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 (⩽ 10 kDa) of the culture broth retained anti-fungal activity against P. capsici after being held at 100 °C for 6 h.
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Revisions requested/26 August 2004; Revisions received 16 August 2004/10 December 2004
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Joo, GJ. Production of an anti-fungal substance for biological control of Phytophthora capsici causing phytophthora blight in red-peppers by Streptomyces halstedii . Biotechnol Lett 27, 201–205 (2005). https://doi.org/10.1007/s10529-004-7879-0
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DOI: https://doi.org/10.1007/s10529-004-7879-0