VOCs produced by Bacillus from cooked food can be considered as promising antifungal compounds useful in the control of fungal plant pathogens. This study investigates for the first time the correlation between mycelia inhibition of M. perniciosa and F. oxysporum f. sp. lactucae and the VOCs emitted by the Bacillus species.
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Chaves‐López et al. (2015) studied this question.
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