To examine the impact of seed priming with bio fertilizers on germination rates, vigour, and viability of Sorghum seeds in RBD having four replications, as well as the impacts of bio fertilisers in three concentrations and priming durations on Sorghum seeds with bio priming treatments. T1 (control), T2 (seeds soaked in a 1% solution of Trichoderma for 14 hours), and T3 (seeds soaked in a 1% solution of Trichoderma for 18 hours) likewise T4 [seeds soaked in Trichoderma (1% solution for 24 hours), T5 [seeds soaked in Psudomonas (1% solution for 24 hours), T6 [seeds soaked in Psudomonas (1% solution for 24 hours), and T7 [seeds soaked in Psudomonas (1% solution for 24 hours)] on seed germination and vigour of Sorghum. The vigour index, seedling dry weight, germination rate, and seedling length of the Sorghum seeds were all significantly impacted by all treatments. The maximal vigour index was demonstrated by Psudomonas (1% solution for 14 hours). Sorghum that had been inoculated with these two cultures showed a significant aspect in root length, shoot length, fresh weight, and dry weight.
Abstract:The lactic fermentation of cereals is known to improve the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products. Lactic acid bacteria (LAB) strains are able to improve the shelf life of several food products. The efficiency of the LAB cultures determined in in vitro assays was confirmed in bread manufacture. The sourbread prepared using 50 per cent yeast and 50 per cent LAB starter (based on cell density) was found to be superior to the conventional bread in textural characteristics, flavor, appearance and even taste. It contained enough protein (10.15%) and the least fat value (7.68%). It scored the highest acceptability index of 81.70. These results point out the advantages of using selected LAB strains as starter cultures for sourdough fermentation.
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