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Production of mosquito larvicidal Bacillus thuringiensis serotype H‐14 on raw material media from Nigeria
Author(s) -
Ejiofor A. O.,
Okafor N.
Publication year - 1989
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1989.tb04948.x
Subject(s) - bacillus thuringiensis , aedes aegypti , fermentation , vigna , food science , bioassay , larvicide , corn steep liquor , biology , yeast extract , chemistry , larva , botany , bacteria , genetics
Bacillus thuringiensis serotype H‐14 de Barjac, a potent larvicide of many mosquito and blackfly species, was grown on various media compounded from fermented cassava ( Mannihot esculenta ), ground and whole maize ( Zea mays ) grains and whole cowpeas ( Vigna unguiculata ) in shake flask fermentations. The liquors obtained from 100g/l of the whole cowpea and maize grains as well as combinations of these were used for further fermentations in 1 and 5 1 fermenters. The final whole cultures obtained were bioassayed against L11/111 of Aedes aegypti and the concentration‐effects estimated. The potency of the preparations (estimated as LC 50 , strength that showed 50% mortality of the mosquito larvae) ranged from 10.5 mg/l for the 1:3 combination of cowpea steep liquor:maize steep liquor to 90 mg/l for the 2:1 combination at 95% confidence limits. The LC 50 of a standard nutrient broth‐yeast extract medium was 18 mg/l. The juice of Citrus aurantifolia and an extract from Elaeis guiniensis were used as acid and alkali respectively while bleached deodorized palm olein was used as antifoam.