Assessment of bacterial communities of black soybean grown in fields.

Sugiyama, Akifumi; Unno, Yusuke; Ono, Ui; Yoshikawa, Emon; Suzuki, Hideyuki; Minamisawa, Kiwamu; Yazaki, Kazufumi

Sugiyama, Akifumi; Unno, Yusuke; Ono, Ui; Yoshikawa, Emon; Suzuki, Hideyuki; Minamisawa, Kiwamu; Yazaki, Kazufumi.

Afiliação

Sugiyama A; Research Institute for Sustainable Humanosphere, Kyoto University, Gokasho, Uji, Japan.
Unno Y; Hitsujigaoka Research Station, Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Toyohira-ku, Sapporo, Hokkaido, Japan.
Ono U; Biotechnology Research Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Research Center, Seika, Kyoto, Japan.
Yoshikawa E; Biotechnology Research Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Research Center, Seika, Kyoto, Japan.
Suzuki H; Department of Research & Development, Kazusa DNA Research Institute, Kisarazu, Chiba, Japan.
Minamisawa K; Graduate School of Life Sciences, Tohoku University, Aoba, Sendai, Miyagi, Japan.
Yazaki K; Research Institute for Sustainable Humanosphere, Kyoto University, Gokasho, Uji, Japan.

Commun Integr Biol ; 10(5-6): e1378290, 2017.

Article em En | MEDLINE | ID: mdl-29259730

Palavras-chave

bacterial communities; black soybean; confeito; network; rhizosphere

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Commun Integr Biol Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Japão

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