Biological agent for preventing and treating peanut root rot and preparation method thereof

Abstract

The invention discloses a biological agent for preventing and treating peanut root rot and a preparation method thereof, and particularly relates to the technical field of prevention and treatment of peanut root rot, the biological agent is prepared from 5-10 parts of bacillus subtilis, 20-30 parts of functional bacterium stock, 30-45 parts of lactic acid bacteria fermentation mother liquor, 15-20 parts of calcium nitrate, 15-20 parts of urea, 20-25 parts of brown sugar, 5-10 parts of vitamin B12, 10-15 parts of aspirin, 5-10 parts of wicker and 10-15 parts of monopotassium phosphate. Bacillus subtilis has the functions of improving crop stress resistance, fixing nitrogen and the like, plant growth can be promoted, immunity can be improved, functional bacterium stock seeds play the roles of resisting diseases, promoting growth and the like in modes of secreting antibacterial substances, competing nutrition and the like, lactic acid bacteria fermentation mother liquor is mainly used for water regulation and control, water quality can be improved, and in the agriculture and breeding industry, the bacillus subtilis has a good application prospect. The microbial agents can be used as drugs, fertilizers, conditioning agents and the like, and can improve the microenvironment of soil, promote the growth of crops and improve the disease resistance.

Description

Technical Field

[0001] The invention relates to the technical field of peanut root rot prevention and treatment, and more specifically, to a biological agent for preventing and treating peanut root rot and a preparation method thereof. Background Art

[0002] Peanut root rot can occur during the growth period of peanuts. Infected plants are short, leaves turn yellow from bottom to top, dry up and fall off, the outer bark of the main root turns black and rots, until the whole plant dies. The disease is mainly spread by rain and fields. Waterlogging in the field during the seedling stage, low ground temperature or sowing too early or too deep are all likely to cause the disease.

[0003] At present, peanut root rot is mainly controlled by chemical agents, that is, mixing seeds with 50% carbendazim wettable powder at 0.3% of the seed weight, or spraying 50% carbendazim 1000 times diluted for control in the early stage of the disease. Carbendazim is a chemical fungicide, which can easily cause pesticide residues and cause pathogens to develop resistance. Summary of the invention

[0004] In order to overcome the above-mentioned defects of the prior art, an embodiment of the present invention provides a biological agent for preventing and treating peanut root rot. By using Bacillus subtilis, functional bacteria original species and lactic acid bacteria yeast liquid as main raw materials, and calcium nitrate, urea, brown sugar, vitamins, aspirin, willow branches and potassium dihydrogen phosphate as auxiliary raw materials, the prepared biological agent can effectively kill the pathogens that cause root rot, thereby achieving the purpose of preventing and treating peanut root rot and increasing peanut planting yield.

[0005] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a biological agent for preventing and treating peanut root rot, wherein the raw materials used include 5-10 parts of Bacillus subtilis, 20-30 parts of functional bacteria original species, 30-45 parts of lactic acid bacteria yeast solution, 15-20 parts of calcium nitrate, 15-20 parts of urea, 20-25 parts of brown sugar, 5-10 parts of vitamin B12, 10-15 parts of aspirin, 5-10 parts of willow branches, and 10-15 parts of potassium dihydrogen phosphate.

[0006] In a preferred embodiment, the ratio of the Bacillus subtilis to water is 1:10-1:20, the ratio of the yeast to the lactic acid bacteria is generally 1:9-2:1, the ratio of the urea to water is 1:1.5, the ratio of the potassium dihydrogen phosphate to water is 5:1, and the brown sugar and water are evenly mixed at a ratio of 1:10.

[0007] In a preferred embodiment, the raw materials used (by weight) include 37.5 parts of lactic acid bacteria yeast solution, 25 parts of functional bacteria original species, 7.5 parts of Bacillus subtilis, 27.8 parts of vitamin B1, 17.5 parts of urea, 17.5 parts of calcium nitrate, 22.5 parts of brown sugar, 5 parts of willow branches, 12.5 parts of aspirin, and 12.5 parts of potassium dihydrogen phosphate.

[0008] In a preferred embodiment, the raw materials used (by weight) include 39 parts of lactic acid bacteria yeast liquid, 22.5 parts of functional bacteria original species, 8.5 parts of Bacillus subtilis, 5.5 parts of vitamin B12, 16.5 parts of urea, 16.5 parts of calcium nitrate, 21.5 parts of brown sugar, 7 parts of willow branches, 10.5 parts of aspirin, and 10.5 parts of potassium dihydrogen phosphate.

