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Effect of Soaking Tomato Seeds in Spirulina Arthrospira platensis and Yeast Saccharomyces cerevisiae Suspensions on Germination: An Experimental Study

DOI: 10.4236/abb.2025.166014, PP. 221-231

Keywords: Germination, Spirulina, Yeast, Tomato Seeds, Biofertilizer

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Abstract:

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.

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