Diffusible and volatile organic compounds produced by avocado rhizobacteria exhibit antifungal effects against Fusarium kuroshium
Edgar Guevara‐Avendaño, Karla R. Bravo-Castillo, Juan L. Monribot‐Villanueva, Ana L. Kiel-Martínez, Mónica Ramírez‐Vázquez, José A. Guerrero‐Analco, Frédérique Reverchon
Topics & Concepts
RhizobacteriaFusariumChemistryMyceliumAntagonismGas chromatography–mass spectrometryMicrobiologyFood scienceMass spectrometryChromatographyBacteriaBiologyBotanyBiochemistryRhizosphereReceptorGeneticsPlant Pathogens and Fungal DiseasesPlant-Microbe Interactions and ImmunityEssential Oils and Antimicrobial Activity