Effect of Arbuscular Mycorrhizal Fungi and Rhizobium Bacteria Co-Symbiosis on Steviol Glycosides Content in Herb Plant of Stevia

Stevia might be used as a new source of sweetener but without containing sugar and is a suitable alternative to sucrose. It is important in health care and solving restrictions of sugar consumption by diabetics. Therefore the aim of this study is to evaluate the effect of arbuscular mycorrhizal fungi and rhizobium bacteria co-symbiosis on steviol glycosides content in herbal plant of stevia.

The effect of mycorrhizal fungi in three and rhizobium bacteria in five concentrations were conducted on stevia through factorial experiment in randomized complete block design with three replications in research greenhouse of the faculty of Agriculture and Food at Tarbiat Modares University.

The results revealed that the effect of mycorrhizal fungi, rhizobium bacteria and its interactions were significant on all characteristics. The highest percent of stevioside and rebaudioside A glycosides was gained in b0f25 and b100f50 treatments, respectively.

It is concluded that co-symbiosis of mycorrhizal fungi and rhizobium bacteria with stevia could efficiently improve the economical yield.