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Janisiewicz, W.J., Tworkoski, T.J. & Kurtzman, C.P. (2001): Biocontrol potential of Metschnikowia pulcherrima strains against blue mould of apple. Phytopathology, 91 , 1098-1108. Biocontrol potential of Metschnikowia pulcherrima

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Druvefors, U. A., Passoth, V. & Schnürer, J. (2003): The role of nutrient competition and ethyl acetate formation in the mode of action of the biocontrol agent Pichia anomala J121. 23rd International Specialised Symposium on Yeasts. 26-29 August 2003

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Acta Alimentaria
Authors: M.Y. Jiang, Z.R. Wang, K.W. Chen, J.Q. Kan, K.T. Wang, Zs. Zalán, F. Hegyi, K. Takács and M.Y. Du

. Droby , S. , Wisniewski , M. , Macarisin , D. & Wilson , C. ( 2009 ): Twenty years of postharvest biocontrol research: Is it time for a new paradigm . Postharvest Biol. Tec. , 52 , 137 – 145

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bacteria mainly by using the native microbiota of the product of interest ( Oliveira et al., 2015 ). However, biocontrol can also be applied as an alternative cleaning and/or disinfection practice ( Vandini et al., 2014 ; Gray et al., 2018 ) as well. As

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): Biotechnological approaches in biocontrol of plant pathogens . Kluwer Academic/Plenum Publishers. New York, p. 17. Upadhyay R.K. Biotechnological approaches in

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Viljoen, B.C. (2006): Yeast ecological interactions. Yeast-yeast, yeast-bacteria, yeast-fungi interactions and yeasts as biocontrol agents. -in: Querol, A. & Fleet, G. (Eds): The yeast handbook . Vol. 2: Yeasts in food and beverages. Springer Verlag

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degradation and/or biocontrol . Electron. J. Biotechn. , 4 ( 3 ), 1 – 7 . Zhao , X. , Zhou , Y. , Zheng , G. & Liu , D. ( 2010 ): Microwave

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. Easterbrook , M.A. ( 1992 ). The possibilities for control of two-spotted spider mite Tetranychus urticae on fieldgrown strawberries in the UK by predatory mites . Biocontrol Sci. Techn. , 2 , 235 – 245

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candidates for postharvest biocontrol of fungal rots in citrus and apples fruits. J. Pl. Pathol. , 91 , 207–213. Cirvilleri G. Some strains of Burkholderia gladioli are potential

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Acta Alimentaria
Authors: E. Horvath-Szanics, J. Perjéssy, A. Klupács, K. Takács, A. Nagy, E. Koppány-Szabó, F. Hegyi, E. Németh-Szerdahelyi, M.Y. Du, Z.R. Wang, J.Q. Kan and Zs. Zalán

Biocontrol by lactic acid bacteria (LAB) is currently the principal alternative to preservatives in food ( R amos et al., 2016 ), and is widely studied because of the role and long history of use of LAB in fermented foods, their ability to produce

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