Guidelines for production of Bacillus thuringiensis H-14 and Bacillus sphaericus

Overview

(1990) During the past few years, there have been major advances in the development and use of microorganisms as microbial insecticides. Although several types of microorganisms can affect insects, only three types are being produced commercially at the present time: viruses, fungi, and bacteria. Of these, only fungi and bacteria can be grown away from the insects in fermentations; viruses can be grown in large quantities only in host insects. The present discussion is restricted to organisms that can be produced in normal fermentation processes.