Todorović Biljana, Potočnik Ivana, Rekanović Emil, Stepanović Miloš, Kostić Miroslav, Ristić Mihajlo, Milijašević-Marčić Svetlana
a Laboratory of Applied Phytopathology, Institute of Pesticides and Environmental Protection , Belgrade-Zemun , Serbia.
b Institute for Medicinal Plant Research "Josif Pančić" , Belgrade , Serbia.
J Environ Sci Health B. 2016 Dec;51(12):832-839. doi: 10.1080/03601234.2016.1208462. Epub 2016 Aug 5.
ASBTRACT Toxicity of twenty-two essential oils to three bacterial pathogens in different horticultural systems: Xanthomonas campestris pv. phaseoli (causing blight of bean), Clavibacter michiganensis subsp. michiganensis (bacterial wilt and canker of tomato), and Pseudomonas tolaasii (causal agent of bacterial brown blotch on cultivated mushrooms) was tested. Control of bacterial diseases is very difficult due to antibiotic resistance and ineffectiveness of chemical products, to that essential oils offer a promising alternative. Minimal inhibitory and bactericidal concentrations are determined by applying a single drop of oil onto the inner side of each plate cover in macrodilution assays. Among all tested substances, the strongest and broadest activity was shown by the oils of wintergreen (Gaultheria procumbens), oregano (Origanum vulgare), and lemongrass (Cymbopogon flexuosus. Carvacrol (64.0-75.8%) was the dominant component of oregano oils, while geranial (40.7%) and neral (26.7%) were the major constituents of lemongrass oil. Xanthomonas campestris pv. phaseoli was the most sensitive to plant essential oils, being susceptible to 19 oils, while 11 oils were bactericidal to the pathogen. Sixteen oils inhibited the growth of Clavibacter michiganensis subsp. michiganensis and seven oils showed bactericidal effects to the pathogen. The least sensitive species was Pseudomonas tolaasii as five oils inhibited bacterial growth and two oils were bactericidal. Wintergreen, oregano, and lemongrass oils should be formulated as potential biochemical bactericides against different horticultural pathogens.
在不同园艺系统中测试了22种精油对三种细菌病原体的毒性：野油菜黄单胞菌菜豆致病变种（引起菜豆疫病）、密执安棒形杆菌密执安亚种（番茄细菌性萎蔫病和溃疡病）以及托拉斯假单胞菌（栽培蘑菇细菌性褐斑病的病原体）。由于抗生素耐药性和化学产品的无效性，控制细菌性疾病非常困难，因此精油提供了一种有前景的替代方法。在常量稀释试验中，通过在每个平板盖子内侧滴一滴油来确定最低抑菌浓度和杀菌浓度。在所有测试物质中，冬青油（白珠树）、牛至油（牛至）和柠檬草油（柠檬香茅）表现出最强和最广泛的活性。香芹酚（64.0 - 75.8%）是牛至油的主要成分，而香叶醛（40.7%）和橙花醛（26.7%）是柠檬草油的主要成分。野油菜黄单胞菌菜豆致病变种对植物精油最敏感，对19种油敏感，其中11种油对该病原体具有杀菌作用。16种油抑制了密执安棒形杆菌密执安亚种的生长，7种油对该病原体有杀菌作用。最不敏感的物种是托拉斯假单胞菌，有5种油抑制其细菌生长，2种油具有杀菌作用。冬青油、牛至油和柠檬草油应配制成针对不同园艺病原体的潜在生化杀菌剂。
