germs and roots treated with them. Studies have shown that bacteria have a positive effect on fungi. 68.7 % of the control wheat were infected with fungi, bacterial-infected wheat infections with fungi fluctuated from 32.7 % to 53.3 %. The highest invertase activity was determined in the wheat sample, which was treated with Azospirillum bacteria and sown to the soil (0.63 AU / ml). The invasive activity of Azospirillum bacteria treated wheat is 21 times higher than the result control group has shown. The highest protease activity was determined in the sample of Azotobacter 1 bacteria (grown by roll method) 0.05 AU / ml, which was 10 times higher than the invertase activity of the control group in rolls. Urease activity was determined in all bacterial samples except Rhizobium. Wheats processed with bacteria and germinated by roll method was up to 2.64 times longer, roots up to 1.26 times longer and had up to 1.47 times more sprouts than the control group. The seeds treated with bacteria and seeded to the soil were only 1.1 times long, but had up to 1.4 times longer roots and up to 1.45 times more roots. |
