Solid-state fermentation production process of Bt (Bacillus thuringiensis) biological pesticide by utilizing food wastes to co-culture Bt and Bs (Bacillus subtilis)

Abstract

The invention belongs to the technical field of biological pesticides, and in particular provides a solid-state fermentation production process of a Bacillus thuringiensis biological pesticide by utilizing food wastes to co-culture Bacillus thuringiensis and Bacillus subtilis. The production process comprises the following specific steps of: weighing a certain amount of dry food wastes, inoculating with a 10-30wt% mixed strain of Bt (Bacillus thuringiensis) and Bs (Bacillus subtilis), and fermenting while controlling the initial water content of the culture medium at 45 -60%, pH value at 6.5-8.5 and thickness at 1-6 cm for 40-50 hours to obtain the Bt biological pesticide raw powder. Compared with the Bt biological pesticide product prepared by Bt fermentation, the Bt biological pesticide product prepared by co-culturing Bs and Bt with the food wastes has higher titer, and can be directly used for agricultural production. The production process improves the utilization efficiency of the food wastes and the product titer, and realizes the resource treatment of the food wastes and the popularization of the pollution-free Bt biological pesticides.

Description

technical field

[0001] The invention belongs to the technical field of biopesticides, and in particular provides a production process for producing Bacillus thuringiensis biopesticides by co-cultivating Bacillus thuringiensis and Bacillus subtilis through solid-state fermentation using kitchen waste, which is suitable for industrial production . Background technique

[0002] There are two types of microbial fermentation methods: liquid submerged fermentation and solid-state fermentation. "Progress in Chemical Industry" (2002, 21, 1: P37-41) reported that the yield of solid-state fermentation of many modern biological products is much higher than that of liquid submerged fermentation. High power consumption has become an obstacle to the further development of submerged fermentation, forcing it to develop in the direction of high concentration and high viscosity. However, the limit of high concentration and viscosity is solid-state fermentation. Therefore, solid-state fermen...