Indol acetic acid (IAA) production from dry bakery yeast (Saccharomyces cereviciae ) and its role in improving rooting response of pepper cuttings

Abstract

The present study included investigation of Saccharomyces cereviciae ability in Indole acetic acid (IAA) production. The study was also carried out to determine some of the optimal conditions for IAA production from it, and to examine the impact of IAA produced by Saccharomyces cereviciae in rooting response of pepper cuttings in terms of adventitious roots formation and root length. The results revealed that, maximum IAA production was obtained from inoculating at 30 Co for 48 hrs in medium pH 6.5. IAA produced by dry bread S.cereviciae was significantly enhanced the average of root number/cutting to its levels in control treatment and , which caused an increase in the percentage of rooting pepper cuttings (135.84%) compared to control and decreased root length in the percentage 56.88 compared to control. The highest root number/cutting was found in synthetic auxin treatment. It can be concluded that S.cereviciae auxin can be used to improve rooting response pepper cuttings easly way and not costly method compared with synthetic hormones.