Microbial agent for controlling root-knot nematode and bacterial fertilizer thereof

Abstract

The invention belongs to the technical field of agriculture and discloses a microbial agent for controlling root-knot nematode. The microbial agent is prepared from bacillus subtilis, purpureocillium lilacinum, bacillus cereus and acremonium strictum, wherein the living bacteria count ratio of the bacillus subtilis to the purpureocillium lilacinum to the bacillus cereus to the acremonium strictum is (1-50): (1-50): (1-50): (1-50); and the living bacteria count is greater than 200,000,000 / ml. In addition, the invention also provides a bacterial fertilizer for controlling the root-knot nematode, which comprises the microbial agent, a fertilizer and a carrier. The microbial agent is combined with the fertilizer, so that the nutrient supply for accelerating the plant growth can be improved when nematode is controlled.

Description

technical field [0001] The invention belongs to the technical field of agriculture, and in particular relates to a microbial bacterial agent and bacterial fertilizer which can be used for root-knot nematode control. Background technique [0002] Root-knot nematode (Meloidogyne spp.) is a kind of plant parasitic nematode that seriously endangers agricultural production in the world. Root-knot nematode has a wide range of hosts and can infect more than 3,000 kinds of plants in 114 families, including monocotyledonous, dicotyledonous and herbaceous plants. There are 39 effective species recorded in my country, which can infect more than 3,000 plants in 114 families, such as food, economy, vegetables, fruit trees, flowers, and weeds, especially in Solanaceae, Cucurbitaceae, and Cruciferae in tropical, subtropical, and temperate regions. The damage is very serious, which can cause crop yield reduction by 10% to 20%, and can reach more than 75% in severe cases. Although the appli...

AI Technical Summary

Problems solved by technology

It is impossible to predict what effect the above bacterial agents will have after compounding, and can only be known through a large number of experiments