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Bacillus for controlling vegetable oomycetes disease and biological agent and application

A technology of biological preparations and bacillus, applied in the direction of biocides, chemicals for biological control, applications, etc., can solve the problems of increased residue, increased application amount, and decreased control effect, so as to promote proliferation and raw materials The effect of low cost and advanced production technology

Inactive Publication Date: 2012-09-19
PLANT PROTECTION RES INST OF GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vegetable oomycete diseases in my country are generally resistant to conventional chemical agents, resulting in decreased control efficiency, increased application rates, and increased residues

Method used

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  • Bacillus for controlling vegetable oomycetes disease and biological agent and application
  • Bacillus for controlling vegetable oomycetes disease and biological agent and application
  • Bacillus for controlling vegetable oomycetes disease and biological agent and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Isolation of bacteria

[0034] Bacteria collected from the vegetable field soil in Wushan, Tianhe District, Guangzhou City, Guangdong Province were separated by plate dilution method, and the soil samples were diluted to 10 with sterile water. -6 、10 -7 、10 -8 、10 -9 、10 -10 Gradient concentration, NA solid medium (beef extract 3g, yeast extract 1g, peptone 5g, glucose 10g, agar 18g, water to 1000mL, pH 7.2-7.4) sterilized and poured into 9cm plates (about 15mL per plate ), use a pipette to pipette 0.1ml of each concentration into each dish, spread evenly with a coating rod, repeat 10 dishes for each concentration, cultivate at 30-32°C for 24-30h, and select each dish to grow 10-30 Pick a plate of 1 bacterial colony, aseptically suppress the slant of the NA test tube, incubate at 30-32°C for 24-30h, and store it for later use.

[0035] (2) Screening of bacteria for preventing and treating vegetable oomycosis

[0036] The bacteria isolated in step (1) are scree...

Embodiment 2

[0039] Taxonomic Identification of Bacteria PPRI 78

[0040] (1) Morphological and physiological and biochemical characteristics

[0041] Using NA medium plates, bacteria PPRI 78 was purified by dilution plate method and streaking method, and NA medium (beef extract 3g, yeast extract 1g, peptone 5g, glucose 10g, water to volume to 1000mL, pH 7.2-7.4) for 18h-24h, and Gram staining and observation of bacterial morphology and colony characteristics; refer to the method of Zhang Jizhong (1990) for aerobic test, carbon source utilization test, and indole test.

[0042] Single cell (0.6~0.8)×(2.2~3.0) μm, non-capsulated, perinatal flagella, Gram-positive bacteria, spore (0.7~0.9)×(1.0~1.4) μm, oval to columnar, located in the cell Central or slightly partial, the surface of the colony is rough and opaque, dirty white or yellowish, aerobic bacteria can use protein, xylose, fructose, sucrose, glucose and starch to decompose tryptophan to form indole.

[0043](2) 16S rDNA sequence a...

Embodiment 3

[0070] Example 3 Bacillus PPRI 78 Biological Preparation

[0071] (1) Activation of strains: After preparing NA medium (composition per liter: beef extract 3g, yeast extract 1g, peptone 5g, glucose 10g, water to 1000mL, pH 7.2-7.4), each specification Fill a 500mL Erlenmeyer flask with 100mL of NA medium, and sterilize at 121 for 15min. After cooling, insert Bacillus PPRI 78 (1 ring of cultured bacteria on the plate), put it into a shaker for fermentation and culture, the temperature is 28°C, the rotation speed is 200 rpm, and the culture time is 16 hours to obtain an activated bacterial liquid;

[0072] (2) Preparation of seed liquid: use a 100L fermenter to ferment, and the fermented liquid is LA medium (the composition of each liter is: cornstarch 3g, soybean protein powder 15g, corn steep liquor 25g, MnSO 4 0.0308mg, K 2 HPO 4 3g, KH 2 PO 4 1.5g, MgSO 4 0.5g, FeSO 4 0.1g, CaCO 3 1g, water is fixed to 1000mL, pH7.0), and liquid filling volume is 70L, and the b...

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Abstract

The invention discloses bacillus for controlling vegetable oomycetes disease and a biological agent and application. The bacillus is named as bacillus PPRI 78 and preserved in China Center for Type Culture Collection on Dec. 27th, 2010, and has the preservation number of CCTCC NO:M2010365. The biological agent for controlling the vegetable oomycetes disease can be obtained by carrying out deep liquid fermentation on the bacillus PPRI 78 to obtain a large amount of thalli and mixing the thalli with solid powder. The biological agent has the advantages of low cost, no toxicity, safety and environmental friendliness, and has a control effect of 70-75% for the vegetable oomycetes disease.

Description

technical field [0001] The invention belongs to the technical field of biological pesticides, and in particular relates to a bacillus for preventing and treating vegetable oomycosis, a biological preparation and its application. Background technique [0002] Vegetables are an important export-earning agricultural product in my country. The cultivated area only accounts for about 13% of the total arable land area, but the average annual output value reaches more than 800 billion yuan, and the average annual export earnings reach 6 billion US dollars. Vegetable diseases have become a major problem restricting the vegetable industry. Among them, oomycete diseases have caused serious losses to vegetable production. Vegetable oomycete diseases mainly include pepper blight, cucumber blight, cucumber downy mildew, and Chinese cabbage downy mildew. The annual loss of four kinds of vegetable oomycete diseases is nearly tens of billions. Vegetable oomycete diseases in my country are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A01N63/02A01P3/00C12R1/07
Inventor 林壁润蒲小明沈会芳李培谦潘群英
Owner PLANT PROTECTION RES INST OF GUANGDONG ACADEMY OF AGRI SCI
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