Green gram (Vigna radiata), or mung bean, faces severe foliage degradation and pod loss from airborne and soil-borne fungal pathogens, notably Cercospora Leaf Spot (Cercospora canescens), Powdery Mildew (Erysiphe polygoni), and Web Blight / Root Rot (Rhizoctonia solani). High humidity and warm temperatures trigger rapid Cercospora spore germination, causing leaf spot fusion, defoliation, and reduced seed weight. Applying Bacillus subtilis as a seed dressing or foliar spray establishes a dense biological barrier over leaves, stems, and pod surfaces. The bacteria colonize tissue surfaces, secreting cyclic lipopeptides (surfactin, iturin, fengycin) that disrupt fungal spore germination and inhibit hyphal expansion.

Beyond disease control, Bacillus subtilis acts as an efficient plant growth-promoting rhizobacterium (PGPR) in short-duration legume crops. It solubilizes fixed soil phosphorus, mobilizes iron via siderophores, and works alongside Bradyrhizobium bacteria to enhance root nodulation and nitrogen fixation. Stronger root expansion fuels rapid early growth, supports uniform flowering flushes, and increases pod fill. Regular application ensures clean, residue-free mung bean harvests compliant with domestic pulse markets and export standards.

Importance of Bacillus subtilis in Green Gram Cultivation

Green gram is a short-duration legume that relies on efficient nitrogen fixation through healthy root nodules. Strong roots and active nodules are essential for rapid crop growth, efficient nutrient uptake, and high grain production.

Bacillus subtilis rapidly colonizes the rhizosphere and competes with disease-causing fungi and bacteria for nutrients and space. It also produces antimicrobial metabolites that suppress harmful pathogens while promoting beneficial microbial populations.

Healthy root systems improve nutrient uptake, support efficient Rhizobium activity, and encourage vigorous vegetative growth and pod development.