BACTERIAL MEDIATED STIMULATION OF PHENOLICS AND CONTROL OF VITRIFICATION IN CLONAL LINES OF OREGANO

Oregano has been shown to produce important metabolites which have potential applications as antioxidants, antimicrobials, and pharmaceuticals. Oregano is already widely used as a culinary flavoring. Improving propagation efficiency and phenolic content of herbs can potentially be accomplished by interaction with select bacteria. This study investigates the role of soil borne bacteria on reducing vitrification and increasing total phenolic content of in vitro propagated clones of oregano (Origanum vulgare). Efficient in vitro propagation systems are essential for obtaining genetically uniform clones for investigation of plant metabolite synthesis. Clones of plantlets were co-cultured with bacterial cultures Bacillus subtilus, B. polymyxa or B. cereus obtained from ATCC or an isolated bacteria previously identified as Pseudomonas spp. M4. Clonal plantlets were multiplied on 6-Benzylaminopurine (BAP) supplemented Murashige and Skoog (MS) medium for 1 month. Explants were rooted on hormone-free (HF) MS medium for an additional month and shoot clusters were transplanted to rockwool cubes inoculated with the appropriate bacteria grown in nutrient broth (N13). After one month, plantlet morphology, and vitrification, were documented. Total phenolics were measured for control and bacterial inoculated treatments.