Sereia Maria Olimpia Pereira, Santos Eduarda Araujo Dos, Leite Lucas Prado, Neves Raphael Culim, Marin Vítor Rodrigues, Ferreira Henrique, Contiero Jonas, Sass Daiane Cristina
Department of General and Applied Biology, Institute of Biosciences, São Paulo State University (UNESP), Rio Claro 13506-900, Brazil.
Institute of Research on Bioenergy, São Paulo State University (UNESP), Rio Claro 13506-900, Brazil.
Microorganisms. 2025 May 17;13(5):1153. doi: 10.3390/microorganisms13051153.
Citrus canker, caused by subsp. , is a devastating disease that affects citrus production and trade worldwide. Traditional control methods, based on copper compounds, are effective but pose environmental and health risks due to their toxicity and potential for bioaccumulation. This study evaluates the synergistic potential of essential oils (EOs) and rhamnolipids as sustainable alternatives for disease management. Four EOS (citronella, palmarosa, geranium, and clove) were tested for their antibacterial activity. Citronella EO showed a 90% inhibitory concentration (IC 90) of 0.15% (/) and a minimum bactericidal concentration of 0.25% (/), while the other EOs showed IC 90 and bactericidal activity at 0.06% (/). Rhamnolipids (RHLs), biosurfactants produced by , inhibited at a concentration of 0.3% (/). The combination of citronella EO and RHLs showed a synergistic effect, reducing the inhibitory concentration of citronella by 50% and that of RHLs by more than 90%. In addition, the combined formulation permeabilized more than 80% of bacterial membranes and reduced biofilm formation. In contrast, other oils tested in combination with rhamnolipid showed independent effects. These results indicate that EOs and rhamnolipids represent an environmentally safe strategy for the control of subsp. that overcomes the limitations of conventional methods while reducing environmental and health impacts.
柑橘溃疡病由[病原菌亚种名称未给出]引起，是一种毁灭性病害，影响着全球的柑橘生产和贸易。基于铜化合物的传统防治方法虽有效，但因其毒性和生物累积潜力而带来环境和健康风险。本研究评估了香精油（EOs）和鼠李糖脂作为病害管理可持续替代方案的协同潜力。测试了四种香精油（香茅油、玫瑰草油、天竺葵油和丁香油）的抗菌活性。香茅油的90%抑制浓度（IC90）为0.15%（/），最低杀菌浓度为0.25%（/），而其他香精油在0.06%（/）时显示出IC90和杀菌活性。鼠李糖脂（RHLs）是由[产生菌名称未给出]产生的生物表面活性剂，在浓度为0.3%（/）时抑制[病原菌名称未给出]。香茅油EO和RHLs的组合显示出协同效应，使香茅油的抑制浓度降低了50%，使RHLs的抑制浓度降低了90%以上。此外，联合制剂使超过80%的细菌细胞膜通透性增加，并减少了生物膜形成。相比之下，与鼠李糖脂联合测试的其他油显示出独立作用。这些结果表明，香精油和鼠李糖脂代表了一种环境安全的策略，用于防治[病原菌亚种名称未给出]，克服了传统方法的局限性，同时减少了对环境和健康的影响。
