More than one subspecies of Bacillus thuringiensis has been isolated. Kurstaki is the type used in Dipel, Solabiol and Bayer which are all available from mainland Europe. I have been told the kurstaki strain was isolated in the UK but it’s not easily available there. Aizawai is the strain in Xentari, which is more easily available in the UK.
Which strain of bacillus is best for protecting fruit and vegetables, kurstaki or aizawai?