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Toxicity of Sodium and Chloride Ions to Rhizobium spp. in Broth and Peat Culture
Author(s) -
STEINBORN JULIA,
ROUGHLEY R. J.
Publication year - 1975
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1975.tb00554.x
Subject(s) - rhizobia , peat , rhizobium , sodium , chloride , chemistry , calcium , toxicity , food science , rhizobiaceae , botany , strain (injury) , bacteria , nitrogen fixation , biology , horticulture , symbiosis , inoculation , organic chemistry , ecology , anatomy , genetics
The growth of a strain of Rhizobium trifolii and of R. meliloti was studied in broth and peat cultures to determine the relative toxicity of Na + and Cl ‐ . The following salts were added in a range of concentrations: Na 2 HPO 4 as a source of Na + , CaCl 2 .2H 2 O as a source of Cl ‐ , and NaCl. Disodium hydrogen orthophosphate affected the growth rate of both strains in broth culture but not in peat culture. Unexpectedly, calcium chloride was more toxic than NaCl in broth and peat culture. The toxicity of NaCl can be ascribed to the Cl ‐ . Rhizobium meliloti strains grew on 3·5% NaCl after adaptation during a long period. Rhizobia for soya bean and cowpea grew at 0·5% NaCl and those for clover and pea, at 1·0% NaCl.