Production of an anti-fungal substance for biological control of Phytophthora capsici causing phytophthora blight in red-peppers by Streptomyces halstedii.

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.

journal_name

Biotechnol Lett

journal_title

Biotechnology letters

authors

Joo GJ

doi

10.1007/s10529-004-7879-0

keywords:

subject

Has Abstract

pub_date

2005-02-01 00:00:00

pages

201-5

issue

3

eissn

0141-5492

issn

1573-6776

journal_volume

27

pub_type

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