Shuoxing Yi
State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Microbial Culture Collection Center(GDMCC), Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong Province, China;College of Plant Protection, South China Agricultural University, Guangzhou 510642, Guangdong Province, ChinaYang Zhou
State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Microbial Culture Collection Center(GDMCC), Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong Province, ChinaXianjiao Zhang
State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Microbial Culture Collection Center(GDMCC), Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong Province, ChinaQing Yao
College of Horticulture, South China Agricultural University, Guangzhou 510642, Guangdong Province, ChinaHuaping Li
College of Plant Protection, South China Agricultural University, Guangzhou 510642, Guangdong Province, ChinaHonghui Zhu
State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Microbial Culture Collection Center(GDMCC), Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong Province, ChinaShuoxing Yi, Yang Zhou, Xianjiao Zhang, Qing Yao, Huaping Li, Honghui Zhu. Effects of different methods on the formation of fruiting bodies and isolation of myxobacteria. [J]. Acta Microbiologica Sinica, 2021, 61(4): 923-934
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