. 2013 Jan 11;2:6. doi: 10.1186/2193-1801-2-6

Table 3.

Effects of bacterial inoculation on root dry weight (g) of wheat under different concentrations of NaCl

Strains	No Salt	80 mMNaCl	160 mMNaCl	320 mMNaCl
1	0.593±0.016^b	0.585±0.01^a	0.39±0.007^a	0.197±0.014^a
2	0.527±0.019^a	0.437±0.022^b	0.277±0.012^b	0.117±0.016^c
3	0.54±0.023^a	0.475±0.031^b	0.327±0.031^b	0.127±0.016^c
4	0.591±0.011^a	0.577±0.024^a	0.387±0.08^a	0.18±0.009^ab
5	0.635±0.023^a	0.612±0.02^a	0.387±0.08^a	0.15±0.012^bc
Control	0.44±0.012^b	0.39±0.01^c	0.22±0.01^c	0.0^d

Strains: 1, Halobacillus sp SL3; 2, Bacillus pumilus SL32; 3, Bacillus sp SL35; 4, Bacillus sp J8W; 5, Bacillus halodenitrificans PU62. *Values (mean ± SD * r=2) with the same letters are not significantly different at p ≤ 0.05. Control, sterile water. Values are mean of 50 seeds for each treatment in two independent experiments.