Biologic bactericide and preparation method

Abstract

A biologic bactericide is prepared from the fermented liquid of the variant 0116 of Streptomyces roseoflaver, phenylethylphenol polyoxyvinylether, sodium acetate and acetic acid through slant culture, shaker culture, seeding tank culture, fermentor culture, depositing the fermented liquid, removing residual dregs, adding stabilizer and packing.

Description

Technical field: [0001] The invention relates to a biological bactericide for preventing and treating fruit thinning diseases, and also relates to a preparation method of the biological bactericide. Background technique [0002] The vast majority of traditional fungicides use chemical pesticides, which use the action of chemical substances in antibiotics to inhibit and kill germs. The production and use of such products will inevitably bring about pollution and pesticide residues and other phytotoxicity problems. For example, long-term frequent use of chemical pesticides can lead to resistance of bacteria and insect pests, and gradually reduce the efficacy of chemical pesticides themselves. In order to achieve the purpose of sterilization, it is necessary to increase the dosage. This will not only increase agricultural costs, but also increase the amount of pesticide residues, which is very unfavorable to human health and seriously pollutes the environment; due to the broad...

AI Technical Summary

Problems solved by technology

In practice, it is found that biopesticide fungicides have disadvantages such as poor control stability and slow action effect. A large number of practices have proved that the reason for the above slow action effect is that the survival rate of living cells and their metabolic strength after the application of microbial fungicides are different. It is closely related to the environment of the application site, and the difference in the environment will bring about the difference in the effect