Naturally Occurring Baculoviruses for Insect Pest Control

Biopesticides ◽  
2003 ◽  
pp. 301-320 ◽  
Author(s):  
Brian A. Federici
2014 ◽  
Vol 20 ◽  
pp. 25-32
Author(s):  
N Sapna Bai ◽  
OK Remadevi ◽  
TO Sasidharan ◽  
M Balachander ◽  
Priyadarsanan Dharmarajan

Context: Entomopathogenic fungi have been recognized as viable alternate options to chemicals in insect pest control. Unlike other potential biocontrol agents, fungi do not have to be ingested to infect their hosts but invade directly through the cuticle. Entry into the host involves both enzymic degradation of the cuticle barrier and mechanical pressure. Production of a range of cuticle degrading enzymes is an important event in the interaction of entomopathogenic fungi and host. Enzyme secretion is believed to be a key contributor for the virulence of a fungal isolate. Objectives: The potentiality of nine isolates of M. anisopliae were tested to produce to produce three important cuticle degrading enzymes, viz., chitinase, protease and lipase. Materials and Methods: Nine isolates of M. anisopliae were evaluated for chitinase, protease and lipase enzyme production by determining the enzyme index and activities. Results: Chitinase index of these isolates were ranged from 1.5 to 2.2 and chitinolytic activity from 0.525 to 1.560 U/ml. The isolates showed protease index in the range of 1.2 to 3.3 and the activity ranged from 0.020 to 0.114 U/ml. Lipase index ranged from 1.15 to 7.0 and the enzyme activity ranged from 0.153 to 0.500 U/ml. A strong relationship was observed between virulence of the isolates and cuticle degrading enzyme production as increased enzyme production was observed for virulent isolates. Conclusion: In the present study three isolates as (MIS2, MIS7 and MIS13) demonstrated cuticle degrading enzyme (CDE) that indicate higher virulence based on the bioassay conducted earlier by the authors as strongly substantiating the role of CDEs is considered the virulence of Metarhizium isolates. So, these isolates may be as ecofriendly insect-pest control agent in future. DOI: http://dx.doi.org/10.3329/jbs.v20i0.17648 J. bio-sci. 20: 25-32, 2012


2021 ◽  
Vol 70 ◽  
pp. 158-166
Author(s):  
Qiang Zhang ◽  
Wei Dou ◽  
Clauvis Nji Tizi Taning ◽  
Guy Smagghe ◽  
Jin-Jun Wang

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Sardul Singh Sandhu ◽  
Anil K. Sharma ◽  
Vikas Beniwal ◽  
Gunjan Goel ◽  
Priya Batra ◽  
...  

The growing demand for reducing chemical inputs in agriculture and increased resistance to insecticides have provided great impetus to the development of alternative forms of insect-pest control. Myco-biocontrol offers an attractive alternative to the use of chemical pesticides. Myco-biocontrol agents are naturally occurring organisms which are perceived as less damaging to the environment. Their mode of action appears little complex which makes it highly unlikely that resistance could be developed to a biopesticide. Past research has shown some promise of the use of fungi as a selective pesticide. The current paper updates us about the recent progress in the field of myco-biocontrol of insect pests and their possible mechanism of action to further enhance our understanding about the biological control of insect pests.


2011 ◽  
pp. 1-9 ◽  
Author(s):  
Marija Bodroza-Solarov ◽  
Petar Kljajic ◽  
Goran Andric ◽  
Marijana Prazic-Golic ◽  
Bojana Filipcev ◽  
...  

The aim of study was to investigate the influence of naturally occurring zeolite and diatomaceous earth, as inert dusts approved for insect pest control in certified organic crop production, on trading and breadmaking quality of treated wheat. The treatments significantly reduced the trading quality of wheat which was reflected through lowering of test weight. This effect was more marked in the case of low-vitreous wheat rather than in high-vitreous one. Investigation of rheological properties of flours made from the treated wheat demonstrated that treatments with natural zeolite and diatomaceous earth at all applied doses significantly increased the water absorption, which consequently increased the bread yield. However, these changes in the flour properties were not high enough to modify the quality attributes of bread as was shown by instrumentally measuring crumb hardness and springiness as well as sensory evaluation.


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