PLANT VIRUS INFECTION INHIBITOR AND PLANT VIRUS INFECTION INHIBITION METHOD USING SAME

摘要

A virus infection inhibitor containing a fermentation by-product selected from an amino acid fermentation by-product and a nucleic acid fermentation by-product is sprinkled onto a plant body of a plant selected from tobacco, tomato, bell pepper, and chili pepper to control a disease induced by infection of a virus such as Tobamovirus viruses and Cucumovirus viruses.