[0009] The present invention also includes a method for preparing a biological agent for preventing and treating peanut root rot, and the specific processing steps are as follows:

[0010] S1), prepare raw materials; prepare 10-15 grams of bacteria for every 10-15 kilograms of bacterial agent.

[0011] S2), preparation of Bacillus subtilis: inoculate Bacillus subtilis onto millet infusion medium, take a certain amount of live bacteria from the Bacillus subtilis mother solution, use a pipette or a weighing instrument to accurately measure, and drop the obtained live bacterial suspension onto the surface of the culture medium, place the culture dish or culture bottle in a preheated incubator, maintain an appropriate temperature between 28°C and 30°C, and the culture time usually takes 24 to 48 hours. After the culture is completed, observe whether there is uniform bacterial growth in the culture dish or culture bottle. When the culture reaches a suitable concentration, spore collection can be started, which usually involves rinsing the surface of the culture dish or culture bottle with distilled water to collect spores. The collected spore solution can be centrifuged or filtered to remove bacterial residues, and the collected spores are stored in an appropriate manner, usually in a refrigerator at 4°C.

[0012] S3) Preparation of functional bacteria stock: First, cut the willow branches used to make the bacteria into small pieces, then put them in the disinfection pool, cover them and add clean water. The clean water must cover the willow branches. Soak the willow branches thoroughly and add a small amount of quicklime until the pH value is alkaline. Then drain the willow branches and put them into a polypropylene bacteria bag. The bag must be placed in a pressure cooker and steamed for 3-10 hours for sterilization. After cooling, it can be inoculated. After inoculation, the bacteria that are stored for a long time must be placed in a constant temperature box for activation and culture before use. The culture temperature is increased. The activation culture time is generally about 1-3 days.

[0013] S4), preparation of lactic acid bacteria yeast liquid; clean and disinfect the fermentation container thoroughly with hot water, and dry it for later use, then pour the milk into a pot, heat it to about 60°C, take out an appropriate amount of lactic acid starter and sprinkle it on the surface of the milk, stir it evenly with a stirring rod, cover it with a lid, and place the container in a warm and well-ventilated place. After fermentation is completed for 6-8 hours, it can be stored in the refrigerator.

[0014] S5), mixing preparation; take the strains prepared in S1 to S4 and 15-20 parts of calcium nitrate, 15-20 parts of urea, 20-25 parts of brown sugar, 5-10 parts of vitamin B12, 10-15 parts of aspirin, 5-10 parts of willow branches, and 10-15 parts of potassium dihydrogen phosphate, mix and stir evenly, seal the container and expose it to the sun for one day to produce original microbial bacterial liquid. When using, dilute the original liquid with water 100 times.

[0015] In a preferred embodiment, the ratio of willow branches to clean water in step S3 is 1:1.5-1:2.

[0016] In a preferred embodiment, the vitamin B12 is diluted at a ratio of 1:1000.

[0017] In a preferred embodiment, in step S4, the ratio of adding lactic acid starter to milk is 1:1.5.

[0018] Technical effects and advantages of the present invention:

[0019] 1. By using Bacillus subtilis, functional bacteria and lactic acid bacteria fermented yeast as main raw materials, and calcium nitrate, urea, brown sugar, vitamins, aspirin, willow branches and potassium dihydrogen phosphate as auxiliary raw materials, the prepared biological agent can effectively kill the pathogens that cause root rot, achieve the purpose of preventing and controlling peanut root rot, and increase the yield of peanut planting;

[0020] 2. Bacillus subtilis has the functions of increasing crop resistance and nitrogen fixation, which can promote plant growth and improve immunity. Functional bacteria stocks play disease resistance and growth promotion roles by secreting antibacterial substances and competing for nutrients. Lactic acid bacteria yeast liquid is mainly used for water regulation and can improve water quality. In agriculture and animal husbandry, these microbial agents can be used as medicines, fertilizers, regulators and other roles, which can improve soil microenvironment, promote crop growth and enhance disease resistance. DETAILED DESCRIPTION

[0021] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] Embodiment 1:

[0023] The invention provides a biological agent for preventing and treating peanut root rot. The raw materials used include 5-10 parts of Bacillus subtilis, 20-30 parts of functional bacteria original species, 30-45 parts of lactic acid bacteria yeast solution, 15-20 parts of calcium nitrate, 15-20 parts of urea, 20-25 parts of brown sugar, 5-10 parts of vitamin B12, 10-15 parts of aspirin, 5-10 parts of willow branches, and 10-15 parts of potassium dihydrogen phosphate.

