Table 6.

Volatile organic compounds (VOCs) time-course profiles produced by selected rhizobacteria isolated from common bean as determined by GC-MS analysis.

VOCs	Bacterial isolatesa,b
	USB2103			USB2104			USB2105
	1	3	5	1	3	5	1	3	5
acetic acid						x
2-bromo-dodecane		x			x		x
2-bromo-tetradecane	x
4-butyl-cicloexene								x
m-cymene						x
3-decen-1-ol acetate				x	x
3,6- dimethyl-decane	x			x	x			x
dimethyl disulfide							x	x	x
dimethyl trisulfide									x
4,7-dimethyl-undecane		x			x
dl-limonene						x
eicosane		x					x
2-ethyl-2-methyl-tridecanol		x
5-ethyl-2-methyl-octane	x
heneicosane	x	x		x	x		x	x
hentriacontane				x
heptacosane	x	x		x	x		x	x
heptadecane	x			x			x
hexacosane	x							x
hexadecane	x							x
1-iodo-dodecane					x
1-iodo-octadecane	x						x
1-iodo-tridecane								x
methanethiol							X
2-methyl-heptadecane	x						x
8-methyl-heptadecane	x						x	x
4-methyl-tetradecane	x				x
2-nonanone						x		x	x
octacosane	x	x		x	x		x	x
octadecane				x
pentacosane	X			x			x
pentadecane					x			x
2-pentadecanone					x
2-propanone			x
1-tetradecanol			x
triacontane				x			x
2-tridecanone					x			x
2,3,7-trimethyl-decane					x
2,6,11-trimethyl-dodecane					x			x
2-undecanone				x	x	x		x	x
1-undecene				x	x	x	x	x	x

^aBacterial isolates attributable, on the basis of the partial 16SrDNA sequencing, to Bacillus megaterium (USB2103); Pseudomonas brassicacearum (USB2104) and Pseudomonas putida (USB2105).

^bTime points considered for the analysis: 1, 3, and 5 days of bacteria incubation.