📄 agriculture
Bacillus spp. are key players in the development of the most detrimental phenotypes of avariato in hazelnuts
This study reveals that while *Diaporthe* fungi are primary causal agents of hazelnut avariato, *Bacillus* spp. are also key contributors responsible for the disease's rancid odor and kernel liquification, with co-infections exacerbating kernel discoloration.
Original paper licensed under CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/). This is an AI-generated explanation of the paper below. It is not written or endorsed by the authors. For technical accuracy, refer to the original paper. Read full disclaimer
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