Table 2. Effect of potential bacteria on wheat growth under controlled conditions.
| Isolates | Shoot length (cm) | Root length (cm) | Shoot fresh weight (mg) | Shoot dry weight (mg) | Root fresh weight (mg) | Root dry weight (mg) |
|---|---|---|---|---|---|---|
| Control | 16.3 ± 0.94c | 6.9 ± 0.55b | 82.2 ± 6.5c | 17 ± 1.28b | 52.3 ± 1.58d | 7.4 ± 0.58c |
| WR15 | 18.3 ± 1.09bc | 7.5 ± 0.5ab | 129.9 ± 6.71ab | 21.2 ± 1.68ab | 91.8 ± 8.3b | 12.9 ± 0.97b |
| WR16 | 18.4 ± 0.55bc | 8.4 ± 0.78ab | 111.4 ± 7.93b | 19.7 ± 3.5ab | 76.7 ± 6.9c | 9.9 ± 0.59c |
| WR18 | 16.1 ± 0.49c | 7.6 ± 0.53ab | 122.6 ± 8.7b | 22.3 ± 3.57ab | 40.1 ± 3.76d | 4.4 ± 0.45d |
| WR22 | 19.1 ± 1.18ab | 8.2 ± 0.48ab | 145.5 ± 7.2a | 24.2 ± 3.36ab | 107.6 ± 6.95a | 22.1 ± 1.85a |
| WR24 | 21.4 ± 0.89a | 8.5 ± 0.58a | 148.4 ± 7.06a | 26.9 ± 1.25a | 86.9 ± 3.49bc | 15.3 ± 1.35b |
| LSD | 2.36 | 1.48 | 19.48 | 7.34 | 14.95 | 2.87 |
| ANOVA significance | *** | ns | *** | ns | *** | *** |
Notes.
Each value represents mean (n = 6) ± standard error.
Values followed by the different letters in same column indicate significant difference and followed by same letters are not significantly different.
LSD and ANOVA tests were performed using CoStat software. LSD (p value = 0.05) indicates least significant difference, (ns) indicates no significant, (*) indicates significant, (**) indicates moderately significant, (***) indicates highly significant.