The Effect of Yeast (Saccharomyces cereivisiae) on Growth of Common Beans (Phaseolus vulgaris L.) Plants under Salinity Stress

Abstract

Plant growth-promoting microorganisms (PGPMs) such as bacteria and fungi have some beneficial effects on plants growth and their application in agriculture has increased in recent years. Yeasts are mainly known for their application in the food industry and medical industry. However, the use of yeasts as PGPMs has not been widely investigated; therefore, this study was aimed to evaluate yeast potential role in reducing the injury induced by salt stress. Common beans (Phaseolus vulgaris L.) plants were grown under saline and non- saline conditions (0 and 100mM NaCl), with and without yeast (10g/L) foliar application. The result found that salinity at 100mM NaCl significantly (p<.001) reduced all plant growth traits compared to plants treated with 0mM NaCl. At the same time, the results showed remarkable efficiency of yeast application (P<.001) in promoting beans seedlings growth, increasing plant height, number of branches, number of leave, increasing plant fresh and dry weight, relative growth rate and relative water content. Interestingly, the results indicated that the application of yeast solution alleviate the injury caused by salinity. The result showed significant (p< 0.05) increase in all growth traits of beans. Overall the study conclude that yeast foliar application as environmental friendly, sustainable and efficient strategy can improve plant responses to mitigate the adverse effects of salinity stress.