• Journal of Korean Society of Forest Science
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• v.102 no.2
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• pp.300-304
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• 2013

Pine wilt disease caused by pine wood nematode, Bursaphelenchus xylophilus (Steiner et Buhrer) Nickle, has become the most serious threat to pine trees in Korea since 1988. Pine wood nematode is transferred to healthy trees by Monochamus alternatus (Coleoptera: Cerambycidae) during its maturation feeding and female oviposition. A typical control method against insect vectors in Korea is fumigation of the dead trees by using metam-sodium SL (25%). However, this method is not environment friendly because of the forest contamination by chemical application and destroying landscape by plastic cover. Portable Bark Remover (PBR) was invented to reduce these environmental problems. The vectors oviposit under the bark of the newly dead trees only. Debarking infested trees prevents the vectors from laying eggs and eventually, they can not complete their life cycle. The PBR is a modified debarking device that is attached on the top of the electrical chain saw, which allows ease and rapid debarking of the infested trees. The new method by PBR is expected to be more economic and effective than other conventional methods such as "crushing", "burning" and "fumigation".

• Korean journal of applied entomology
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• v.46 no.1 s.145
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• pp.131-139
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• 2007

From the course of screening of useful enzyme producing microorganism from insect guts, we isolated 9 lipase producing strains and their lipase producing activities were tested. 16S rDNA sequence analysis showed that they were Gram negative bacteria grouped on Serratia sp., Pseudomonas sp., and Burkholderia sp.. Among them, an excellent lipase producing strain, Burkholderia sp. HY-10 identified by 16S rDNA analysis and biochemical methods, was further studied its lipase producing characteristics. It was isolated from a longcorm beetle, Prionus insularis and showed cell density dependent lipase producing activity in the culture media that contained olive oil as a carbon source. Maximum lipase production was achieved in the M9 media containing 0.5% yeast extract and 0.5% olive oil when cultured at $30^{\circ}C$ for 36-42 hrs.