<![CDATA[Salinity stress can inhibit lettuce seed germination by reducing water uptake and disrupting early seedling development, partly through stress-induced ethylene accumulation. ACC deaminase-producing bacteria may alleviate this effect by reducing ethylene levels, although their effectiveness depends on bacterial concentration and salinity intensity. This study evaluated the effects of salinity levels, bacterial culture concentrations, and their interaction on lettuce seed germination. The experiment used a factorial Completely Randomized Design with four salinity levels (0, 2, 4, and 8 dS/m), four bacterial culture concentrations (0, 5, 10, and 15%), and three replications. Lettuce seeds were soaked in bacterial cultures and germinated in sterile Petri dishes under the respective salinity treatments for seven days. Germination percentage, mean germination time, root length, hypocotyl length, fresh weight, and dry weight were measured and analyzed using analysis of variance followed by Duncan’s Multiple Range Test at the 5% significance level. Salinity significantly affected all measured parameters, whereas bacterial concentration significantly affected root length and fresh weight. Significant interactions occurred for root length, hypocotyl length, and dry weight. The longest roots (2.78 cm) were obtained at 0 dS/m with 15% bacterial culture, while the longest hypocotyls (3.36 cm) occurred at 2 dS/m with 15% bacterial culture. Overall, 15% bacterial culture improved selected germination traits but only partially alleviated severe salinity stress.]]>
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