Methods for enhanced root nodulation in legumes
a legume and root nodulation technology, applied in the field of legume root nodulation enhancement, can solve the problems of reducing the number of rhizobial populations, increasing the cost of processing requirements, and limiting their availability, so as to increase the protein content of plants, increase the yield of plants, and enhance the root nodulation
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[0055]A fermentation mixture derived from the fermentation of Saccharomyces cerevisieae in which the yeast cells are stressed by raising the temperature to at least 35° C. for at least two hours, then cooling to <30° C. centrifugation. Upon removal of the yeast cells by centrifugation the pH is adjusted to 4.0 and sodium benzoate and 21.1% propylene glycol is incorporated to provide stability.
PSCLinear Primary Alcohol (C12-C15), 7 mole Ethoxylate7.5%Sodium Lauryl Ether (3 mole) Sulfate (60%)2.5%Stabilized Fermentation Mixture 23%Water 67%TOTAL100%
[0056]Host plants: Peas, Pisum sativum. Two seeds were sown in 6 inch diam pots (approx. 3500 ml volume) filled with UC Mix II (Matkin and Chandler 1957). Soil Mix II is formulated with plaster sand, bark, peat moss, Dolomite, limestone flour, triple super phosphate, potassium nitrate, muriate of potash, ferrous sulfate, copper sulfate, magnesium sulfate, zinc sulfate, and manganese sulfate. Once sown, the pots were watered on a daily basi...
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