Effect of Endophytic Consortium on Pisum sativum and Vigna angularis Plant Analyst with FTIR Spectroscopy
Rathod Zalak R and Saraf Meenu S*
Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, India
*Corresponding Author: Saraf Meenu S, Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, India.
Received: October 21, 2021 ; Published: November 24, 2021
Endophytes have a property of biofertilizer as well as they work as PGPB and good source of secondary metabolites as phytochemicals properties too. The object of this study was to identify functional groups present in plant extract as phytochemicals for plant of Pisum sativum and Vigna angularis which were inoculated with consortium of Bacillus subtilis, Bacillus tequilensis, Bacillus amyloliquefaciens and test plant of Pisum sativum and Vigna angularis which are inoculated with consortium of Bacillus subtilis, Bacillus tequilensis, Bacillus amyloliquefaciens. With compared of control remains as uninoculated with endophytes. Here we can distinguish changes in functional group of test plant and control plant of Pisum sativum and Vigna angularis and differentiate them through FTIR of plant extract due to the presence of endophytic consortium of three different bacteria.
Keywords: Endophytic consortium; FTIR; Pisum sativum; Vigna angularis
- Akuzawa S and Kawabata A. “Relationship among starches from different origins classified according to their physicochemical properties”. Journal of Applied Glycoscience2 (2003): 121-126.
- Aseri GK., et al. “Biofertilizers improve plant growth, fruit yield, nutrition, metabolism and rhizosphere enzyme activities of pomegranate (Punica granatum ) in Indian Thar Desert”. Scientia Horticulture 117.2 (2008): 130-135.
- Bhadaniya N., et al. “Strategy of Salt Tolerance and Productive Effects of Bacillus tequilensis Under Specific Conditions”. International Journal of Scientific Engineering and Applied Science4 (2021): 181-192.
- Cousin R. “Breeding for yield and for protein content in pea” (1983).
- Cousin R. “Peas (Pisum sativum L.)”. Field Crops Research 53.1-3 (1997): 111-130.
- Cousin R., et al. “Research on genetic factors for combining pea quality (Pisum sativum)”. In 1. European conference. Association Europeenne des Proteagineux (1992).
- Cousin R., et al. “What about the genetic determinism?” Grain Legumes 1 (1993): 24-25.
- Crosbie GB. “The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours”. Journal of cereal science 2 (1991): 145-150.
- Dumale JV., et al. “Detection and Quantification of Auxin and Gibberellic Acid in Caulerpa racemose”. International Journal of Agricultural Technology 4 (2018): 653-660.
- Fan M., et al. “Fourier transform infrared spectroscopy for natural fibres”. Fourier Transform-Materials Analysis 3 (2012): 45-68.
- Hayakawa I and Breene WM. “A study on the relationship between cooking properties of adzuki bean and storage conditions” (1982).
- Honda Y., et al. “Characterization of physicochemical and digestive properties of starches from various “dainagon” adzuki beans (Vigna angularis) cultivated in Japan”. International Journal of Biological Macromolecules 148 (2020): 1021-1028.
- Jaggi N and Vij DR. “Fourier transform infrared spectroscopy”. In Handbook of Applied Solid State Spectroscopy. Springer, Boston, MA (2006): 411-450.
- Jane JL., et al. “Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch”. Cereal Chemistry5 (1999): 629-637.
- Jiménez‐Gómez A., et al. “Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer”. Journal of the Science of Food and Agriculture6 (2020): 2742-2749.
- Juhász R and Salgó A. “Pasting behavior of amylose, amylopectin and their mixtures as determined by RVA curves and first derivatives”. Starch‐Stärke2 (2018): 70-78.
- Kirk RE and Othmer DF. “Encyclopedia of Chemical Technology. Pentacene to polymethine dyes”. Interscience Encyclopedia, Incorporated 10 (1953).
- Leterme P., et al. “A great intervarietal diversity for TIA in peas”. Grain Legumes 1 (1993): 22-23.
- LII CY and CHANG SM. “Characterization of red bean (Phaseolus radiatus var. Aurea) starch and its noodle quality”. Journal of Food Science1 (1981): 78-81.
- Metaliya D., et al. “Various Mechanism of Bacillus subtilis as Endophyte with Ameliorate Salinity Stress”. International Journal of All Research Education and Scientific Methods4 (2021): 476-487.
- Movasaghi Z., et al. “Fourier transform infrared (FTIR) spectroscopy of biological tissues”. Applied Spectroscopy Reviews2 (2008): 134-179.
- Naivikul O and D'Appolonia BL. “Carbohydrates of legume flours compared with wheat flour: III. Non-starchy polysaccharides”. Cereal Chemistry 56 (1979): 45-9.
- Nandiyanto ABD., et al. “How to read and interpret FTIR spectroscope of organic material”. Indonesian Journal of Science and Technology1 (2019): 97-118.
- Patel A., et al. “Augmentation of Salt Tolerance by Halotolerant Bacillus amyloliquefaciens as Highly Phosphate Solubilizer”. International Journal of Creative Research Thoughts (IJCRT)4 (2021): 322-330.
- Rakesh P and Kiran P. “Identification of bacteria. Experimental Microbiology-I”. Third edition Aditya Publication, Ahmedabad, India (2004): 95-101.
- Rathod Zalak R., et al. “Compatibility studies on different endophytes of Citrus limon antagonistic to bacterial with plant pathogen”. Advances in Bioresearch3 (2020): 126-129.
- Rathod Zalak R and Saraf Meenu S. “Effect of endophytes as phosphate solubilizing bacteria on Vigna radiata plant”. Vidhya a journal of Gujarat University1 (2021): 59-69.
- Rathod Z. “Developing Plant Probiotic Bacteria based Bioformulation having PGPR Properties [Masters of Philosophy thesis School of Sciences of Gujarat University of India] (2016).
- Riaz U., et al. “Prospective roles and mechanisms of caffeic acid in counter plant stress: A mini review”. Pakistan Journal of Agricultural Research12 (2019): 8.
- Sacks FM. “A literature review of Phaseolus angularis: The adsuki bean”. Economic Botany1 (1977): 9-15.
- Sasaki T and Matsuki J. “Effect of wheat starch structure on swelling power”. Cereal Chemistry4 (1988): 525-529.
- Sasaki T., et al. “Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds”. Cereal chemistry1 (2000): 58-63.
- Solanki MK., et al. “Co-inoculation of different antagonists can enhance the biocontrol activity against Rhizoctonia solani in tomato”. Antonie Van Leeuwenhoek11 (2019): 1633-1644.
- Srichuwong S., et al. “Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties”. Carbohydrate polymers1 (2005): 25-34.
- Suzuki S., et al. “The A Handbook.” Korinshoin Publishers Co. Tokyo (1975).
- Tjahjadi C and Breene WM. “Isolation and characterization of adzuki bean (Vigna angularis cv Takara) starch”. Journal of food Science2 (1984): 558-562.
- Wani IA., et al. “Isolation, composition, and physicochemical properties of starch from legumes: A review”. Starch‐Stärke9-10 (2016): 834-845.
- Yooyongwech S., et al. “Arbuscular mycorrhiza improved growth performance in Macadamia tetraphylla L. grown under water deficit stress involves soluble sugar and proline accumulation”. Plant Growth Regulation3 (2013): 285-293.
- Zhang LN., et al. “Consortium of plant growth-promoting rhizobacteria strains suppresses sweet pepper disease by altering the rhizosphere microbiota”. Frontiers in Microbiology 10 (2019): 1668.