Researchers have discovered a way to enhance the growth and sweetness of the Stevia plant, a natural and calorie-free alternative to sugar. By harnessing the power of beneficial bacteria, they were able to increase the production of steviol glycosides – the compounds responsible for Stevia’s intense sweetness. This breakthrough could pave the way for more sustainable and eco-friendly cultivation of this valuable crop. Stevia is a plant native to South America that has become increasingly popular worldwide as a sugar substitute for people with metabolic disorders.
Harnessing the Power of Beneficial Bacteria
In a recent study, researchers from Mansoura University and Tanta University in Egypt explored a novel approach to boosting Stevia’s growth and sweetness. They focused on the potential of endophytic bacteria – microbes that live within the plant’s tissues – to act as natural plant growth promoters.
The team isolated three bacterial strains from the leaves of a Stevia plant and identified them as Bacillus licheniformis, Bacillus paralicheniformis, and Bacillus paramycoides. These bacteria exhibited a range of beneficial traits, such as the ability to produce plant growth hormones, solubilize phosphate, and fix nitrogen – all of which can enhance a plant’s nutrient uptake and overall vigor.
Enhancing Steviol Glycoside Production
The researchers then tested the effects of these beneficial bacteria, both individually and in combinations, on the growth and sweetness of another Stevia variety, Shou-2. The results were impressive – the plants treated with the bacterial formulations showed significant improvements in various growth parameters, such as shoot and root length, number of leaves, and pigment content.
Most importantly, the team found that the bacterial treatments led to a substantial increase in the production of steviol glycosides, the compounds responsible for Stevia’s intense sweetness. The maximum stevioside content, which is one of the main sweetening components, was observed in the plants treated with a combination of the bacterial strains and the plant growth regulator, gibberellic acid.
Unlocking the Genetic Potential
The researchers also investigated the underlying genetic mechanisms behind this enhanced sweetness. They analyzed the expression of the key genes involved in the biosynthesis of steviol glycosides and found that the bacterial treatments significantly upregulated the transcription of these genes.
This suggests that the beneficial bacteria are able to unlock the genetic potential of the Stevia plant, leading to a more efficient production of the valuable sweetening compounds.
Towards Sustainable and Eco-friendly Cultivation
The findings of this study have important implications for the future of Stevia cultivation. By harnessing the power of beneficial bacteria, growers could potentially boost the yield and sweetness of Stevia plants without relying heavily on chemical fertilizers and synthetic growth regulators.
This approach aligns with the growing demand for more sustainable and eco-friendly agricultural practices, as it reduces the need for environmentally harmful inputs while improving the overall quality and nutritional value of the crop.
As the global population continues to seek healthier and more natural alternatives to sugar, this research could play a crucial role in ensuring a reliable and high-quality supply of Stevia, a valuable resource for the future.
Author credit: This article is based on research by Amal M. Abdelsattar, Mohamed A. El-Esawi, Ashraf Elsayed, Yasmin M. Heikal.
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