Biocontrol of Fusarium oxysporum f. sp. cepae on Indonesian Local Garlic Plants (Lumbu Hijau) Using a Consortium of Bacillus amyloliquefaciens B1 and Arbuscular Mycorrhizal Fungi

Biocontrol of Fusarium oxysporum f. sp. cepae on Indonesian Local Garlic Plants (Lumbu Hijau) Using a Consortium of Bacillus amyloliquefaciens B1 and Arbuscular Mycorrhizal Fungi

Garlic (Allium sativum) is an indispensable ingredient for enriching and diversifying Indonesian cuisine taste. Indonesian people always use garlic for their daily dishes and any traditional foods. Due to its widespread culinary use, its availability in the market become critical. The main challenge...

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Bibliographic Details
Main Authors: Fibrianti Shinta Dewi, Rifani Rusiana Dewi, Abdul Latief Abadi, Adi Setiawan, Luqman Qurata Aini, Muhammad Akhid Syib’li
Format: Article
Language:English
Published: Taylor & Francis Group 2025-01-01
Series:Mycobiology
Subjects:
Garlic
Fusarium oxsporum
Bacillus amyloliquefaciens B1
arbuscular mycorrhizal fungi (AMF)
Online Access:https://www.tandfonline.com/doi/10.1080/12298093.2024.2433826
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