01506nam a2200253 a 450000100080000000500110000800800410001910000180006024501010007826001490017930000120032852006850034065000230102565000280104865000270107665000140110365300260111765300190114365300270116265300110118965300090120070000210120970000220123010106922017-01-24       1986    bl uuuu     u00u1 u    #d1 aMORAES, I. O.  aContinuous fermentation of Bacillus thuringiensis to get agrobiologicals.h[electronic resource]  aIn: ANNUAL CONFERENCE OF THE CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, 29., 1986, Calgary. Digest of papers. [S.l.: s.n., 1986?].c1986  ap.47-48  aIt has been estimated that more than 40% losses of crops in Latin America are due to pests in spite of the heavy and extensive use of chemical pesticides. To produce agrobiologicals, inocuous to vertebrates and fishes, Bacillus thuringiensis fermentation was studied, using batch and continuous fermentation. In batch process, the kinetics of microbial growth, sugar consumption and pH variation were established, as well as the dillution rate to get maximum growth and sporulation rate in continuous fermentation. Dillution rate values between 0.05 h-1 and 0.30 h-1 were studied and the best range was between 0.05 h-1 and 0.10 h-1. The maximum specific growth rate was 0.62 h-1.  abiological control  acontinuous fermentation  aBacillus Thuringiensis  aBactéria  aBacterial insecticide  aBioinsecticide  aBiological insecticide  aInsect  aPest1 aMORAES, M. A. C.1 aCAPALBO, D. M. F.