Submerged culture of a mycelial formulation of a bioherbicidal strain of Myrothecium verrucaria with mitigated mycotoxin production

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 11, 2008, Pages 2721-2726

  Boyette, C Douglas ^a   Weaver, Mark A ^a   Hoagland, Robert E ^a   Stetina, Kenneth C ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Bioherbicide; Fermentation; Formulation; Myrothecium verrucaria; Pueraria lobata var. montana

Indexed keywords

FOOD ADDITIVES; SURFACE ACTIVE AGENTS;

BIOHERBICIDE; CORN MEAL; DRY WEIGHT; FERMENTATION; FORMULATION; MYROTHECIUM VERRUCARIA; PUERARIA LOBATA VAR. MONTANA; SILWET L-77; SOY FLOUR; SUBMERGED CULTURES;

FOOD PRODUCTS;

FUNGI; GLYCINE MAX; MYROTHECIUM VERRUCARIA; PUERARIA; PUERARIA MONTANA; PUERARIA MONTANA VAR. LOBATA; ZEA MAYS;

EID: 52449097961     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9759-6     Document Type: Article

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