Exploring the plant growth-promoting potential of cormobacteria of saffron grown in a non-traditional cultivation region during two growth stages.

In India, saffron cultivation is mainly confined to the Jammu and Kashmir region, contributing 10% to the total world production, but its production has declined significantly over the past two decades. In order to combat the decline in saffron production, saffron cultivation is being extended to various new non-traditional areas. The present study aims at exploring the plant growth-promoting (PGP) bacteria of saffron when the corms procured from traditional area (Kashmir) were cultivated in a non-traditional area (Mandi, Poonch). Cormosphere bacteria were isolated during vegetative and flowering stages using different culture media, with bulk soil as control. PGP bacteria were compared between the two stages and against earlier reports from traditional sites. Bacterial abundance was consistently higher in the cormosphere than bulk soil across both growth stages, however overall bacterial load in the non-traditional area was lower than in traditional areas. In total, isolated bacteria were identified into 84 bacterial strains belonging to 27 species and seven genera namely Bacillus, Priestia, Solibacillus, Terribacillus, Lysinibacillus, Cytobacillus, and Pseudomonas. The genus Bacillus was the most dominant bacteria in the cormosphere of saffron in both growth stages. Out of 84 bacterial strains, 27 bacterial strains belonging to four bacterial species namely, Priestia aryabhattai, Priestia megaterium, Bacillus pumilus and Bacillus subtilus were found common in bulk soil and cormosphere during two growth stages. These bacterial species were also reported from traditional sites, indicating a potential stable association across all stages and environments. Overall, saffron cormosphere communities in non-traditional areas may be shaped by both persistent saffron-associated bacteria and locally recruited soil bacteria, reflecting combined host and environmental influences.