Effects of Bacillus amyloliquefaciens on Volatile Components and Nutrient Element Contents of Mentha piperita L. Grown under Salt Stress

Abstract

Bacillus amyloliquefaciens (Ba) was applied to Mentha piperita L. (peppermint) seedlings grown at various salt levels (0, 50, 75, and 100 mM) for 42 days (six weeks). The study was conducted in a total of eight groups, with 24 seedlings per group. At the end of the study, the seedlings were analyzed for plant nutrient elements and volatile compound contents. The negative effect of salt was observed in almost all parameters. When all groups were evaluated for plant nutrient elements, Ba had a positive effect on Zn, Mn, Cu, and Na values compared to the control, but it did not show any effect on B, Fe, K, P, Mg, and Ca. In volatile compounds, limonene was detected as the major component in all groups. As a result of the evaluation based on limonene, the highest rate was found in the control, and the lowest rate was found in 100 mM NaCl. The salt-dependent inhibition between the groups with the highest and lowest limonene was 73%. While the negative effects of salt were observed in almost all parameters, the promoter effects of Ba were not as pronounced.

Keywords

• peppermint
• mentha piperita l.
• bacillus amyloliquefaciens
• salt stress
• volatile components
• spme
• nutrient elements