Production of an anti-fungal substance for biological control of Phytophthora capsici causing phytophthora blight in red-peppers by Streptomyces halstedii.
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 (< or = 10 kDa) of the culture broth retained anti-fungal activity against P. capsici after being held at 100 degrees C for 6 h.
Joo
Gil-Jae
GJ
Institute of Agricultural Science & Technology, Kyungpook National University, Daegu 702-701, Korea. gjjoo@knu.ac.kr
D002212:Capsicum / Q000382:microbiology*; D017077:Culture Media, Conditioned / Q000737:chemistry / Q000494:pharmacology; D006358:Hot Temperature; D008826:Microbial Sensitivity Tests; D008970:Molecular Weight; D010572:Pest Control, Biological; D010838:Phytophthora / Q000187:drug effects / Q000254:growth & development* / Q000378:metabolism; D010935:Plant Diseases / Q000382:microbiology; D013302:Streptomyces / Q000254:growth & development* / Q000472:pathogenicity
D017077:Culture Media, Conditioned