Table 1 Morphological and biochemical characterization of the isolated bacterial strains (Bacillus spp.)
Serial no | Bacterial strains | Zone of inhibition (cm) against Ralstonia solanacearum | Biochemical tests | Inference | ||||
|---|---|---|---|---|---|---|---|---|
KOH* | Starch Hydrolysis* | Soft Rot* | Catalase Oxidase* | Tobacco Hypersensitivity* | ||||
1 | HSTUB 1 | – | – | – | – | – | – | – |
2 | HSTUB 2 | – | – | – | – | – | – | – |
3 | HSTUB 3 | – | – | – | – | – | – | – |
4 | HSTUB 4 | – | – | – | – | – | – | – |
5 | HSTUB 5 | – | – | – | – | – | – | – |
6 | HSTUB 6 | – | – | – | – | – | – | – |
7 | HSTUB 7 | – | – | – | – | – | – | – |
8 | HSTUB 8 | – | – | – | – | – | – | – |
9 | HSTUB 9 | – | – | – | – | – | – | – |
10 | HSTUB 10 | – | – | – | – | – | – | – |
11 | HSTUB 11 | – | – | – | – | – | – | – |
12 | HSTUB 12 | 0.9 bc ± 0.1 | “−” ve | “−” ve | “−” ve | “+” ve | “+” ve | Bacillus sp. |
13 | HSTUB 13 | – | – | – | – | – | – | – |
14 | HSTUB 14 | 1.0 b ± 0.2 | “−” ve | “−” ve | “−” ve | “+” ve | “+” ve | Bacillus sp. |
15 | HSTUB 15 | – | – | – | – | – | – | – |
16 | HSTUB 16 | – | – | – | – | – | – | – |
17 | HSTUB 17 | 1.5 a ± 0.1 | “−” ve | “−” ve | “−” ve | “+” ve | “+” ve | Bacillus sp. |
18 | HSTUB 18 | 0.7 c ± 0.2 | “−” ve | “−” ve | “−” ve | “+” ve | “+” ve | Bacillus sp. |
19 | HSTUB 19 | – | – | – | – | – | – | – |
20 | HSTUB 20 | – | – | – | – | – | – | – |