BIO Web Conf.
Volume 67, 2023International Scientific and Practical Conference “VAVILOV READINGS-2023” (VVRD 2023)
|Number of page(s)||7|
|Section||Basic Research in the Field of Plant and Microbial Studies|
|Published online||18 September 2023|
Biological preparations based on strains of associative bacteria in the cultivation of oats in central Yakutia
Arctic State Agrotechnological University, Oktem Branch, Department of Agronomy, 678011 Oktemtsy village, Khangalassky ulus, Republic of Sakha (Yakutia), Russia
* Correspondingauthor: firstname.lastname@example.org
The research was conducted in the Republic of Sakha (Yakutia) from 2015 to 2020. Cryogenic-taiga-leached soils with low humus content are common in Central Yakutia. The use of biological products of associative bacteria is an environmentally friendly way to increase crop yields and improve soil fertility. The effect of pre-sowing inoculation of oat seeds with various biological preparations of associative bacteria: Mizorin, Agrophile, Rizoagrin, Mobilin, Flavobacterin was studied.As a control, a variant without inoculation was investigated. The responsiveness of the culture to the use of biological preparations was noted: inoculation of seeds contributed to the formation of oat grain yield. In the experimental variants, a significant increase in the yield of oat grain was noted — up to 2 t/ha in the variant with the use of the preparation mobilin. Inoculation of oat seeds by strains of associative bacteria affected the biochemical composition of oats. The largest number of grains was formed in the mobilin variant – 58 pcs., in the control variant – 51 pcs. In comparison with the variant without inoculation, the humus content in the arable layer of cryogenic-taiga-leached soil in the variant with mizorin is 3.20%, and with the Yakut strain No. 1 - 3.00% (in the control variant – 2.87%). Thus, the use of the studied biological products based on strains of associative bacteria had a positive effect on both the growth and development of plants and the yield of oat grain.
© The Authors, published by EDP Sciences, 2023
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