Jundishapur Journal of Microbiology

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Antibacterial Activity and Composition of the Fermentation Broth of Streptomyces Parvus 33

Wenjuan Zhang 1 , Saijian Ma 2 , Chao An 2 and Wenjiao Xue 2 , *
Authors Information
1 Weinan Vocation and Technical College, Weinan, Shaanxi Province, 714026, P. R. China
2 Microbiology Institute of Shaanxi, 76 Xiying Rd, Xi’an, Shaanxi Province, 710043, P. R. China
Article information
  • Jundishapur Journal of Microbiology: August 2017, 10 (8); e12677
  • Published Online: August 21, 2017
  • Article Type: Research Article
  • Received: June 5, 2017
  • Accepted: June 24, 2017
  • DOI: 10.5812/jjm.12677

To Cite: Zhang W, Ma S, An C, Xue W. Antibacterial Activity and Composition of the Fermentation Broth of Streptomyces Parvus 33, Jundishapur J Microbiol. 2017 ; 10(8):e12677. doi: 10.5812/jjm.12677.

Copyright © 2017, Jundishapur Journal of Microbiology. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
1. Background
2. Objectives
3. Methods
4. Results
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