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Table 2 Effects of pH on IAA production

From: Plant growth promotion using microbial IAA producers in conjunction with azolla: a novel approach

Culture samples pH range Concentration of IAA (in µg/ml)
24 h 48 h 72 h 96 h
F1 5 0.9 (±0.1) 3.6 (±0.4) 1.4 (±0.2) 1.1 (±0.1)
7 7.3 ( 0.4) 10.1 (±0.5) 0.9 (±0.1) 8.1 (±0.4)
9 15.2 (±0.8) 13.1 (±0.5) 12.6 (±0.5) 0.9 (±0.1)
11 0.5 (±0.1) 5 (±0.4) 0.9 (±0.1) 1 (±0.1)
G2 5 0.6 (±0.1) 1.1 (±0.1) 1.1 (±0.1) 1.1 (±0.1)
7 8.6 (±0.4) 12 (±0.5) 14.8 (±0.6) 14.6 (±0.6)
9 10.5 (±0.5) 17.1 (±0.6) 19.5 (±0.8) 18.2 (±0.8)
11 1.3 (±0.1) 5.3 (±0.4) 17.5 (±0.8) 14.8 (±0.6)
FC 5 0.7 (±0.1) 1.9 (±0.2) 6.6 (±0.4) 6.7 (±0.4)
7 4.6 (±0.4) 7.9 (±0.4) 7.9 (±0.4) 6.8 (±0.4)
9 9.6 (±0.4) 15.9 (±0.8) 13.5 (±0.8) 8.7 (±0.4)
11 0.9 (±0.1) 8.2 (±0.4) 15.1 (±0.8) 14.5 (±0.6)
GC 5 1.1 (±0.1) 0.8 (±0.1) 1.5 (±0.1) 3.6 (±0.4)
7 1 (±0.1) 3.4 (±0.4) 7 (±0.4) 6.7 (±0.4)
9 6.7 (±0.4) 9.9 (±0.4) 9.4 (±0.4) 6.2 (±0.4)
11 1.1 (±0.1) 6.5 (±0.4) 13.1 (±0.8) 12.3 (±0.8)
  1. Experiments were done in triplicates ± SD