Application of hansenula anomala in preparing citrus fruit fly bait
A technology of hansenula and bait, applied in the direction of attracting pests, application, chemicals for biological control, etc., to achieve good lure effect and good lure effect
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Embodiment 1
[0031] A citrus fruit fly lure bait is composed of Hansenula anomalies hydrolyzed fermentation broth and auxiliary baits, the volume ratio of the Hansenula anomalies hydrolyzed fermentation broth to auxiliary baits is 1:1.
[0032] Described auxiliary bait is made up of the composition of following mass percentage:
[0033] Polyvalent peptone 15%;
[0034] brown sugar 10%;
[0035] Ammonium acetate 1.5%;
[0036] Methylparaben 0.15%;
[0037] water balance.
[0038] The preparation method comprises the following steps:
[0039] 1. Material preparation
[0040] Hansenula anomaly strains were purchased from Agricultural Culture Collection of China (ACCC), polyvalent peptone was purchased from Qingdao Hi-Tech Park Haibo Biotechnology Co., Ltd. brown sugar, vinegar, ammonium acetate, The preservatives are all commercially available products, and the vinegar is white vinegar or mature vinegar or old mature vinegar.
[0041] YPD medium composition (mass%): 1% yeast extract po...
Embodiment 2
[0059] A citrus fruit fly lure bait is composed of Hansenula anomalies hydrolyzed fermentation broth and auxiliary baits, the volume ratio of the Hansenula anomalies hydrolyzed fermentation broth to auxiliary baits is 1:0.5.
[0060] Described auxiliary bait is made up of the composition of following mass percentage:
[0061] Polyvalent peptone 20%;
[0062] Brown sugar 8%;
[0063] Vinegar 10%;
[0064] Sodium Benzoate 0.1%;
[0065] water balance.
[0066] The preparation method is the same as in Example 1.
Embodiment 3
[0068] A citrus fruit fly lure bait, which is composed of Hansenula anomalies hydrolyzed fermentation liquid and auxiliary baits, the volume ratio of the Hansenula anomalies hydrolyzed fermentation liquid and auxiliary baits is 1:2.
[0069] Described auxiliary bait is made up of the composition of following mass percentage:
[0070] Polyvalent peptone 5%;
[0071] brown sugar 20%;
[0072] Vinegar 20%;
[0073] Sodium Benzoate 0.3%;
[0074] water balance.
[0075] The preparation method is the same as in Example 1.
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