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The Impact of Beneficial Microorganisms on Amino Acid Content in Red Beet

Abstract

The article provides the results of 17 amino acids quantity determination in red beet-root grown with biostimulator containing the following bacteria – Azotobacter chroococcum, Bacillus subtilis, Bacillus megaterium and Trichoderma harzianum fungus. It was determined that applied biostimulator has contributed to the increased concentrations of all amino acids.

Keywords

amino acids., Bacteria, beet, biostimulators, fungi

  • License

    Creative Commons Attribution 4.0 (CC BY 4.0)

  • Language & Pages

    English, 15-19

  • Classification

    FOR Code: 0703

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