Abstract
Numerous viruses, bacteria, nematodes and insects cause significant losses to various crops, including coffee in tropical regions (Table 1). Biological control of coffee pest consists in using natural enemies of coffee pests in order to control their population and proliferation (Dufour et al., 1999; Bustillo, 1999; Muller et al., 1999). There are over 400 species of fungi that can attack and kill specifically nematodes and insect pests (Duponnois et al., 1996; Jenkins, 1995; Schoeller and Rubner, 1994; Segers et al., 1999). The concept of using fungal pathogens to control insects is by no means new (Daoust et al., 1982; Fargues et al., 1979; Ferron, 1967). However, in the last 20 years research stimulated mainly by the resistance of insects to chemical pesticides and by enhanced public awareness of the environment has brought closer the possibility of exploiting such organisms commercially (Hokkanen and Lynch, 1995; Leij, 1992). Recent successes in exploiting nematophagous and entomophagous fungi as biopesticides demonstrated that there could be a high potential in using such microorganisms to protect coffee plants from known pests (Bustillo, 1999; Dufour et al., 1999; Villain et al., 1999).
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Roussos, S., Bagnis, C., Besnard, O., Sigoillot, C., Duponnois, R., Augur, C. (2000). Use of Solid State Fermentation for the Production of Fungal Biopesticides Spores for Insect Control. In: Sera, T., Soccol, C.R., Pandey, A., Roussos, S. (eds) Coffee Biotechnology and Quality. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1068-8_25
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DOI: https://doi.org/10.1007/978-94-017-1068-8_25
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