Chickpea (Bengal gram) cultivation faces severe economic losses from soil-borne vascular wilts and root decay pathogens, notably Fusarium oxysporum f. sp. ciceris, collar rot (Sclerotium rolfsii), and dry root rot (Rhizoctonia bataticola). Applying Bacillus subtilis as a seed dressing or soil drench creates a living biological barrier around chickpea root systems. The bacteria colonize root zones, secreting antifungal lipopeptides (surfactin, iturin, fengycin) that inhibit fungal spore germination and block pathogen entry into sensitive root vascular bundles.

Beyond disease suppression, Bacillus subtilis acts as a valuable plant growth-promoting rhizobacterium (PGPR) in pulse farming. It works in tandem with native Mesorhizobium strains, encouraging healthy root nodulation and nitrogen fixation. Additionally, it solubilizes insoluble soil phosphorus and synthesizes siderophores for iron chelation, driving rapid taproot extension and early seedling establishment. Incorporating Bacillus subtilis into chickpea production helps plants withstand terminal moisture stress, improves flowering and pod setting, and yields clean, high-quality grain.

Importance of Bacillus subtilis in Chickpea Cultivation

Chickpea depends heavily on a healthy root system because its nitrogen requirement is largely fulfilled through biological nitrogen fixation by Rhizobium bacteria. Soil-borne pathogens damage roots, reduce nodulation, limit nutrient uptake, and weaken the crop, resulting in poor flowering and lower pod yield.

Bacillus subtilis rapidly colonizes the rhizosphere and competes with harmful microorganisms for nutrients and space. It suppresses pathogens while creating favorable conditions for beneficial microbes, particularly Rhizobium.

The result is healthier plants, improved root development, stronger nodulation, better pod formation, and higher grain yield.