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Nutritional Groups of Soil Bacteria on the Roots of Barley and Oats¹

ABSTRACT

Barley and oats were grown each in five replicate field plots. At two stages of growth, namely the "tiller" and "head" stages, plants were removed and bacteria were isolated from composite samples of soil that adhered to the roots. Bacteria were also isolated from the soil between the rows of plants. The bacteria then were arranged into seven groups according to their growth in a variety of nutritional media; in general it was found that those requiring yeast extract occurred with the greatest frequency. The results were analysed statistically and it was found that specific ‘rhizosphere effects’ existed chiefly in relation to the age of the plants, and that those effects occurred more frequently with regard to barley than with oats. It was concluded that root excretions in the rhizosphere soils of barley and oats had little or no effect on the equilibrium of the nutritional groups. Emphasis is placed on the importance of replicating samples and analysing results statistically.

¹ Contribution from the Faculty of Agriculture, McGill University, Macdonald College, Quebec, Canada. Journal Series No. 334. Presented before Div. 3, Soil Science Society of America, Dallas, Tex., Nov. 18, 1953.

² Assistant Professor of Agricultural Bacteriology, and Graduate Student, Faculty of Graduate Studies and Research, McGill University, Montreal, Quebec, Canada. This work was supported by a grant from the Agricultural Research Council, Department of Agriculture, Quebec, and formed part of that done in partial fulfillment of the requiriments for the M.Sc. degree of McGill University.

Received for publication November 27, 1953.