Bacillus subtilis Strains Isolated from Cocoa Trees (Theobroma cacao L.) Rhizosphere for their use as Potential Plant Growth Promoting Rhizobacteria in Côte d’Ivoire
Sign Up to like & getrecommendations! Published in 2020 at "Current Microbiology"
DOI: 10.1007/s00284-020-02027-x
Abstract: Plant growth promoting rhizobacteria (PGPR) are important for agriculture through their activity in stimulating and facilitating plant growth. The rhizobacteria were screened for molecular characterization and followed by their indole acetic acid (IAA) production, phosphate… read more here.
Keywords: subtilis strains; cocoa; plant growth; gene ... See more keywords
Agricultural potential of rhizospheric Bacillus subtilis strains exhibiting varied efficiency of surfactin production
Sign Up to like & getrecommendations! Published in 2017 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2017.07.034
Abstract: Abstract Six Bacillus subtilis strains collected from broad-leaved trees rhizosphere and exhibiting an ability of surfactin production were investigated as potent plant biofertilizers with biocontrol activity. Lipopeptide (LP) biosurfactants were extracted by a modified QuEChERS… read more here.
Keywords: surfactin overproducers; production; surfactin; subtilis strains ... See more keywords
Evaluation of Antiradical and Antioxidant Activities of Lipopeptides Produced by Bacillus subtilis Strains
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DOI: 10.3389/fmicb.2022.914713
Abstract: This study investigated the antiradical and antioxidant potential of the three families of lipopeptides (i.e., surfactin, mycosubtilin, and plipastatin/fengycin) produced by Bacillus subtilis strains. The antiradical/antioxidant activities of highly purified lipopeptides were studied in acellular… read more here.
Keywords: antiradical antioxidant; bacillus subtilis; plipastatin; produced bacillus ... See more keywords
Comparative Analysis of Volatile and Non-Volatile Metabolites Derived from Bacillus subtilis Strains Producing Different Levels of Biogenic Amines
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DOI: 10.3390/metabo13020219
Abstract: Biogenic amines (BAs), which are mainly generated by the microbial decarboxylation of amino acids, are important nitrogen compounds in fermented foods because of their toxicology. However, amino acids, the precursors of BAs, also play an… read more here.
Keywords: bacillus subtilis; volatile non; subtilis strains; biogenic amines ... See more keywords