Botrytis cinerea microorganisms with

The strain S. antibioticus was cultivated at 28 °C on soybean flour and mannitol and its pH was adjusted to 7.8 [37]. The culture was stirred at 800 rpm for 72 hours with aeration (volumetric ratio 1 20). The yield of boromycin was 0.167 g/L from a 3200 L fermentor. The test with Botrytis cinerea was used to test microorganisms for the presence of boromycin. The following Table 3 shows the various concentrations at which the boromycin inhibits different microorganisms in the plate diffusion test. The numbers give inhibition zones for different concentrations. 

In grapes affected by rot, Guillou-Largeteau (1996) identified molecules with two carbonyl groups (Table 8.8). They are probably formed during the development of Botrytis cinerea and other microorganisms involved in various types of rot. In view of the fact that concentrations do not... 

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