Biocontrol of Phytophthora Blight of Red Pepper Caused by Phytophthora capsici Using Bacillus subtilis AH18 and B. licheniformis K11 Formulations - Lim, J.H., Yeungnam University, Gyeongsan, Republic of Korea; Kim, S.D., Yeungnam University, Gyeongsan, Republic of Korea (Applied biological chemistry, 2010)
Keywords: Applied Microbiology; BACILLUS; Bacillus subtilis; Bioactive Materials; BIOLOGICAL CONTROL; Biological Techniques; Bioorganic Chemistry; Blight; Calcium chloride; Cell culture; Chemistry; Chemistry and Materials Science; CONTROL BIOLOGICO; Cultivation; Defoaming; Fermentation; Field tests; FORMULACIONES; FORMULATION; FORMULATIONS; Heat resistance; High temperature; In vivo methods and tests; Low temperature; LUTTE BIOLOGIQUE; Microorganisms; Organic farming; Peppers; Phytophthora blight; Plant growth; plant growth-promoting rhizobacteria; Stability tests; Storage conditions; Thermal resistance; Thermal stability; Vegetables; Ventilation; 농학; formulation; biological control; Phytophthora blight; plant growth-promoting rhizobacteria