Effect of Fermented Bio-Extract from Fish Residues by Lactobacillus casei on Growth and Yield of Brassica campestris var. chinensis
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Abstract
The aim of this research was to study the efficiency of fermented bio-extract from fish residues by Lactobacillus casei on growth and yield of Brassica campestris var. chinensis. The concentration of fermented bio-extract was 1 : 500 (bio-extract : water, v/v) applied frequency three times per week. Experimental design used Randomized Complete Block Design; RCBD including 6 experiments, with three repetitions per experiment. Experiment comprises of treatments as fermented bio-extract include (1) formula 1 (fish residue 3 kg + molasses 250 ml +water 10 l + Microbial Activator Super LDD 2 25 mL), (2) formula 2 (fish residue 3 kg + molasses 250 ml +water 10 l + Lactobacillus casei 25 mL), (3) formula 3 (fish residue 3 kg + molasses 125 ml +water 10 l + Microbial Activator Super LDD 2 25 mL), (4) formula 4 (fish residue 3 kg + molasses 125 ml +water 10 l + Lactobacillus casei 25 mL) (5) chemical fertilizer formula 46-0-0 and (6) control The results found that using fermented bio-extract formula 2 gave the highest number of leaves, leave length and fresh weight (12 leaves/plant, 37.34 cm and 111.43 g respectively). The means of variance (ANOVA) analysis showed that the growth of Brassica campestris var. chinensis was significantly affected by all of 4 fermented bio-extracts at a 95% confidence level (p<0.05). The chemical analysis including pH, electrical conductivity (EC), Nitrogen, Phosphorus and Potassium obtained from all formulas of fermented bio-extract of fish residues by Lactobacillus casei were pass standards and suitable for use with Brassica campestris var. chinensis to reduce using chemicals and production costs.
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