Aspergillus ochraceus was tested for IAA production. To do so, A. ochraceus was cultured on a malt extract broth (Oxoid) supplemented with tryptophan at different concentrations (1, 2, 5 and 10 g L−1) individually and at different seawater levels (0, 15, and 30%). Then, it was incubated for 14 days at 30 ± 2 °C. After the incubation period, a filtration was performed: 1 mL of filtrate was mixed with 4 mL of Salkowski reagent and incubated at room temperature for 20 min. The appearance of a pink color indicates indole formation. The absorbance of the sample was measured at 530 nm, and the quantity of IAA was calculated according to the IAA standard graph [104].

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