[0024] Specifically in this embodiment: the raw materials used (by weight) include 37.5 parts of lactic acid bacteria yeast solution, 25 parts of functional bacteria stock, 7.5 parts of Bacillus subtilis, 27.8 parts of vitamin B1, 17.5 parts of urea, 17.5 parts of calcium nitrate, 22.5 parts of brown sugar, 5 parts of willow branches, 12.5 parts of aspirin, and 12.5 parts of potassium dihydrogen phosphate;

[0025] The ratio of the Bacillus subtilis to water is 1:10, the ratio of the yeast to the lactic acid bacteria is usually 1:9, the ratio of the urea to water is 1:1.5, the ratio of the potassium dihydrogen phosphate to water is 5:1, and the brown sugar and water are evenly mixed at a ratio of 1:10;

[0026] The preparation method of the biological agent for preventing and controlling peanut root rot is as follows:

[0027] S1. Prepare raw materials: prepare 10 grams of bacteria for every 10 kilograms of bacterial agent.

[0028] S2. Preparation of Bacillus subtilis: inoculate Bacillus subtilis onto millet infusion medium, take a certain amount of live bacteria from the Bacillus subtilis mother solution, use a pipette or a weighing instrument to accurately measure, and drop the obtained live bacterial suspension onto the surface of the culture medium, place the culture dish or culture bottle in a preheated incubator, maintain the appropriate temperature at 28°C, and the culture time usually takes 24 to 48 hours. After the culture is completed, observe whether there is uniform bacterial growth in the culture dish or culture bottle. When the culture reaches a suitable concentration, spore collection can be started, which usually involves rinsing the surface of the culture dish or culture bottle with distilled water to collect spores. The collected spore solution can be centrifuged or filtered to remove bacterial residues, and the collected spores are stored in an appropriate manner, usually in a refrigerator at 4°C.

[0029] S3. Preparation of functional bacteria stock: First, cut the willow branches used to make the bacteria into small pieces, then put them in the disinfection pool, cover them and add clean water. The clean water must cover the willow branches. Soak the willow branches thoroughly and add a small amount of quicklime until the pH value is alkaline. Then drain the willow branches and put them into a polypropylene bacteria bag. The bag must be placed in a pressure cooker and steamed for 3-10 hours for sterilization. After cooling, it can be inoculated. After inoculation, the bacteria that are stored for a long time must be placed in a constant temperature box for activation and culture before use. The culture temperature is increased. The activation culture time is generally about 1-3 days.

[0030] S4. Preparation of lactic acid bacteria yeast liquid: Clean and disinfect the fermentation container thoroughly with hot water, and dry it for later use. Then pour the milk into a pot and heat it to about 60°C. Take out an appropriate amount of lactic acid starter and sprinkle it on the surface of the milk. Stir it evenly with a stirring rod. After covering the lid, place the container in a warm and well-ventilated place. After fermentation is completed for 6-8 hours, it can be stored in the refrigerator.

[0031] S5, mixing preparation; take the bacteria prepared in S1 to S4 and 17.5 parts of calcium nitrate, 17.5 parts of urea, 22.5 parts of brown sugar, 27.8 parts of vitamin B1, 12.5 parts of aspirin, 5 parts of willow branches, and 12.5 parts of potassium dihydrogen phosphate, mix and stir evenly, seal the container and expose it to the sun for one day to produce original microbial bacterial liquid. When using, dilute the original liquid with water 100 times.

[0032] Embodiment 2:

[0033] The invention provides a biological agent for preventing and treating peanut root rot. The raw materials used include 5-10 parts of Bacillus subtilis, 20-30 parts of functional bacteria original species, 30-45 parts of lactic acid bacteria yeast solution, 15-20 parts of calcium nitrate, 15-20 parts of urea, 20-25 parts of brown sugar, 5-10 parts of vitamin B12, 10-15 parts of aspirin, 5-10 parts of willow branches, and 10-15 parts of potassium dihydrogen phosphate.

[0034] Specifically in this embodiment: the raw materials used (by weight) include 39 parts of lactic acid bacteria yeast solution, 22.5 parts of functional bacteria stock, 8.5 parts of Bacillus subtilis, 5.5 parts of vitamin B12, 16.5 parts of urea, 16.5 parts of calcium nitrate, 21.5 parts of brown sugar, 7 parts of willow branches, 10.5 parts of aspirin, and 10.5 parts of potassium dihydrogen phosphate;

[0035] The ratio of the Bacillus subtilis to water is 1:20, the ratio of the yeast to the lactic acid bacteria is usually 2:1, the ratio of the urea to water is 1:1.5, the ratio of the potassium dihydrogen phosphate to water is 5:1, and the brown sugar and water are evenly mixed at a ratio of 1:10;

[0036] The preparation method of the biological agent for preventing and controlling peanut root rot is as follows:

[0037] S1. Prepare raw materials: prepare 15 grams of bacteria for every 15 kilograms of bacterial agent.

