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Bacillus amyloliquefaciens HZ179 and application thereof in preparation of microbial insecticide

A technology of microbial insecticide and amyloliquefaciens spores, which is applied to the field of Bacillus amyloliquefaciens HZ179 and its application in the preparation of microbial insecticides, to achieve obvious poisonous effect, short fermentation cycle and low production cost

Active Publication Date: 2016-02-17
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, aphids are the main carrier of various viral diseases. In view of the fact that there is almost no virus disease control agent that can really solve the problem at home and abroad, the current prevention and control of viral diseases is mainly carried out indirectly by controlling the spread of aphids.

Method used

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  • Bacillus amyloliquefaciens HZ179 and application thereof in preparation of microbial insecticide
  • Bacillus amyloliquefaciens HZ179 and application thereof in preparation of microbial insecticide
  • Bacillus amyloliquefaciens HZ179 and application thereof in preparation of microbial insecticide

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preparation example Construction

[0029] Two, the preparation of microbial insecticide:

[0030] 1. Culture medium and culture process

[0031] Among the present invention, the preparation method of microbial insecticide comprises the following steps:

[0032] (1) Ferment the strain of Bacillus amyloliquefaciens HZ179 in the culture medium by means of liquid submerged fermentation to obtain a fermentation liquid; during fermentation, the temperature is controlled at 36-39°C, the pH value is 7-8, and the fermentation time is 25-40 hours ;

[0033] (2) The fermented liquid is prepared into water or powder, and at least one of preservatives, emulsifiers or UV protectors is added as a carrier during the preparation process; the final strain concentration obtained is 10 8 ~10 10 CFU / mL water product, or strain concentration of 10 8 ~10 10 CFU / g powder product.

[0034] The liquid submerged fermentation method is a technique mastered by those skilled in the art and belongs to a well-known technique in the art....

Embodiment 1

[0038] Embodiment 1: the preparation of spore-containing 10 billion / ml water preparation product

[0039] In a 70L fermentation tank, according to bran 2.5%, soybean meal powder 1.5%, corn starch 1.0%, yeast extract 0.4%, NaCl 0.5%, KH 2 PO 4 0.3%, MgSO 4 0.15%, made into 50L culture medium, adjusted to pH 7.0, cooled to 38°C after 30 minutes at 121°C, inoculated with 5% production bacteria, and shaken at 38°C for 36 hours to obtain spore content of 5.5 billion / mL fermentation broth. The fermented liquid is concentrated by precipitation and diluted into a suspension containing 10 billion spores / ml, and then 0.12% sodium benzoate and 10% saponin are added as preservatives and emulsifiers respectively to obtain the product. The product has a spore content of 10 billion / ml, a suspension rate of 65-90%, a pH of 4.5-7.0, and a fineness of 95% through a 100-mesh sieve.

Embodiment 2

[0040] Embodiment 2: the preparation of spore-containing 100 million / ml water preparation product

[0041] In a 70L fermenter, according to glucose 3.0%, soybean cake powder 2.5%, corn steep liquor 1.5%, NaCl 0.3%, MgSO 4 0.15%, made into 50L culture medium, adjust the pH to 8.0, cool to 39°C after 30min at 121°C, inoculate the production bacteria at a ratio of 5%, shake and culture at 39°C for 25 hours, and obtain a spore content of 3 billion / mL fermentation broth. The fermented liquid is diluted to form a suspension with a spore content of 100 million / ml, and then 0.15% sodium benzoate and 10% saponin are added as preservatives and emulsifiers respectively to obtain the product. The product has a spore content of 100 million / ml, a suspension rate of 70-90%, a pH of 4.5-7.0, and a fineness of 95% through a 100-mesh sieve.

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Abstract

The invention relates to the technology of microbial insecticides and aims to provide bacillus amyloliquefaciens HZ179 and an application thereof in preparation of a microbial insecticide. The bacillus amyloliquefaciens HZ179 is preserved in CGMCC (China General Microbiological Culture Collection Center), and the preservation number is CGMCC No: 11358. Compared with the prior art, the bacillus amyloliquefaciens HZ179 has the benefits as follows: the strain has remarkable toxic action on aphids, the effective ingredient of the insecticide is the bacillus amyloliquefaciens HZ179 and is non-toxic for people and livestock, and compared with a chemical pesticide, the insecticide has the characteristic of safety. The microbial insecticide can be prepared with a microbial fermentation technology; a fermentation medium adopts common agricultural byproducts as main ingredients, the fermentation period is shorter, and accordingly, the production cost is lower.

Description

technical field [0001] The invention relates to the technology of microbial pesticides, in particular to a bacillus amyloliquefaciens HZ179 and its application in the preparation of microbial pesticides. Background technique [0002] Aphids are one of the most difficult and common major pests in agricultural production in my country. They occur in large areas every year in food crops and economic crops. Especially in recent years, my country's protected cultivation has developed rapidly and has gradually become an important carrier of agricultural modernization. The application of anti-insect nets in protected cultivation has effectively reduced pests such as silk borer, yellow melon, and Spodoptera litura, while small insects such as aphids have quickly become important pests due to the protection of facilities, which have seriously affected the yield and commodity of protected cultivation of melons, fruits and vegetables. sex. At present, the control of aphids mainly rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A01N63/00A01N63/02A01P7/04C12R1/07
Inventor 竺利红施跃峰
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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