Effect of Extracts and Bacteria from Korean Fermented Foods on the Control of Sesame Seed-Borne Fungal Diseases

In order to control seed-borne diseases, we obtained extracts from commercial fermented food products of Kimchi, Gochujang, Doenjang, Ganjang and Makgeolli and their suppressive effects against seed-borne diseases were studied. In addition, the suppressive effects of bacterial strains isolated from...

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Detaylı Bibliyografya
Asıl Yazarlar: Yong-Ki Kim, Sung-Jun Hong, Chang-Ki Shim, Min-Jeong Kim, Jong-Ho Park, Eun-Jung Han, Jong-Won Park, So-Hyang Park, Hyeong-Jin Jee, Seok-Cheol Kim
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Hanrimwon Publishing Company 2015-12-01
Seri Bilgileri:Research in Plant Disease
Konular:
Bacillus amyloliquifaciens
B. subtilis
Korean traditional fermented food
Saccharomyces cerevisiae
Online Erişim:http://www.online-rpd.org/journal/view.html?uid=1469&&vmd=Full
Etiketler: Etiketle
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