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|Title:||Production of Bacillus thuringiensis Berliner var. kurstaki grown in alternative media.|
|Authors:||ALVES, L. F. A.|
ALVES, S. B.
PEREIRA, R. M.
CAPALBO, D. M. F.
|Affiliation:||L. F. A. ALVES, ESALQ; S. B. ALVES, ESALQ; UNIVERSITY OF FLORIDA; DEISE MARIA FONTANA CAPALBO, CNPMA.|
|Citation:||Biocontrol Science and Technology, v.7, p.377-383, 1997.|
|Description:||Agro-industrial residues and by-products available in southeastern Brazil were used as ingridients for low-cost culture media for liquid fermentation of Bacillus thuringiensis var. kurstaki. Highest spore yield was obtained with a medium containing cheese whey, soya bean milk and molasses (WSM). Crystals and spores were produced in all media and potency of the final product was highest for nutrient broth + yeast extract medium (NBY). There was no correlation between the number of spores in the fermented media and the potency of the preparations. Considering all three factors, the potencies, costs and yields of the final products, lowest relative cost was obtained with BMM medium (Bombyx mori pupae + molasses). NBY and WSM had intermediate relative cost aproximately nine times higher than BMM. The cost analysis suggests that BMM medium should be preferred for local production of Bacillus thuringiensis var. kurstaki in comparison to other media tested. The results also demonstrate the importance of considering yields, cost and potency of the B. thuringiensis preparations in selecting the production medium.|
|NAL Thesaurus:||biological control|
|Type of Material:||Artigo de periódico|
|Appears in Collections:||Artigo em periódico indexado (CNPMA)|
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