# Bacterial Indole-3-Acetic Acid Influences Soil Nitrogen Acquisition in Barley and Chickpea
## 2 Results
### Klebsiella Improves Shoot Phenotype and Biochemical Profiling
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Plants** & **Traits** & & & \multicolumn{3}{c}{**Treatment**} \\ \hline  & & Control & _K.p._ SSN1 & _K.q._ SGM81 & _K.o._ M5a1 & \(\Delta\)nifH_ \\ \hline \multirow{2}{*}{Barley} & Root Fresh & \multirow{2}{*}{1.5 \(\pm\) 0.039 ***} & \multirow{2}{*}{6.58 \(\pm\) 0.0084 ***} & \multirow{2}{*}{5.117 \(\pm\) 0.060 ***} & \multirow{2}{*}{1.84 \(\pm\) 0.0093 ***} & \multirow{2}{*}{1.205 \(\pm\) 0.085 ***} \\  & weight (g) & & & & & \\ \hline \multirow{2}{*}{Barley} & Root dry & \multirow{2}{*}{0.8 \(\pm\) 0.050 ***} & \multirow{2}{*}{4.217 \(\pm\) 0.1249 ***} & \multirow{2}{*}{3.4 \(\pm\) 0.057 ***} & \multirow{2}{*}{0.9200 \(\pm\) 0.01125} & \multirow{2}{*}{0.300 \(\pm\) 0.0057 ***} \\  & weight (g) & & & & & \\ \hline \multirow{2}{*}{Barley} & Root length & \multirow{2}{*}{8.00 \(\pm\) 0.392 ***} & \multirow{2}{*}{22.12 \(\pm\) 0.1195 ***} & \multirow{2}{*}{18.08 \(\pm\) 0.149 ***} & \multirow{2}{*}{10.00 \(\pm\) 0.1493 ***} & \multirow{2}{*}{6.00 \(\pm\) 0.0077 ***} \\  & (cm) & & & & & \\ \hline \multirow{2}{*}{Root diameter (mm)} & Root fresh & \multirow{2}{*}{9.583 \(\pm\) 0.1417 *} & \multirow{2}{*}{25.75 \(\pm\) 6.180 ***} & \multirow{2}{*}{18.42 \(\pm\) 0.3780 ***} & \multirow{2}{*}{15.94 \(\pm\) 0.5707 ***} & \multirow{2}{*}{7.304 \(\pm\) 0.3696 *} \\  & weight (g) & & & & & \\ \hline \multirow{2}{*}{Chickpea} & Root length & \multirow{2}{*}{220.7 \(\pm\) 16.02 ***} & \multirow{2}{*}{1796 \(\pm\) 31.35 ***} & \multirow{2}{*}{1062.2 \(\pm\) 22.90 ***} & \multirow{2}{*}{494.5 \(\pm\) 29.47 ***} & \multirow{2}{*}{136.2 \(\pm\) 88.39 ns} \\  & (cm) & & & & & \\ \hline \multirow{2}{*}{Barley} & Root length & \multirow{2}{*}{10.33 \(\pm\) 0.88 **} & \multirow{2}{*}{18.67 \(\pm\) 1.202 **} & \multirow{2}{*}{22.00 \(\pm\) 0.57 **} & \multirow{2}{*}{11.00 \(\pm\) 0.5774 ns} & \multirow{2}{*}{8.33\(\pm\)0.33 ns} \\  & roots & & & & & \\ \hline \multirow{2}{*}{Barley} & Root fresh & \multirow{2}{*}{1.117 \(\pm\) 0.060 ***} & \multirow{2}{*}{3.283 \(\pm\) 0.070 ***} & \multirow{2}{*}{2.5 \(\pm\) 0.03 **} & \multirow{2}{*}{1.735 \(\pm\) 0.04 *} & \multirow{2}{*}{0.89 \(\pm\) 0.008 *} \\  & weight (g) & & & & & \\ \hline \multirow{2}{*}{Chickpea} & Root dry & \multirow{2}{*}{0.42 \(\pm\) 0.012 **} & \multirow{2}{*}{1.78 \(\pm\) 0.018 ***} & \multirow{2}{*}{1.43 \(\pm\) 0.0095 ***} & \multirow{2}{*}{0.52 \(\pm\) 0.0079 ***} & \multirow{2}{*}{0.266 \(\pm\) 0.006 ***} \\  & weight (g) & & & & & \\ \hline \multirow{2}{*}{Chickpea} & Root length & \multirow{2}{*}{7.117 \(\pm\) 0.060 ***} & \multirow{2}{*}{19.82 \(\pm\) 0.1302 ***} & \multirow{2}{*}{18.68 \(\pm\) 0.364 ***} & \multirow{2}{*}{8.017 \(\pm\) 0.1108 **} & \multirow{2}{*}{7.033 \(\pm\) 0.066 ns} \\  & (cm) & & & & & \\ \hline \multirow{2}{*}{Chickpea} & Root diameter & \multirow{2}{*}{10.26 \(\pm\) 0.765 *} & \multirow{2}{*}{12.72 \(\pm\) 0.459 ns} & \multirow{2}{*}{11.18 \(\pm\) 0.415 ns} & \multirow{2}{*}{13.66 \(\pm\) 0.6018 **} & \multirow{2}{*}{12.74 \(\pm\) 0.4287 *} \\  & (mm) & & & & & \\ \hline \multirow{2}{*}{Root surface area (cm)} & \multirow{2}{*}{226.3 \(\pm\) 15.41 **} & \multirow{2}{*}{802.7 \(\pm\) 26.66 ***} & \multirow{2}{*}{676.2 \(\pm\) 13.93 ***} & \multirow{2}{*}{350.4 \(\pm\) 16.50 **} & \multirow{2}{*}{276.0 \(\pm\) 10.55 ns} \\  & & secondary & & & & \\ \hline \multirow{2}{*}{Number of \(\atop\) secondary roots} & \multirow{2}{*}{3.33 \(\pm\) 0.88 ns} & \multirow{2}{*}{5.00 \(\pm\) 0.5 ns} & \multirow{2}{*}{5.33 \(\pm\) 0.3 ns} & \multirow{2}{*}{3.33 \(\pm\) 0.3 ns} & \multirow{2}{*}{4.00 \(\pm\) 0.57 ns} \\ \cline{1-1} \cline{4-4} \cline{5-5}  & \multicolumn{1}{c}{} & roots & & & & \\ \hline \hline \end{tabular} Effect of five treatments on root architecture of barley and chickpea. Statistical analysis was done using GraphPad Prism 5 software calculated at _p_\(\leq\) 0.05. Data represents mean values of six replicates with standard error. Significance of data was analyzed using ANOVA and mentioned through “*”. Key: * (_p_\(\leq\) 0.05), **(_p_\(\leq\) 0.01), *** (_p_\(\leq\) 0.001), ** non-significant.  
\end{table}