Antibiological inoculant for preventing and treating potato late blight
A technology of potato late blight and biocontrol agents, which is applied in the direction of chemicals, biocides, fungicides for biological control, etc. Control effect, inhibition of mycelial growth, easy operation effect
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Embodiment 1
[0064] The influence of embodiment 1 inoculum size on bacterial strain fermentation effect
[0065] Step 1: Select high-quality commercially available virus-free potatoes; commercially available Bacillus subtilis powder;
[0066] Step 2: Activation of the Bacillus subtilis powder: inoculate the Bacillus subtilis powder in the culture solution, and culture it on a shaker at 30°C and 150r / min for 36 hours to prepare the Bacillus subtilis powder seed liquid for future use;
[0067] Step 3: Fermentation: Inoculate the seed solution in the fermentation medium, the inoculation volume is 2%, 4%, 6%, 8%, 10%, respectively, the amount of culture liquid is 250mL, put 60mL in the Erlenmeyer flask, and incubate at 30°C , fermented under the condition of 150r / min for 7 days to obtain a fermentation liquid;
[0068] Step 4: Determining the activity of the fermented liquid: centrifuging the fermented liquid at 5000r / min for 5 minutes and then filtering, collecting the processed fermented li...
Embodiment 2
[0072] The impact of embodiment 2 rotating speed on bacterial strain fermentation effect
[0073] Step 1: Select high-quality commercially available virus-free potatoes; commercially available Bacillus subtilis powder;
[0074] Step 2: Activation of the Bacillus subtilis powder: inoculate the Bacillus subtilis powder in the culture solution, and culture it on a shaker at 30°C and 150r / min for 36 hours to prepare the Bacillus subtilis powder seed liquid for future use;
[0075] Step 3: Fermentation: inoculate the seed solution in the fermentation medium, the inoculation volume is 6%, and the culture liquid volume is 250mL, put 60mL in the Erlenmeyer flask, at 30°C, 110r / min, 120r / min, 130r / min , 140r / min, and 150r / min were fermented for 7 days to obtain a fermented liquid;
[0076] Step 4: Determining the activity of the fermented liquid: centrifuging the fermented liquid at 5000r / min for 5 minutes and then filtering, collecting the processed fermented liquid, and using P. inf...
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