[0038] S2. Preparation of Bacillus subtilis: inoculate Bacillus subtilis onto millet infusion medium, take a certain amount of live bacteria from the Bacillus subtilis mother solution, use a pipette or a weighing instrument to accurately measure, and drop the obtained live bacterial suspension onto the surface of the culture medium, place the culture dish or culture bottle in a preheated incubator, maintain the appropriate temperature at 30°C, and the culture time usually takes 24 to 48 hours. After the culture is completed, observe whether there is uniform bacterial growth in the culture dish or culture bottle. When the culture reaches a suitable concentration, spore collection can be started, which usually involves rinsing the surface of the culture dish or culture bottle with distilled water to collect spores. The collected spore solution can be centrifuged or filtered to remove bacterial residues, and the collected spores are stored in an appropriate manner, usually in a refrigerator at 4°C.

[0039] S3. Preparation of functional bacteria stock: First, cut the willow branches used to make the bacteria into small pieces, then put them in the disinfection pool, cover them and add clean water. The clean water must cover the willow branches. Soak the willow branches thoroughly and add a small amount of quicklime until the pH value is alkaline. Then drain the willow branches and put them into a polypropylene bacteria bag. The bag must be placed in a pressure cooker and steamed for 3-10 hours for sterilization. After cooling, it can be inoculated. After inoculation, the bacteria that are stored for a long time must be placed in a constant temperature box for activation and culture before use. The culture temperature is increased. The activation culture time is generally about 1-3 days.

[0040] S4. Preparation of lactic acid bacteria yeast liquid: Clean and disinfect the fermentation container thoroughly with hot water, and dry it for later use. Then pour the milk into a pot and heat it to about 60°C. Take out an appropriate amount of lactic acid starter and sprinkle it on the surface of the milk. Stir it evenly with a stirring rod. After covering the lid, place the container in a warm and well-ventilated place. After fermentation is completed for 6-8 hours, it can be stored in the refrigerator.

[0041] S5, mixing preparation; take the bacteria prepared in S1 to S4 and 16.5 parts of calcium nitrate, 16.5 parts of urea, 21.5 parts of brown sugar, 5.5 parts of vitamin B12, 10.5 parts of aspirin, 7 parts of willow branches, and 10.5 parts of potassium dihydrogen phosphate, mix and stir evenly, seal the container and expose it to the sun for one day to produce original microbial bacterial liquid. When using, dilute the original liquid with water 100 times.

[0042] Embodiment 3:

[0043] Different proportions of the microbial agents prepared in Examples 1-2 were respectively used to conduct field experiments in soils with peanut root rot. The experiments were conducted 30 days after the peanut seedlings were grown. The experiment was divided into 3 groups, each group had 500 peanut seedlings, and the fertilizer application rate of each group was 100 kg / mu. Water was applied once every 5 days, and the watering rate of each group was the same. Each group was repeated 3 times, and the following data were obtained:

[0044] Experimental Group Disease index / % Control effect / % Example 1 29 34.1 Example 2 28.5 36.4

[0045] It can be seen from the above table that both Example 1 and Example 2 have certain control effects, wherein the control effect of Example 1 and a single dose of peanut root rot is about 35%, while the control effect of Example 2 compared with Example 1 is about 45%. It can be concluded that the biological bacterial agent prepared by the present invention can greatly reduce the disease index of peanuts and has a good control effect on peanut root rot.

[0046] Finally: The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A biological agent for preventing and treating peanut root rot, characterized in that: The composition by weight is as follows: 5-10 parts of Bacillus subtilis, 20-30 parts of functional bacteria original species, 30-45 parts of lactic acid bacteria yeast solution, 15-20 parts of calcium nitrate, 15-20 parts of urea, 20-25 parts of brown sugar, 5-10 parts of vitamin B12, 10-15 parts of aspirin, 5-10 parts of willow branches, and 10-15 parts of potassium dihydrogen phosphate.

