Mode of Action

• Conidial penetration: The microscopic conidial spores of Lecanicillium lecanii are slimy and attach to the cuticle of the insect. Hyphae from the germinating spores are produced, penetrating the insect’s integument and destroying the internal contents of the insect.

• Enzyme production: Lecanicillium lecanii mycelia produce an octacyclodepsipeptide toxin called bassianolide, consisting of four molecules each of D-hydroxyisovaleric acid and L-Nmethylleucine, which have insecticidal properties. The fungus also produces other insecticidal toxins such as dipicolinic acid. These toxins weaken the host's immune system (of the insect) and aid in eventually killing it.

• Growth: Once inside, Lecanicillium lecanii replicates and consumes the insect’s internal contents, eventually killing it. The fungus then grows out of the insect’s cuticle and starts sporulating. Infected insects appear as white to yellowish cottony particles. Lecanicillium lecanii infects the insect on contact and does not need to be consumed by the host to cause infection.

Shelf Life & Packaging:

• Storage: Store in a cool, dry place at room temperature

• Shelf Life: 24 months from the date of manufacture at room temperature

• Packaging: 1 kg pouch