Non oxidizing fungicides

Non oxidizing fungicides refer to fungicides that do not involve oxidation in the process of killing or inhibiting microorganisms. This type of fungicide has the following characteristics:

Mechanism: Non oxidizing fungicides have various mechanisms for killing bacteria, usually achieved by destroying cell membranes, interfering with metabolic processes, and inhibiting enzyme activity.

Broad spectrum: Non oxidizing fungicides can kill or inhibit various types of microorganisms, including bacteria, fungi, viruses, etc.

Long term efficacy: Compared to some oxidizing fungicides, non oxidizing fungicides typically have a longer shelf life and can achieve long-term bactericidal effects.

Environmental friendliness: Most non oxidizing fungicides are environmentally friendly and do not produce harmful oxidation products or residues, and do not cause significant pollution to water bodies, soil, and other environments.

Some common non oxidizing fungicides include:

Quaternary ammonium salts: such as benzalkonium bromide (BZK), dodecyl benzyl dimethyl ammonium chloride, etc., commonly used in medical, health, and disinfection fungicides.

Carbendazim: Carbendazim is a broad-spectrum fungicide that has inhibitory effects on both bacteria and fungi, and is commonly used in fields such as agriculture and horticulture.

Copper ions: Copper ions can inhibit the enzyme activity of microorganisms and are commonly used in fields such as water treatment and wood preservation.

Biological control agents: Specific microorganisms such as Lactobacillus and Streptomyces can produce metabolites with antibacterial effects, which are used for biological control in fields such as agriculture and horticulture.

Please note that when selecting and using non oxidizing fungicides, it is necessary to make reasonable choices based on specific application needs, target microorganisms, environmental conditions, and other factors, and comply with relevant safety usage regulations.