Laboratory of Plant Biotechnology, Biology Department, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
Laboratory of Plant Biotechnology, Biology Department, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
Water Laboratory, Environmental Studies and Analyzes (L2EAE), Department of Chemistry, Faculty of Science, Abdelmalek Essaadi University, Tétouan, Morocco
INRA-CRRA-Tangier, 78. bd. Sidi Mohamed Ben Abdellah, Tanger, Morocco
Artois University, UniLaSalle, ULR7519-Transformations & Agroressources Unit, Béthune, France
MIB (Molecules of Biological Interest), Research Unit (Enology EA 4577, USC 1366 INRA), UFR of Pharmaceutical Sciences, Bordeaux University, ISVV (Institute of Vine and Wine Sciences), Bordeaux, France
Laboratory of Plant Biotechnology, Biology Department, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
Copyright © 2020 Rababe Es-Soufi, Houda Tahiri, Latifa Azaroual, Aïcha El Oualkadi, Patrick Martin, Alain Badoc, Ahmed Lamarti et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Es-Soufi, R. , Tahiri, H. , Azaroual, L. , Oualkadi, A. , Martin, P. , Badoc, A. and Lamarti, A. (2020) Effect of Different Concentrations of the Suspensions of
B. amyloliquefaciens and
T. harzianum on the Development of
C. acutatum.
Advances in Microbiology,
10, 72-81. doi:
10.4236/aim.2020.103007.