Factors affecting the survival of Bradyrhizobium applied in liquid cultures to soya bean [Glycine max (L.) Merr.] seeds
- Author
- STREETER, J. G1
[1] Department of Horticulture & Crop Science, The Ohio State University/OARDC, 1680 Madison Avenue, Wooster, OH, United States - Source
Journal of applied microbiology (Print). 2007, Vol 103, Num 4, pp 1282-1290, 9 p ; ref : 1 p.1/4
- ISSN
- 1364-5072
- Scientific domain
- Food science technology; Biotechnology; Microbiology, infectious diseases
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- legume inoculation relative humidity salt stress soya bean trehalose
- Keyword (fr)
- Bradyrhizobium Culture Glycine max Graine Humidité relative Inoculation Légumineuse Microbiologie appliquée Salinité Stress Survie Tréhalose Angiospermae Bactérie Dicotyledones Leguminosae Rhizobiaceae Spermatophyta
- Keyword (en)
- Bradyrhizobium Culture Glycine max Seeds Relative humidity Inoculation Legumes Applied microbiology Salinity Stress Survival Trehalose Angiospermae Bacteria Dicotyledones Leguminosae Rhizobiaceae Spermatophyta
- Keyword (es)
- Bradyrhizobium Cultivo Glycine max Semillas Humedad relativa Inoculación Leguminosa Microbiología aplicada Salinidad Estrés Sobrevivencia Trehalosa Angiospermae Bacteria Dicotyledones Leguminosae Rhizobiaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology
- Discipline
- Microbiology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19121654
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2672.2007.03352.x 
https://dx.doi.org/10.1111/j.1365-2672.2007.03352.x
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