STUDIES ON PRODUCING BACILLUS THURINGIENSIS WITH YELLOW RICE WINE RESIDUE

In this paper, appling YELLOW RICE WINE RESIDUE (after making yellow rice wine) as the main component of medium instead of yeast powder and starch, the results are promising. The toxicities against the test insects (Dendrolimus tabulaeformis, Lymantria dispar, Apocheima cinerarius) of two fermentation products (e.g. the yellow rice wine residue medium I and medium I used in the factory) were similar. The cost of medium I material was reduced by above 30%.