Biologically fermented bacteriostatic agent, and preparation method and application thereof

A bio-fermentation and bacteriostatic technology, applied in the fields of botanical equipment and methods, biocides, chemicals for biological control, etc. bacteria, low cost, and the effect of improving quality and yield

Inactive Publication Date: 2019-11-12
厦门市民安创享实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to suppress the harm of harmful microorganisms to crops, agricultural antibacterial agents have emerged as the times require, but in the prior art, the phenomenon of crop diseases, insect pests and microbial hazards is usually alleviated by spraying pesticides, but the pesticides in the prior art are usually chemical Sy

Method used

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  • Biologically fermented bacteriostatic agent, and preparation method and application thereof
  • Biologically fermented bacteriostatic agent, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A bio-fermentation bacteriostat comprising the following raw materials in parts by weight:

[0050] 3 parts of garlic, 3 parts of onion, 3 parts of bitter melon, 3 parts of lemon, 0.8 parts of the first probiotic mixture and 18 parts of soybean water;

[0051] The first probiotic mixture comprises in parts by weight: 12 parts of Bacillus lateralis, 18 parts of Bacillus thuringiensis, 18 parts of yeast, 12 parts of Bacillus licheniformis, 20 parts of Bacillus subtilis, and 3 parts of Thiobacillus thiooxidans;

[0052] The soybean water is prepared from the following raw materials in parts by weight: 8 parts of soybeans, 0.5 parts of the second probiotic mixture, and 95 parts of water;

[0053] The second probiotic mixture comprises by weight: 12 parts of Streptococcus acidophilus, 12 parts of Lactobacillus bulgaricus, 18 parts of Bifidobacterium bifidum, 18 parts of Lactobacillus acidophilus, and 25 parts of Lactobacillus casei.

[0054] The preparation method of the ba...

Embodiment 2

[0063] A bio-fermentation bacteriostat comprising the following raw materials in parts by weight:

[0064] 6 parts of garlic, 6 parts of onion, 6 parts of bitter melon, 6 parts of lemon, 1.2 parts of the first probiotic mixture and 22 parts of soybean water;

[0065] The first probiotic mixture comprises in parts by weight: 18 parts of Bacillus lateralis, 22 parts of Bacillus thuringiensis, 22 parts of yeast, 18 parts of Bacillus licheniformis, 30 parts of Bacillus subtilis, 6 parts of Thiobacillus thiooxidans;

[0066] The soybean water is prepared from the following raw materials in parts by weight: 12 parts of soybeans, 0.8 parts of the second probiotic mixture, and 85 parts of water;

[0067] The second probiotic mixture comprises in parts by weight: 18 parts of Streptococcus acidophilus, 18 parts of Lactobacillus bulgaricus, 25 parts of Bifidobacterium bifidum, 25 parts of Lactobacillus acidophilus, and 35 parts of Lactobacillus casei.

[0068] The preparation method of ...

Embodiment 3

[0078] A bio-fermentation bacteriostat comprising the following raw materials in parts by weight:

[0079] 5 parts of garlic, 5 parts of onion, 5 parts of bitter melon, 5 parts of lemon, 1 part of the first probiotic mixture and 20 parts of soybean water;

[0080] The first probiotic mixture comprises in parts by weight: 12 parts of Bacillus lateralis, 18 parts of Bacillus thuringiensis, 18 parts of yeast, 12 parts of Bacillus licheniformis, 20 parts of Bacillus subtilis, and 3 parts of Thiobacillus thiooxidans;

[0081] The soybean water is prepared from the following raw materials in parts by weight: 8 parts of soybeans, 0.5 parts of the second probiotic mixture, and 95 parts of water;

[0082] The second probiotic mixture comprises by weight: 12 parts of Streptococcus acidophilus, 12 parts of Lactobacillus bulgaricus, 18 parts of Bifidobacterium bifidum, 18 parts of Lactobacillus acidophilus, and 25 parts of Lactobacillus casei.

[0083] The preparation method of the bacte...

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Abstract

A biologically fermented bacteriostatic agent provided by the invention adopts food materials as raw materials rich in source. A probiotic mixture and residues of ecological tofu production are added.Through a fermentation manner, effective bacteriostatic substances in the raw materials are fully released, and macromolecular substances in the raw materials are decomposed into small molecular substances and inorganic salts that are easily absorbed and utilized by plants, so that the bacteriostatic agent can effectively inhibit the growth and reproduction of harmful bacteria, and the small molecular substances and inorganic salts thereof can be used as biological fertilizers to provide nutrients required for crop growth. The bacteriostatic agent is prepared only from plants and is preparedthrough fermentation without addition of chemicals; the bacteriostatic agent is nontoxic and harmless, allows drug resistance of harmful bacteria to be not liable to generate, can improve environment,can balance microorganisms in the environment, and does not increase environmental burden. The raw materials are abundant, the cost is low, and the bacteriostatic effect is outstanding.

Description

technical field [0001] The invention belongs to the field of antibacterial agents, and in particular relates to an antibacterial agent for biological fermentation, its preparation method and application. Background technique [0002] There are a huge number of microorganisms in nature, and they are widely classified. Some microorganisms have a symbiotic effect on plants and are beneficial to the growth of plants. Is harmful, for harmful microorganisms, such as various germs. Harmful bacteria will have adverse effects on the growth of crops. First, it is easy to cause rot, spots, withering, ulcers and other phenomena in the lesion. The symptoms of bacterial diseases mainly include: rot, due to the decomposition of pectinase secreted by bacteria, the cells of the roots, stems, tubers, tubers, fruits, ears and other hypertrophic and juicy organs of the affected plants are dissociated, and the tissues collapse and rot, such as cabbage soft rot. Necrosis mainly occurs on the l...

Claims

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Application Information

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IPC IPC(8): A01N65/42A01P1/00A01P3/00C05G3/00
CPCA01N65/00A01N65/08A01N65/20A01N65/36A01N65/42C05G3/00
Inventor 宁成国
Owner 厦门市民安创享实业有限公司
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