Effect of Endophytic Bacterium Inoculation on Total Polyphenol and Flavonoid Contents of Tartary Buckwheat Sprouts

Abstract

The effects of endophytic microbial inoculation and temperature on the phenolic content of tartary buckwheat (TP) sprouts were investigated. TP seeds were inoculated with Herbaspirillum spp. at concentrations (%v/v) of 0 (control), 10, 20, and 40% at 20, 25, and 30oC in a growth chamber for seven days. It was observed that the phenolic content (PC) including flavonoid, rutin, and tanin increased with an increase in inoculant rate at 20oC, whereas the PC content increased with an increase in temperature regardless of the inoculant rate. Therefore, it is suggested that increasing the inoculant rate is effective at achieving higher phenolic contents when plants are grown at lower temperatures.