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 legume plant, accelerating growth of nitrogen fixing bacteria in nodules of a legume plant, increasing protein content in a legume plant, increasing yield of a legume plant, improving water retention of a legume plant, or reducing water use of a legume plant, the method comprising:
identifying a legume plant in need of root nodulation, and
applying to the legume plant a composition comprising:
23% by volume of a protein component comprising yeast stress proteins resulting from subjecting a mixture obtained from the yeast fermentation to stress;
7.5% by volume ethoxylated linear primary C12-C15 alcohol;
2.5% by volume sodium lauryl ether sulfate; and
water to 100% volume;
wherein the protein component comprising yeast stress proteins is produced by the method comprising:
growing Saccharomyces cerevisiae under aerobic fermentation conditions to obtain a fermentation mixture comprising fermented yeast cells, and proteins and peptides secreted therefrom;
subjecting the fermentation mixture to stress comprising heating the fermentation mixture to 40-60° C. for at least 2 hours followed by cooling to 25° C. in order to stimulate the Saccharomyces cerevisiae cells to express heat shock proteins to obtain a stressed fermentation mixture;
centrifuging the stressed fermentation mixture to separate a solid/precipitate from a supernatant; and
adding sodium benzoate and propylene glycol to the supernatant to produce the protein component comprising yeast stress proteins.
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 on an intermittent basis.
6. The method of claim 1 , wherein the aerobic fermentation conditions comprise continuous aeration and agitation between 30 to 35° C. and at a pH of 4.0 to 6.0 for a period of at least 10 hours.
7. The method of claim 1 , wherein the stress further comprises physically or chemically disrupting the Saccharomyces cerevisiae after fermentation of the Saccharomyces cerevisiae.
8. The method of claim 1 , wherein the stress further comprises lysing the Saccharomyces cerevisiae after fermentation of the Saccharomyces cerevisiae.
9. The method of claim 1 , further comprising mixing the protein component with additional nutrients prior to the application to the plant.
10. 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.
11. The method of claim 1 , wherein the legume plant 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 ).
12. A soil mixture comprising soil and a composition comprising:
23% by volume of a protein component comprising yeast stress proteins resulting from subjecting a mixture obtained from the yeast fermentation to stress;
7.5% by volume ethoxylated linear primary C12-C15 alcohol;
2.5% by volume sodium lauryl ether sulfate; and
water to 100% volume;
wherein the protein component comprising yeast stress proteins is produced by the method comprising:
growing Saccharomyces cerevisiae under aerobic fermentation conditions to obtain a fermentation mixture comprising fermented yeast cells, and proteins and peptides secreted therefrom;
subjecting the fermentation mixture to stress comprising heating the fermentation mixture to 40-60° C. for at least 2 hours followed by cooling to 25° C. in order to stimulate the Saccharomyces cerevisiae cells to express heat shock proteins to obtain a stressed fermentation mixture;
centrifuging the stressed fermentation mixture to separate a solid/precipitate from a supernatant; and
adding sodium benzoate and propylene glycol to the supernatant to produce the protein component comprising yeast stress proteins.
13. A method of improving water retention of a legume plant, reducing water use of a legume plant, accelerating root nodulation in a legume plant, accelerating nitrogen fixation by a legume plant, accelerating growth of nitrogen fixing bacteria in nodules of a legume plant, increasing protein content in a legume plant, or increasing yield of a legume plant, the method comprising:
identifying a legume plant in need thereof, and
applying to the legume plant the soil mixture of claim 12 .