CN111528237A

CN111528237A - Application of microbial fermentation preparation in biological control of tea lesser leafhoppers

Info

Publication number: CN111528237A
Application number: CN202010369192.9A
Authority: CN
Inventors: 刘莉; 戴陵江; 樊萍
Original assignee: Jiangsu Chunjiang Biotechnology Co ltd
Current assignee: Jiangsu Chunjiang Biotechnology Co ltd
Priority date: 2020-05-04
Filing date: 2020-05-04
Publication date: 2020-08-14

Abstract

The invention discloses an application of a microbial fermentation preparation in biological control of tea lesser leafhoppers, which adopts bacillus altitudinis, bacillus subtilis and bacillus licheniformis to ferment in liquid fermentation liquor added with areca nuts, oleander leaves and tea withered; a large amount of plant secondary metabolites aiming at the tea lesser leafhoppers are generated in the fermentation liquor, so that the tea lesser leafhoppers are killed, meanwhile, surface active substances such as lipopeptide substances and the like are generated, so that the plant resistance is enhanced, the secondary products are induced to generate non-specific resistance, and meanwhile, a large amount of plant growth regulating substances are also generated in the fermentation liquor, so that the normal physiological activity of the plant is facilitated, the inorganic nutrition of the plant is increased, and the plant vigor is enhanced; the composition can prevent and control tea lesser leafhoppers, promote the development of tea leaves, enhance photosynthesis and improve the quality of the leaves, and the improvement degree of the tea scale insects after spraying can exceed more than 80 percent, thereby being beneficial to reducing pesticide residues and improving the safety of tea picking in autumn.

Description

Application of microbial fermentation preparation in biological control of tea lesser leafhoppers

Technical Field

The invention relates to an application of a microbial fermentation preparation in biological control of tea lesser leafhoppers, belonging to the technical field of biological control.

Background

Tea lesser leafhopper belongs to the hemiptera leafhopper family, is a main pest of tea trees in China, and mainly damages tea tree buds and leaves, the damaged buds and leaves have yellow margins and red veins, further leaf apex and leaf margin atrophy and scorch, growth stagnation and bud and leaf shedding, thereby seriously affecting the yield and quality of tea.

The chemical prevention and control of the tea lesser leafhopper can adopt 25 percent imidacloprid and 25 percent acetamiprid (2: 1) to dilute 1000 times and 2500 times to spray to control the population density of the lesser leafhopper; the advantages are quick effect, good effect, no limitation of area, season and area, and good prevention and control effect on different insect states of lesser leafhopper; the disadvantage is that beneficial organisms are damaged while the lesser leafhoppers are killed, the ecological balance is destroyed, and the 3R consequence is generated.

Disclosure of Invention

The invention aims to overcome the defect that the ecological balance of the tea lesser leafhoppers controlled by a chemical method in the prior art is damaged, and provides the application of a microbial fermentation preparation in biological control of the tea lesser leafhoppers.

In order to solve the technical problems, the invention provides the following technical scheme:

the application of a microbial fermentation preparation in biological control of tea lesser leafhoppers is characterized in that the microbial fermentation preparation is prepared by liquid fermentation of mixed strains of bacillus hyperbiliensis, bacillus subtilis and bacillus licheniformis.

Further, the bacillus altitudinis is preserved in the preservation center of the china type culture collection of wuhan university at 2015, 1 month and 7 days, and the preservation numbers are as follows: bacillus altitudinis of Bacillus sp.sybc hb4, CCTCC M2015018. The information on the deposit of the biological material sample of this strain is disclosed in the Japanese patent application laid-open (application No. 201510275231, application No. 2015.05.25).

Further, the ratio of the bacillus altitudinis to the bacillus subtilis to the bacillus licheniformis is 1-2: 3-5: 1.

Further, 45-65 g/L of areca nut, 8-15 g/L of oleander leaf and 28-45 g/L of tea seed cake are added into the culture medium during fermentation.

Further, the fermentation is carried out for 4-8 days at the temperature of 28-32 ℃ with limited oxygen.

Further, filtering the fermentation liquor at 100 meshes, diluting by 80-120 times, and spraying on leaf surfaces.

