Characterization of Rhizobia Isolated from Tigray Soil and Assessment of Their Effect on Germination and Seedling Vigor of Wheat and Field Pea

Table 6

Growth features of rhizobia isolates at different pH, temperature, and salt concentrations.

Sampling site	Isolates	PH tolerant	Temperature (°C) tolerant	Temperature (°C) sensitive	NaCl tolerant (%)	NaCl sensitive (%)	CaCI2 tolerant (%)	CaCl2 sensitive (%)
Shiraro	SH1	4–9	10–45		0.5–6		0.5–5	6
	SH2	4–9	10–45		0.5–6		0.5–5	6
	SH3	4–9	10–45		0.5–6		0.5–5	6
	SH4	4–9	10–37	45	0.5–6		0.5–4	5-6
	SH5	4–9	10–37	45	0.5–6		0.5–4	5-6
Korem	KO1	4–9	10–37	45	0.5–6		0.5–4	5-6
	KO2	4–9	10–37	45	0.5–6		0.5–4	5-6
	KO3	4–9	10–37	45	0.5–6		0.5–4	5-6
	KO4	4–9	10–37	45	0.5–3	4–6	0.5–4	5-6
	KO5	4–9	10–45		0.5–6		0.5–6
	KO6	4–9	10–45		0.5–6		0.5–5	6
	KO7	4–9	10–37	45	0.5–5	6	0.5–3	4–6
	KO8	4–9	10–45		0.5–6		0.5–4	5-6
Tsibet	TS1	4–9	10–37	45	0.5–6		0.5–3	4–6
	TS2	4–9	10–37	45	0.5–5	6	0.5–3	4–6
	TS3	4–9	10–37	45	0.5–4	5-6	0.5–3	4–6
	TS4	4–9	10–37	45	0.5–5	6	0.5–3	4–6
Mekelle	ME1	4–9	10–45		0.5–6		0.5–4	5-6
	ME2	4–9	20–37	10.45	0.5–6		0.5–4	5-6
	ME3	4–9	10–37	45	0.5–6		0.5–4	5-6
	ME4	4–9	10–37	45	0.5–6		0.5–3	4–6
	ME5	4–9	10–37	45	0.5–4	5-6	0.5–4	5-6
Tanqua Abergele	TA1	4–9	10–45		0.5–6		0.5–4	5-6
	TA2	4–9	10–45		0.5–6		0.5–4	5-6
	TA3	4–9	20–45	10	0.5–6		0.5–6
	TA4	4–9	20–45	10	0.5–6		0.5–6
	TA5	4–9	20–45	10	0.5–6		0.5–6
	TA6	4–9	10–45		0.5–6		0.5–6
	TA7	4–9	10–45		0.5–6		0.5–6