[The insecto-fungicidal preparation, gaupsin, isolated from Pseudomonas aureofaciens strains]. / Insektofungitsidnyi preparat gaupsin na osnove shtammov Pseudomonas aureofaciens.

The integrated insectofungicidal preparation Gaupsin was developed on the basis of the Pseudomonas aureofaciens strains UKM V-111, which is active against bacterial and fungal phytopathogens, and UKM V-306, active against codling moth larvae. Gaupsin is an effective means for protection of orchards against moths and fungi. A method for production of Gaupsin in the liquid form with a titer of not less than 1 x 10(10) cells/ml under aeration conditions was elaborated. After spraying, the preparation remained on apple leaves for seven days. The efficiency of Gaupsin against codling moth was 88-94%. The effect of a fungal attack decreased 10 to 25-fold.

[A toxicological evaluation of an Agrobacterium radiobacter-based biological fertilizer]. / Toksikologicheskaia otsenka bioupravleniia na osnove Agrobacterium radiobacter.

Pathogenic properties (for warm-blooded organisms) of the industrial strain Agrobacterium radiobacter (strain 204) and toxicity of biofertilizer on its base--rhizoagrin--have been studied. It is established that the studied microorganisms are avirulent, nontoxic, nontoxicogenic and may be recommended for making biopreparations. The preparation rhizoagrin is not toxic for warm-blooded animals and may be used as an alternative of chemical mineral fertilizers.

[Survival of Isachenko salmonellae in food products]. / Vyzhivaemost' sal'monell Isachenko v pishchevykh produktakh

The survival of Salmonella isachenkii, used for destruction of noxious mouselike murines and applied to the meat (raw and cooked), milk and baked products, was studied. The Salmonellae isachenkii are shown capable of remaining viable on food products, viz. in milk--up to 5 days, on meat products--over 20 days (time of observation) and on bread - up to 3 days. These data should not be disregarded in working out sanitary-epidemiological measures for handling biological preparation prepared on the basis of the Isachenko bacteria, since long survival of the bacteria on the food products favours their environmental spread and with a massive contamination of food products with these bacteria such products may become a source of infection among humans.