%0 Journal Article %T Effect of Soaking Tomato Seeds in Spirulina Arthrospira platensis and Yeast Saccharomyces cerevisiae Suspensions on Germination: An Experimental Study %A Amal Saad Al-Malki %A Rana Abdullah Al-Dakheel %A Nada Saleh Al-Khateeb %A Noorah Saleh Al-Sowayan %J Advances in Bioscience and Biotechnology %P 221-231 %@ 2156-8502 %D 2025 %I Scientific Research Publishing %R 10.4236/abb.2025.166014 %X The use of natural alternatives, such as microbes, to support seed germination is becoming more important as farmers seek eco-friendly ways to grow crops. This study examined how soaking tomato seeds in Spirulina or yeast suspensions affect their germination. Methods: Tomato seeds were soaked in Spirulina, yeast, or distilled water for 24 h as controls. The seeds were then placed in Petri dishes and observed for nine days to record how well and how fast they germinated. Results: Seeds soaked in Spirulina had the best results, with a 96% germination rate and faster growth. The yeast group performed better than the control group, with the lowest rate (70%). Conclusion: Soaking tomato seeds in Spirulina or yeast improved germination. Spirulina yielded the best result. These natural treatments could be useful in farming; however, more tests using different amounts and real field conditions are needed. %K Germination %K Spirulina %K Yeast %K Tomato Seeds %K Biofertilizer %U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=143431