Research on Volatile Organic Compounds From Bacillus subtilis CF-3: Biocontrol Effects on Fruit Fungal Pathogens and Dynamic Changes During Fermentation

The dynamic changes of the levels of volatile organic compounds (VOCs) produced by Bacillus subtilis CF-3 and their biocontrol effects on common fungal pathogens were researched in this study. The results showed that the VOCs in 24-h fermentation liquid (24hFL) of B. subtilis CF-3 inhibited mycelial...

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Detalles Bibliográficos
Autores principales: Gao, Haiyan, Li, Peizhong, Xu, Xinxing, Zeng, Qing, Guan, Wenqiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5861295/
https://www.ncbi.nlm.nih.gov/pubmed/29593695
http://dx.doi.org/10.3389/fmicb.2018.00456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5861295/
https://www.ncbi.nlm.nih.gov/pubmed/29593695
http://dx.doi.org/10.3389/fmicb.2018.00456

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