Table 3 Effects of bacterial inoculation on root dry weight (g) of wheat under different concentrations of NaCl

1

0.593±0.016^b

0.585±0.01^a

0.39±0.007^a

0.197±0.014^a

2

0.527±0.019^a

0.437±0.022^b

0.277±0.012^b

0.117±0.016^c

3

0.54±0.023^a

0.475±0.031^b

0.327±0.031^b

0.127±0.016^c

4

0.591±0.011^a

0.577±0.024^a

0.387±0.08^a

0.18±0.009^ab

5

0.635±0.023^a

0.612±0.02^a

0.387±0.08^a

0.15±0.012^bc

Control

0.44±0.012^b

0.39±0.01^c

0.22±0.01^c

0.0^d