Optimización de la temperatura y el tiempo de fermentación para la producción de un extracto antifúngico de Bacillus amyloliquefaciens B17.

This scientific article presents a study on the optimization of temperature and fermentation time for the production of an antifungal extract from Bacillus amyloliquefaciens B17. Experiments were used to determine the optimal fermentation conditions, and a crude extract was obtained that showed antifungal activity against various phytopathogenic fungi. The optimal concentrations of the extract that inhibited the radial growth of the studied fungi, as well as its effect on the germination of the fungi spores, were determined. Additionally, the production of antifungal lipopeptides by the B. amyloliquefaciens B17 strain and its potential as biocontrol agents in agriculture are discussed. [Extracted from the article]