Elements of laboratory regime of fungal biological preparations production in a form “wettable powder”

The elements of laboratory regime of microbio-preparation production in a preparation form “wet-table powder” at surface cultivation of two perspective fungal strains-producers VIZR 24 Penicil-lium vermiculatum Dang. and Pf-1 Penicillium fu-niculosum Thom. on liquid nutrients were developed. The optimal dates of surface cultivation on a liquid Rudakov’s nutrient were determined: for strain VIZR 24 - 15 days, for strain Pf-1 - 20 days. The optimal volumes of sowing culture in ratio to nutrient were: for strain VIZR 24 - 2.0%, for strain Pf-1 - 4.0%. Temperature is a main factor effecting the preservation of spore vitality at storage of laboratory samples of microbiopreparation on a base of fungus VIZR 24 in a preparation form “wettable powder”. At the initial high varying temperature of storage of the control samples of the microbiopreparation, titer of the wettable powder reduced in six and 12 months, compared to the initial one, on two and six degrees, respectively, and became 108-104 KFU per g in the both packages (paper bags and plastic jars). At the high temperature of storage in thermostat (+30 оС) the titer in control reduced another degree and became 107-103 KFU per g, respectively, in both packages compared to the varying temperature. At the permanent temperature +25 оС titer of wettable powder in paper bag has kept high in six months - 109 KFU per g. At the permanent low temperature (-18 оС) titer of wettable powder in paper bags lowered on a degree (109 KFU per g), and in jars has kept at the initial level (1010 KFU per g). Addition of resorcine (0.1%), sodium humate (0.5%), hydroquinone (0.1%) and absorbent carbon (0.5%) reserve titer of the wettable powder in six and 12 months at the initially high varying temperature on one and two degrees higher the control, respectively (109 - 106 KFU per g). at the permanent high and low temperatures the titer of the wettable powder in these variants has kept at the control level (107 - 109-10 KFU per g).