The Effect of Purple Non Sulfur Bacteria Preparations on the Germination Ability of ST25 and BT7KBL-02 Rice Seeds

Date Received: 14-04-2025

Date Accepted: 31-07-2025

Date Published: 31-07-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2025.23.7.07

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Liên, Đỗ, Mai, C., Hang, D., Mai, T., Dao, T., & Cong, L. (2025). The Effect of Purple Non Sulfur Bacteria Preparations on the Germination Ability of ST25 and BT7KBL-02 Rice Seeds. Vietnam Journal of Agricultural Sciences, 23(7), 910–920. https://doi.org/10.31817/tckhnnvn.2025.23.7.07

The Effect of Purple Non Sulfur Bacteria Preparations on the Germination Ability of ST25 and BT7KBL-02 Rice Seeds

Đỗ Thị Liên (*) , Cung Thi Ngoc Mai 1 , Dinh Thi Thu Hang 2 , Tran Thi Mai 1 , Tran Thi Dao 3 , Le Thi Nhi Cong 1

  • Tác giả liên hệ: [email protected]
  • 1 Viện Sinh học, Viện Hàn lâm Khoa học và Công nghệ Việt Nam
  • 2 Học viện Khoa học và Công nghệ, Viện Hàn lâm Khoa học và Công nghệ Việt Nam
  • 3 Khoa Công nghệ sinh học, Học viện Nông nghiệp Việt Nam

    • Keywords

    BT7KBL-02, ST25, germination, purple non sulfur bacteria, salt tolerance

    Abstract


    The objective of the study was to evaluate the effects of liquid and dry purple non sulfur bacteria preparations added seed soaking on seed germination, seedling growth and tolerance under salt stress. To gain this aim, several approaches such as evaluating germination stimulation ability, evaluating the effect of the preparation on the development of shoots and roots, evaluating the salt tolerance of seedlings, and biological statistical processing methods. The results showed that: adding liquid and solid purple non sulfur bacteria preparations increased the germination rate of ST25 rice seeds from 1.2-2.5 % and BT7KBL-02 from 1.2-1.7% compared with the uninoculated control. Moreover, the purple non sulfur bacteria preparation helped stimulate the length of the radicle and shoot, in which the radicle length was 1.41-1.45 times longer, the shoot length was 1.50-1.53 times longer than the control for ST25 rice variety, the radicle length was 1.6-1.65 times longer, the shoot length was 1.47-1.67 times longer than the control for BT7KBL-02 rice variety. At the seedling stage, the experimental formulas continued to develop better than the control, the root length was 1.36-1.41 times longer, the shoot length was 1.16-1.3 times longer than the control for the ST25 rice variety and the root length was 1.21-1.43 times longer, the shoot length was 1.6-1.7 times longer than the control for the BT7KBL-02 rice variety. The liquid and solid purple non sulfur bacteria preparations helped the seedlings withstand adverse conditions at salt concentrations of 50 and 100 mM, helping to stimulate growth and were siginificantly different the length of the root and shoot compared to the control at the seedling stage.

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