2. A biological agent for preventing and controlling peanut root rot according to claim 1, characterized in that: The ratio of the Bacillus subtilis to water is 1:10-1:20, the ratio of the yeast to the lactic acid bacteria is usually 1:9-2:1, the ratio of the urea to water is 1:1.5, the ratio of the potassium dihydrogen phosphate to water is 5:1, and the brown sugar and water are evenly mixed at a ratio of 1:

10.

3. The biological agent for preventing and controlling peanut root rot according to claim 1, characterized in that: The raw materials used (by weight) include 37.5 parts of lactic acid bacteria yeast liquid, 25 parts of functional bacteria original species, 7.5 parts of Bacillus subtilis, 27.8 parts of vitamin B1, 17.5 parts of urea, 17.5 parts of calcium nitrate, 22.5 parts of brown sugar, 5 parts of willow branches, 12.5 parts of aspirin, and 12.5 parts of potassium dihydrogen phosphate.

4. The biological agent for preventing and controlling peanut root rot according to claim 1, characterized in that: The raw materials used (by weight) include 39 parts of lactic acid bacteria yeast liquid, 22.5 parts of functional bacteria original species, 8.5 parts of Bacillus subtilis, 5.5 parts of vitamin B12, 16.5 parts of urea, 16.5 parts of calcium nitrate, 21.5 parts of brown sugar, 7 parts of willow branches, 10.5 parts of aspirin, and 10.5 parts of potassium dihydrogen phosphate.

5. A method for preparing a biological agent for preventing and controlling peanut root rot, comprising the biological agent for preventing and controlling peanut root rot according to any one of claims 1 to 4, characterized in that: The following preparation steps are also included: S1), prepare raw materials; prepare 10-15 grams of bacteria for every 10-15 kilograms of bacterial agent; S2), preparation of Bacillus subtilis: inoculating Bacillus subtilis onto millet infusion medium, taking a certain amount of live bacteria from the mother solution of Bacillus subtilis, using a pipette or a weighing instrument to accurately measure, and dripping the obtained live bacterial suspension onto the surface of the culture medium, placing the culture dish or culture bottle into a preheated incubator, and maintaining an appropriate temperature between 28°C and 30°C. The culture time usually takes 24 to 48 hours. After the culture is completed, observe whether there is uniform bacterial growth in the culture dish or culture bottle. When the culture reaches a suitable concentration, spore collection can be started, which usually involves rinsing the surface of the culture dish or culture bottle with distilled water to collect spores. The collected spore solution can be centrifuged or filtered to remove bacterial residues, and the collected spores are stored in an appropriate manner, usually in a refrigerator at 4°C; S3), preparation of functional bacteria stock; first, cut the willow branches used to make the bacteria into small pieces, then put them in the disinfection pool, cover them and add clean water. The clean water must cover the willow branches. After soaking the willow branches, add a small amount of quicklime until the pH value is alkaline. Then drain the water from the willow branches and put them into a polypropylene bacteria bag. The bag must be placed in a pressure cooker and boiled for 3-10 hours for sterilization. After cooling, it can be inoculated. After inoculation, the bacteria that are stored for a long time must be placed in a constant temperature box for activation and culture before use. The culture temperature is increased. The activation culture time is generally about 1-3 days; S4), preparation of lactic acid bacteria fermentation liquid; thoroughly clean and disinfect the fermentation container with hot water, and dry it for later use, then pour the milk into a pot, heat it to about 60°C, take out an appropriate amount of lactic acid fermentation agent and sprinkle it on the surface of the milk, stir it evenly with a stirring rod, cover it with a lid, and place the container in a warm and well-ventilated place. After the fermentation is completed for 6-8 hours, it can be stored in a refrigerator for refrigeration; S5), mixing preparation; take the strains prepared in S1 to S4 and 15-20 parts of calcium nitrate, 15-20 parts of urea, 20-25 parts of brown sugar, 5-10 parts of vitamin B12, 10-15 parts of aspirin, 5-10 parts of willow branches, and 10-15 parts of potassium dihydrogen phosphate, mix and stir evenly, seal the container and expose it to the sun for one day to produce original microbial bacterial liquid. When using, dilute the original liquid with water 100 times.

6. The method for preparing a biological agent for preventing and controlling peanut root rot according to claim 6, characterized in that: In step S3, the ratio of willow branches to clean water is 1:1.5-1:

2.

7. The method for preparing a biological agent for preventing and controlling peanut root rot according to claim 1, characterized in that: The vitamin B12 is diluted at a ratio of 1:1000.

8. The method for preparing a biological agent for preventing and controlling peanut root rot according to claim 1, characterized in that: In step S4, the ratio of adding lactic acid starter to milk is 1:1.5.