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首页> 美国卫生研究院文献>Scientific Reports >Plant probiotic bacteria Bacillus and Paraburkholderia improve growth yield and content of antioxidants in strawberry fruit
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Plant probiotic bacteria Bacillus and Paraburkholderia improve growth yield and content of antioxidants in strawberry fruit

机译：植物益生菌芽孢杆菌和副羊膜菌改善草莓果实的生长产量和抗氧化剂含量

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摘要

Strawberry is an excellent source of natural antioxidants with high capacity of scavenging free radicals. This study evaluated the effects of two plant probiotic bacteria, Bacillus amylolequefaciens BChi1 and Paraburkholderia fungorum BRRh-4 on growth, fruit yield and antioxidant contents in strawberry fruits. Root dipping of seedlings (plug plants) followed by spray applications of both probiotic bacteria in the field on foliage significantly increased fruit yield (up to 48%) over non-treated control. Enhanced fruit yield likely to be linked with higher root and shoot growth, individual and total fruit weight/plant and production of phytohormone by the probiotic bacteria applied on plants. Interestingly, the fruits from plants inoculated with the isolates BChi1 and BRRh-4 had significantly higher contents of phenolics, carotenoids, flavonoids and anthocyanins over non-treated control. Total antioxidant activities were also significantly higher (p < 0.05) in fruits of strawberry plants treated with both probiotic bacteria. To the best of our knowledge, this is the first report of significant improvement of both yield and quality of strawberry fruits by the application of plant probiotic bacteria BChi1 and BRRh-4 in a field condition. Further study is needed to elucidate underlying mechanism of growth and quality improvement of strawberry fruits by probiotic bacteria.
机译：草莓是天然抗氧化剂的极佳来源，具有清除自由基的能力。这项研究评估了两种植物益生菌细菌，即芽孢杆菌芽孢杆菌BChi1和真菌副杆菌BRRh-4对草莓果实的生长，果实产量和抗氧化剂含量的影响。与未处理的对照相比，对幼苗（栓塞植物）进行根部浸渍，然后将两种益生菌在田间喷施在叶子上，可显着提高果实产量（最高48％）。水果产量的提高可能与更高的根和茎生长，单个和总果实重量/植物以及植物上施用的益生菌对植物激素的产生有关。有趣的是，接种了分离株BChi1和BRRh-4的植物果实中酚类，类胡萝卜素，类黄酮和花色苷的含量明显高于未处理的对照。用这两种益生菌处理的草莓植株的果实中总抗氧化剂活性也显着较高（p <0.05）。据我们所知，这是首次通过在田间条件下施用植物益生菌BChi1和BRRh-4显着提高草莓果实的产量和品质的报道。需要进一步研究阐明益生菌对草莓果实生长和品质改善的潜在机制。

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