METHODS FOR ENHANCED ROOT NODULATION IN LEGUMES
Disclosed herein are methods of increasing, enhancing, or accelerating root nodulation in a plant, accelerating growth of nitrogen fixing bacteria in nodules of a plant, increasing protein content in a plant, increasing yield of a plant, improving water retention of a plant, or reducing water use of a plant, the method comprising identifying a plant in need of root nodulation, and applying to the plant a composition comprising a protein component comprising yeast stress proteins resulting from subjecting a mixture obtained from the yeast fermentation to stress.
1 . A method of increasing, enhancing, or accelerating root nodulation in a plant, accelerating growth of nitrogen fixing bacteria in nodules of a plant, increasing protein content in a plant, increasing yield of a plant, improving water retention of a plant, or reducing water use of a plant, the method comprising
identifying a plant in need of root nodulation, and
applying to the plant a composition comprising a protein component comprising yeast stress proteins resulting from subjecting a mixture obtained from the yeast fermentation to stress.
2 . The method of claim 1 , wherein the composition is applied to the soil near the plant.
3 . The method of claim 1 , wherein the composition is applied through irrigation.
4 . The method of claim 3 , wherein the irrigation is spray irrigation or drip irrigation.
5 . The method of claim 1 , wherein the composition is applied with every watering cycle or intermittent basis.
6 . The method of claim 1 , wherein the protein component is from aerobic fermentation of yeast.
7 . The method of claim 1 , wherein the protein component comprises proteins obtained from exposing a product obtained from the fermentation of yeast to additional procedures that increase the yield of proteins produced from the fermentation.
8 . The method of claim 1 , wherein the stress is selected from the group consisting of heat shock of the fermentation product, physical and/or chemical disruption of the yeast cells to release additional polypeptides, and lysing of the yeast cells.
9 . The method of claim 1 , wherein the stress comprises exposing a product obtained from the fermentation of yeast to heat shock conditions.
10 . The method of claim 1 , wherein the stress comprises physically or chemically disrupting the yeast after the fermentation of the yeast.
11 . The method of claim 1 , wherein the stress comprises lysing the yeast after the fermentation of the yeast.
12 . The method of claim 1 , further comprising mixing the protein component with additional nutrients prior to the application to the plant.
13 . The method of claim 1 , wherein the composition further comprises one or more of an anionic surfactant, a non-ionic surfactant, a cationic surfactant, and amphoteric surfactant.
14 . The method of claim 1 , wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae, Kluyveromyces marxianus, Kluyveromyces lactis, Candida utilis (Torula yeast), Zygosaccharomyces, Pichia pastoris , and Hansanula polymorpha.
15 . The method of claim 1 , wherein the plant is a legume.
16 . The method of claim 12 , wherein the legume is selected from the group consisting of alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soy, peanuts, locust trees ( Gleditsia or Robinia ), wisteria, and the Kentucky coffeetree ( Gymnocladus dioicus ).
17 . A soil mixture comprising soil and a composition comprising a protein component comprising yeast stress proteins resulting from subjecting a mixture obtained from the yeast fermentation to stress.
18 . A method of improving water retention of a legume, reducing water use of a legume, accelerating root nodulation in a legume, accelerating nitrogen fixation by a legume, accelerating growth of nitrogen fixing bacteria in nodules of a legume, increasing protein content in a legume, or increasing yield of a legume, the method comprising:
identifying a legume in need thereof, and
applying to the legume a soil mixture of claim 17 .