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Projects / Programmes source: ARIS

Bacteria from tomato (Lycopersicon esculentum, Mill.) rhizosphere

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Research activity

Code Science Field Subfield
1.03.03  Natural sciences and mathematics  Biology  Ecosystems 

Code Science Field
B230  Biomedical sciences  Microbiology, bacteriology, virology, mycology 
B390  Biomedical sciences  Phytotechny, horticulture, crop protection, phytopathology 
Keywords
rhizobacteria, tomato, PGPR (plant growth promoting rhizobacteria), biological control
Evaluation (rules)
source: COBISS
Evaluation of bibliographic research performance indicators according to ARIS methodology
Citations Citations for bibliographic records in COBIB.SI that are linked to records in citation databases
source: WoS source: Scopus source: COBISS
Researchers (4)
no. Code Name and surname Research area Role Period No. of publications
1.  18343  Aleš Blatnik    Researcher  2002 - 2003  0 
2.  19994  MSc Tina Demšar  Biotechnology  Researcher  2002 - 2003  0 
3.  05229  PhD Maja Ravnikar  Biotechnology  Researcher  2002 - 2003  0 
4.  12278  PhD Maja Rupnik  Microbiology and immunology  Head  2002 - 2003  0 
Organisations (2)
no. Code Research organisation City Registration number No. of publications
1.  0105  National Institute of Biology  Ljubljana  5055784  0 
2.  0481  University of Ljubljana, Biotechnical Faculty  Ljubljana  1626914  11 
Abstract
The rhizosphere is the narrow zone of soil surrounding the root, which is rich with nutrients provided by the plant. Microbial flora in the rhizosphere differs from the one found in soil in the numbers and species distribution. Many bacterial strains, mainly from genus Bacillus and group of fluorescent pseudomonads, isolated from the rhizosphere show positive effects on the plant growth. The aim of proposed project is comparison of tomato rhizosphere bacteria in relation to soil type and age of the plant, as well as isolation of rhizobacteria with positive effects on seed germination and plant growth and bacteria that could protect tomato plants from pathogenic microorganisms.
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