| Literature DB >> 15717130 |
Abstract
The culture broth of Streptomyces halstedii AJ-7 suppressed the growth of Phytophthora capsici, which causes phytophthora blight in red-peppers, with less than 1% survival of the pathogen after 12 h of treatment. The low molecular fraction (< or = 10 kDa) of the culture broth retained anti-fungal activity against P. capsici after being held at 100 degrees C for 6 h.Entities:
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Year: 2005 PMID: 15717130 DOI: 10.1007/s10529-004-7879-0
Source DB: PubMed Journal: Biotechnol Lett ISSN: 0141-5492 Impact factor: 2.461