NOVELTY - Preparing microbial pest control solution, comprises (i) accessing Lactobacillus acidophilus into anaerobic culture medium, culturing anaerobically, accessing Candida utilis yeast into aerobic culture medium, culturing aerobically, accessing Rhodopseudomonas palustris into illumination culture medium, illuminate culturing, accessing into mixed culture medium, carrying out anaerobic fermentation, filtering and mixing capsaicin, citronellal and lavender essential oil.    USE - The method is useful for preparing microbial pest control solution (claimed).    ADVANTAGE - The pest control solution: has environmentally friendly microorganisms, anthelmintic, insecticidal, fungicidal effects; flourishes ecological agriculture under new situation.    DETAILED DESCRIPTION - Preparing microbial pest control solution, comprises (i) accessing Lactobacillus acidophilus into anaerobic culture medium, culturing anaerobically, where anaerobic culture medium comprises molasses, water, dipotassium hydrogen phosphate, yeast extract and soybean meal in 35:60:0.1:0.4:4.5 ratio, accessing Candida utilis yeast into aerobic culture medium, culturing aerobically, where aerobic culture medium comprises water, molasses, urea and yeast extract in 60:35:4.5:0.5 ratio, accessing Rhodopseudomonas palustris into illumination culture medium, illuminate culturing, where light intensity is 3000-4000LX, illumination culture medium comprises molasses, dipotassium hydrogen phosphate, yeast extract, potassium dihydrogen phosphate, calcium chloride, magnesium chloride and ammonium chloride in 60:35:0.5:1:0.5:1:1:1 ratio, (ii) taking 1% of each seed liquid when concentration reaches to 106/ml, accessing into mixed culture medium, where mixed culture medium comprises molasses, water, dipotassium hydrogen phosphate and magnesium sulfate in 35:63:0.5:1.5 ratio, mixing, loading into fermenter, carrying out anaerobic fermentation for 19-22 days, terminating fermentation when pH reaches to 3.2-3.8, filtering, collecting fermented liquid, and (iii) mixing capsaicin, citronellal and lavender essential oil in 2:1:1 ratio, mixing with fermented liquid in 5:95 ratio and stirring.