01062naa a2200241 a 450000100080000000500110000800800410001902000220006002400540008210000310013624500510016726000090021830000160022752002220024365000270046565000270049265000270051965000170054670000220056370000210058570000210060677301930062721192522020-01-23       2019    bl uuuu     u00u1 u    #d  a978-3-030-24733-17 ahttps://doi.org/10.1007/978-3-030-24733-1_212DOI1 aMÁRQUEZ GUTIÉRREZ, M. E.  aBacillus thuringiensis.h[electronic resource]  c2019  ap. 245-259.  aAbstract: The aim of this chapter is to report the processes and parameters for the fermentation of Bt by industrial technologies together with other aspects of the formulation, quality control, and commercialization.  aBacterial insecticides  aPesticide formulations  aBacillus Thuringiensis  aFormulação1 aCAPALBO, D. M. F.1 aARRUDA, R. O. M.1 aMORAES, R. de O.  tIn: SOUZA, B.; VÁZQUEZ, L.; MARUCCI, R. (ed). Natural enemies of insect pests in neotropical agroecosystems: biological control and functional biodiversity. Cham: Springer, 2019. cap. 21.