6 results about "Kasugamycin" patented technology

This invention relates to a compound antibacterial agent and its application in open plant tissue culture. The active ingredients of the compound antibacterial agent include rifampin, kasugamycin, ticarcillin sodium clavulanic acid, and tetrachloroisophthalonitrile. The compound antibacterial agent can synergistically inhibit Agrobacterium rhizogenes or Rhodotorula glutinis, contaminating bacteria that are easily generated during plant tissue culture.

This invention relates to a nano-suspension containing thiazolium zinc and kasugamycin, wherein the mass ratio of thiazolium zinc to kasugamycin in the suspension is 7:1, and the particle size D90 of the suspension is 0.40 μm to 0.80 μm. The nano-suspension is prepared by thoroughly mixing thiazolium zinc technical, kasugamycin technical, necessary suspending agents, and water, followed by sand milling. In the suspension containing thiazolium zinc and kasugamycin prepared by this invention, the decomposition rate of kasugamycin is lower, and it is suitable for maintaining a low decomposition rate for extended periods in harsh environments.

The application discloses a microbial source bactericidal composition containing Leuconostoc mesenteroides WZ-44 and kasugamycin and application thereof. The bactericidal composition takes Leuconostoc mesenteroides WZ-44 fermentation liquor (or fermentation sterile filtrate) and kasugamycin as main effective components, wherein the mass ratio of the Leuconostoc mesenteroides WZ-44 fermentation liquor (or fermentation sterile filtrate) to the kasugamycin is 4999:1-99:1, and is further preferably 1499:1-499:1. The bactericidal composition shows a synergistic effect within the above-mentioned ratio range, overcomes and delays drug resistance of pathogenic bacteria, has a good prevention and control effect on pear fire blight, a long effective period and low application cost, is obviously superior to a single agent in the prevention and control effect, and greatly reduces the use amount of the kasugamycin.

This invention relates to the field of kasugamycin production technology, specifically disclosing a kasugamycin fermentation culture medium and a kasugamycin fermentation method. The fermentation basal culture medium and the supplemental culture medium are composed of the following components by volume percentage: 5-8% soybean meal, 0.1-0.5% sodium glutamate, 0.26-0.5% potassium dihydrogen phosphate, 0.25-0.5% corn steep liquor, 7-9% soybean oil, and 1-3% maltodextrin. The supplemental culture medium consists of 0.5-1.6% soybean meal and 0.1-0.3% inositol. This invention, by optimizing the basal culture medium formula and combining it with the addition of soybean meal and inositol in the middle and late stages, effectively increases the fermentation potency of kasugamycin. Simultaneously, it avoids the problem of increased fermentation broth viscosity and impaired dissolved oxygen transfer caused by an unreasonable carbon-nitrogen ratio in traditional fermentation processes. It significantly reduces the viscosity of the fermentation broth, improves oxygen supply, and is beneficial for cell growth and the synthesis of secondary metabolites.

The chitinase 3-like 1 (CHI3L1) inhibitor, specifically kasugamycin, provided by the present invention, suppresses the expression or activation of chitinase 3-like 1 (CHI3L1), thereby effectively preventing or treating infections with acid-fast bacteria, particularly non-tuberculous mycobacteria and various diseases caused by infection with acid-fast bacteria, particularly nontuberculous mycobacteria. In addition, by measuring the expression level of chitinase 3-like 1 (CHI3L1) protein, when the expression level is higher than that of a control group, it is possible to effectively predict infection with acid-fast bacteria, particularly non-tuberculous mycobacteria, the onset of diseases caused by infection with acid-fast bacteria, particularly non-tuberculous mycobacteria, or the prognosis of diseases related to infection with acid fast bacteria, particularly nontuberculous mycobacteria.

This invention relates to the field of biological control, and in particular to a compound agent for controlling pear fire blight, its preparation method, and its application. This invention provides a compound agent with Bacillus vesicularis FX1 fermentation broth and kasugamycin aqueous solution as active ingredients, which can effectively control pear fire blight. The compound agent, by combining Bacillus vesicularis FX1 fermentation broth and kasugamycin aqueous solution, exhibits a synergistic effect. It leverages the high efficiency and rapid bactericidal advantage of kasugamycin while increasing the colonization of Bacillus vesicularis FX1 on the tree surface, making it the dominant foliar flora and constructing a stable and balanced micro-ecosystem. This can reduce the use of chemical pesticides by 60%, leveraging the synergistic and complementary effects of bacteria and pesticides to improve disease control, achieving the goal of safe, efficient, and sustainable control of the occurrence, spread, and diffusion of the disease.