Isolation of antifungal bacteria from Japanese fermented soybeans, natto

An inhibitory effect of a traditional Japanese fermented food, natto, was found against plant pathogens such as Rhizoctonia solani and Fusarium oxysporum, and the bacteria which showed inhibition were isolated from the natto. Among isolated bacteria, BC-1 and GAc exhibited a strong antagonistic effe...

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Veröffentlicht in:	Journal of environmental sciences (China) 2013-12, Vol.25, p.S127-S131
Hauptverfasser:	Murata, Daichi, Sawano, Sayaka, Ohike, Tatsuya, Okanami, Masahiro, Ano, Takashi
Format:	Artikel
Sprache:	eng
Schlagworte:	Antifungal Agents - isolation & purification Bacteria - genetics Bacteria - isolation & purification biosurfactant Fermentation fermented soybeans Fusarium - physiology Glycine max - microbiology Plants - microbiology Rhizoctonia - physiology RNA, Ribosomal, 16S - genetics Sequence Analysis, RNA Soy Foods - microbiology suppressive bacteria
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