What is the production process of Jinggangmycin?

Jinggangmycin Details Properties: The pure product is a white amorphous powder with no definite melting point.

Easily soluble in water, soluble in methanol, dioxane and dimethylformamide, slightly soluble in ethanol, insoluble in acetone, benzene and petroleum ether.

Strong moisture absorption.

Weakly alkaline.

It is stable in neutral medium, weak acid and weak alkali at room temperature, and easily decomposes in stronger acid and alkali medium.

Dosage forms: Single doses are mainly soluble powder and water, and there are a variety of compound preparations.

Standard: Indicator Name Indicator Appearance: Yellow-brown to dark brown liquid, no mildew, no agglomeration Jinggangmycin A/(μg/mL) 3% aqueous agent 3% aqueous agent pH value range 2.5~3.52.5~3.5 sediment

/% volume) 2.02.0 Preparation method: Produced by fermentation and extraction of hygroscopic streptomycin Jinggang variant.

Process flow: Pipe on sand - mother slope - eggplant bottle - seed tank - fermentation tank - tank use: Microbial source fungicide, mainly used to prevent and control rice sheath blight, has both protective and therapeutic effects, and can also treat Sclerotinia sclerotiorum and corn

Large leaf spot, vegetable blight and root rot, cotton, beans, ginseng blight, etc.

It can be used for spraying, seed dressing, soil irrigation, etc.

It can be mixed with pesticides such as dimethoate and fenitrothide.