The main characteristic of Bacillus thuringiensis is that during sporulation produces a parasporal inclusion formed by one or more proteinaceous
bodies that exhibit insecticidal activity upon ingestion by susceptible larvae of different orders of insects. In addition, the crystals
are composed of insecticidal proteins (Cry/Cyt) and constitute the active ingredient of the most widely used biological insecticideInst. de Microbiología y Zoología Agrícola IMyZAFil: Sauka, Diego Hernan. INTA, Instituto de Microbiología y Zoología Agrícola; Argentina. Concejo Nacional de Investigaciones Científicas y Técnicas; Argentin
