Bacillus thuringiensis: general characteristics and fermentation
DOI:
https://doi.org/10.5433/1679-0359.2010v31n4p945Keywords:
Bacillus thuringiensis, Entomopathogenic bacterium, Bioinsecticide, Biological control, FermentationAbstract
The insect control is carried out mostly by chemical products, whose cumulative effects cause serious losses to environmental and human health, highlighting rapid selection of resistant insects. Biological control by entomopathogenic bacteria is an efficient alternative, mainly due to high specificity, absence of resistance in the target insects and low environment residual effect. Bacillus thuringiensis is a Gram-positive spore-forming bacterium that produces a parasporal crystal protein toxic for many insect species. Despite the widespread use of B. thuringiensis based products in biological control of insects, there are little studies about its multiplication, sporulation and crystal production, as so many trade secrets information. This revision was aimed at gathering general information about B. thuringiensis, as well as its production in culture media.
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