Diversity of food-borne Bacillus volatile compounds and influence on fungal growth
Journal of Applied Microbiology2015Vol. 119(2), pp. 487–499
Citations Over TimeTop 10% of 2015 papers
Clemencia Chaves‐López, Annalisa Serio, Andrea Gianotti, Giampiero Sacchetti, Maurice Ndagijimana, Claudio Ciccarone, A. Stellarini, Aldo Corsetti, Antonello Paparella
Abstract
VOCs produced by Bacillus from cooked food can be considered as promising antifungal compounds useful in the control of fungal plant pathogens. This study investigates for the first time the correlation between mycelia inhibition of M. perniciosa and F. oxysporum f. sp. lactucae and the VOCs emitted by the Bacillus species.
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