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...
| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | Inglés |
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Scientific Research Publishing
2025
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| Acceso en línea: | https://www.scirp.org/journal/PaperInformation?PaperID=55847&#abstract http://hdl.handle.net/20.500.12324/40679 |