The antibacterial effect of the essential oils lavender and rosemary on the bacterial pathogen of black spot pepper Xanthomonas vesicatoria
M. Honcharenko1, O. Radchenko1, O. Lytvynchuk2
1 Taras Shevchenko National University of Kyiv «Institute of Biology»
2, Akademika Hlushkova Ave., Kyiv 03002, Ukraine
2 Danylo Zabolotny Institute of Microbiology and Virusology, NAS of Ukraine
154, Zabolotnyi St., Kyiv 03680, Ukraine
The aim of this research is to determine the antibacterial effect the essential oils lavender and rosemary have on Xanthomonas vesicatoria 33-1 bacterial pathogen of black spot sweet pepper. During the study EO were used in their pure state with the addition of Twin 80 against plankton and biofilm cultures. It was determined that the MIC for the lavender EO on plankton cells Xanthomonas vesicatoria 33-1 was <0,195%, and the effect was germicidal. At the time of contact between Xanthomonas vesicatoria 33-1 with a 1% solution of lavender EO with an exposition time of 15 min., the indicator of survival decreased by 4 lg, and a 0,5% solution of lavender EO in 30 minutes – only by 1,3 lg. The best result (about 76–87%) of biofilm Xanthomonas vesicatoria 33-1 eradication from polystyrene plates occurred when they were treated by a 3% solution of lavender EO and a 12% solution of rosemary in the space of 30 minutes. The achieved results lie in favour of further research of EO as ecologically pure means of fighting phytopathologic bacteria.
Keywords: Xanthomonas vesicatoria, essential oils, eradicating biofilm, antibacterial effect