The invention has the following beneficial effects: the invention adopts bacillus altitudinis, bacillus subtilis and bacillus licheniformis to ferment in liquid fermentation liquor added with areca nut, oleander leaves and tea seed cake; a large amount of plant secondary metabolites aiming at the tea lesser leafhoppers are generated in the fermentation liquor, so that the tea lesser leafhoppers are killed, meanwhile, surface active substances such as lipopeptide substances and the like are generated, so that the plant resistance is enhanced, the secondary products are induced to generate non-specific resistance, and meanwhile, a large amount of plant growth regulating substances are also generated in the fermentation liquor, so that the normal physiological activity of the plant is facilitated, the inorganic nutrition of the plant is increased, and the plant vigor is enhanced; the composition can prevent and control tea lesser leafhoppers, promote the development of tea leaves, enhance photosynthesis and improve the quality of the leaves, and the improvement degree of the tea scale insects after spraying can exceed more than 80 percent, thereby being beneficial to reducing pesticide residues and improving the safety of tea picking in autumn.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.

Example 1

Inoculating the mixed strains of the bacillus altitudinis, the bacillus subtilis and the bacillus licheniformis according to the proportion of 2:4:1, and then carrying out liquid fermentation. The Bacillus altitudinis is preserved in the preservation center of the China center for type culture Collection of Wuhan university with the preservation number: bacillus altitudinis of Bacillus sp.sybc hb4, CCTCC M2015018. During fermentation, 50g/L of areca nut, 10 g/L of oleander leaf and 35 g/L of tea seed cake are added into a culture medium. Fermenting for 6 days at 30 deg.C with lower limit oxygen, filtering the fermentation liquid at 100 meshes, diluting by 100 times, and spraying onto leaf surface. After 5 days, the improvement degree of the tea lesser leafhopper is more than 88 percent by field observation.

Example 2

Inoculating the mixed strains of the bacillus altitudinis, the bacillus subtilis and the bacillus licheniformis according to the proportion of 1:3:1, and then performing liquid fermentation. The Bacillus altitudinis is preserved in the preservation center of the China center for type culture Collection of Wuhan university with the preservation number: bacillus altitudinis of Bacillus sp.sybc hb4, CCTCC M2015018. 45g/L of areca nut, 8g/L of oleander leaf and 45g/L of tea seed cake are added into a culture medium during fermentation. Fermenting at 32 deg.C with lower limit oxygen for 10 days, filtering the fermentation liquid at 100 mesh, diluting by 80 times, and spraying onto leaf surface. After 5 days, the improvement degree of the tea lesser leafhopper is more than 80 percent by field observation.

Example 3

Inoculating the mixed strains of the bacillus altitudinis, the bacillus subtilis and the bacillus licheniformis according to the proportion of 2:5:1, and then performing liquid fermentation. The Bacillus altitudinis is preserved in the preservation center of the China center for type culture Collection of Wuhan university with the preservation number: bacillus altitudinis of Bacillus sp.sybc hb4, CCTCC M2015018. During fermentation, 65g/L of areca nut, 15g/L of oleander leaf and 45g/L of tea seed cake are added into the culture medium. And (3) carrying out oxygen fermentation for 5 days at the lower limit of 28-32 ℃, filtering the fermentation liquor at 100 meshes, diluting by 80-120 times, and spraying on leaf surfaces. After 8 days, the improvement degree of the tea lesser leafhopper is more than 85 percent by field observation.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. The application of a microbial fermentation preparation in biological control of tea lesser leafhoppers is characterized in that the microbial fermentation preparation is prepared by liquid fermentation of mixed strains of bacillus hyperbiliensis, bacillus subtilis and bacillus licheniformis.

2. The use of a microbial starter culture according to claim 1 for the biological control of tea lesser leafhoppers, wherein the bacillus altitudinis is deposited in the collection of the chinese type culture collection of the university of wuhan under the collection number: bacillus altitudinis of Bacillus sp.sybc hb4, CCTCC M2015018.

3. The application of the microbial fermentation agent in biological control of tea lesser leafhoppers according to claim 1, wherein the ratio of bacillus altitudinis, bacillus subtilis and bacillus licheniformis is 1-2: 3-5: 1.

4. The use of the microbial fermentation agent according to any one of claims 1 to 3 for the biological control of tea lesser leafhoppers, wherein 45 to 65g/L of areca nuts, 8 to 15g/L of oleander leaves and 28 to 45g/L of tea cakes are added to the culture medium during fermentation.

5. The use of a microbial starter culture according to claim 4 for the biological control of tea leafhoppers, wherein the fermentation is carried out at a temperature of 28 to 32 ℃ for a period of 4 to 8 days with a lower limit of oxygen.

6. The application of the microbial fermentation agent in biological control of tea lesser leafhoppers as claimed in claim 5, wherein the fermentation liquor is filtered under 100 meshes and is diluted by 80-120 times and then sprayed on leaf surfaces.