Effect of volatiles from bacteria and yeast on the growth and pigmentation of sapstain fungi
By A. Bruce, D. Stewart, S. Verrall, R. Wheatley. 2003
84 citations recorded by the source corpus.
Subfields: Cell Biology, Ecology, Food Science
View Paper: https://www.semanticscholar.org/paper/0eade261e3ae7bb2f15241db16157c7de70bb11d
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In Ecology
Citations in the corpus
- Volatile organic compounds (VOCs) in soils (2010, background): “A multitude of antifungal VOCs are emitted by bacteria (Mackie and Wheatley 1999; Wheatley 2002; Bruce et al. 2003; Chuankun et al. 2004; Kai et al. 2006; Zou et al. 2007; Liu et al. 2008).”
- Fumigant activity of volatiles of Streptomyces globisporus JK-1 against Penicillium italicum on Citrus microcarpa (2010, background): “Other studies showed hat volatiles frombacteria and yeast inhibited pigment production y sapstain fungi (Bruce et al., 2003), and that Aspergillus volatiles an regulate aflatoxin synthesis in Aspergillus parasiticus (Roze et l.”
- Volatile organic compounds produced by Saccharomyces cerevisiae inhibit the in vitro development of Guignardia citricarpa, the causal agent of citrus black spot (2010, background): “the various components of the headspace produced may represent the distinct metabolic conversions performed by the microorganism on different substrates (Bruce et al. 2004). Nout and Bartelt (1998) stated that the production of volatiles by yeasts is strongly influenced by their capacity of assimila”