Efecto antagonista in vitro de bacillus spp sobre hongos filamentosos asociados a la fermentación del cacao (theobroma cacao l.)
The objective of this research was to control, in vitro conditions, the growth of filamentous fungi associated with the fermentation of cocoa through the application of Bacillus spp. The fungal isolates were obtained from samples of cocoa beans from four collection centers in the Calceta parish of B...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | masterThesis |
| 语言: | spa |
| 出版: |
2019
|
| 主题: | |
| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/1057 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
添加标签