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Keutgen, A.J. and Pawelzik, E. (2008) Contribution of Amino Acids to Strawberry Fruit Quality and Their Relevance as Stress Indicators under NaCl Salinity. Food Chemistry, 111, 642-647.
http://dx.doi.org/10.1016/j.foodchem.2008.04.032

has been cited by the following article:

• TITLE: Enhancing the NaCl Tolerance Potential of Wheat on Root Morphology and Osmoregulation Substance by Exogenous Application of Bacillus subtilis QM3

  AUTHORS: Ruiqing Liu, Caifang Wen, Zhifang Zhao, Guang Rong, Jianguo Xu, Qingping Hu

  KEYWORDS: B. subtilis QM3, Salinity, Osmoregulation Substance, Root Morphology, NaCl Stress

  JOURNAL NAME: Open Access Library Journal, Vol.3 No.11, November 14, 2016

  ABSTRACT: Bacillus subtilis QM3 is a strain of antagonistic strains which have biological control function. Salinity is the most important limiting plant factor for agriculture development and growth changes in wheat. The present study was carried out to test tolerance involved in salt stress alleviation in wheat (Triticum aestivum L.) through the root application of B. subtilis QM3. Experiment was performed after germinating for two days. Wheat root was first grown under B. subtilis QM3 with four levels (108 CFU/ml B. sutilis QM3 (M1), 107 CFU/ml B. subtilis QM3 (M2), 106 CFU/ml B. subtilis QM3 (M3) and 105 CFU/ml B. subtilis QM3 (M4)), then poured with saline regime of NaCl of six concentrations (50, 100, 150, 200, 250, 300 mmol/L) compared along with control. The results of present study showed that B. subtilisQM3 clearly promoted the growth of the root morphology and the content of osmoregulation substance (p 6 CFU/ml B. subtilis QM3 (M3) was found to be very effective in mitigation of NaCl stress bypromoting the growth of the wheat root and adjusting the content of osmoregulation substance in wheat root.