Table 6.

Effects of SDTB038 on fresh and dry weight of tomato seedlings.

Treatment	Fresh weight		Dry weight
	Root(g)	Aerial parts (g)	Root (g)	Aerial parts (g)
1	0.71 ± 0.06bc	1.38 ± 0.12b	0.043 ± 0.004b	0.12 ± 0.014bc
2	0.91 ± 0.06abc	1.47 ± 0.08ab	0.044 ± 0.003b	0.12 ± 0.006bc
3	0.65 ± 0.04c	1.18 ± 0.09b	0.040 ± 0.002b	0.10 ± 0.009c
4	1.02 ± 0.11ab	1.69 ± 0.11ab	0.058 ± 0.006ab	0.15 ± 0.008ab
5	1.13 ± 0.13a	1.91 ± 0.12a	0.065 ± 0.006a	0.17 ± 0.009a
6	0.86 ± 0.13abc	1.61 ± 0.22ab	0.051 ± 0.007ab	0.15 ± 0.019ab
7	1.05 ± 0.21ab	1.99 ± 0.35a	0.060 ± 0.012ab	0.17 ± 0.028a

1. Water control; 2. 0.1 mg/l S-dactin; 3. LB control; 4. 10⁷ CFU/ml fermentation broth; 5. 10⁸ CFU/ml fermentation broth; 6. 10⁹ CFU/ml fermentation broth; 7. 10¹⁰ CFU/ml fermentation broth. Values are means ± SD of three experiments. The different lowercases represent significant level (p = 0.05) according to the Duncan’s test.