Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation

The desirable active ingredients for the development of bioproducts based in Bacillus sp. for the control of soil pathogens are the spores because these structures exhibit more resistance and stability to conditions present during the fermentation, formulation, and storage processes. To improve the...

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Bibliographic Details

Main Authors:	Díaz García, Andrés, García Riaño, Jennifer, Zapata Narvaez, Jimmy
Format:	Artículo
Language:	Inglés
Published:	Scientific Research Publishing 2025
Subjects:	Producción y tratamiento de semillas - F03 Uchuva Crecimiento de planta Fermentación Esporulación Frutales http://aims.fao.org/aos/agrovoc/c_3b22c756 http://aims.fao.org/aos/agrovoc/c_08842b17 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_26828
Online Access:	https://www.scirp.org/journal/PaperInformation?PaperID=55847&#abstract http://hdl.handle.net/20.500.12324/40679