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Bacillus subtilis BS-2 and peppermint oil as biocontrol agents against Botrytis cinerea

Grata Katarzyna, Rombel-Bryzek Agnieszka, Ziembik Zbigniew

Ecological Chemistry and Engineering. S

2019

Vol. 26, nr 3

597--607

The purpose of this study was to assess the activity of Bacillus subtilis BS-2 and peppermint oil against Botrytis cinerea. In this study parameters such as the age and the density of the bacterial culture and the incubation temperature were taken into consideration. Furthermore, the cellulolytic activity of the bacterium was determined. The effect of peppermint oil was evaluated at a concentration range of 0.5-4.0 %. The research was conducted with a dual culture plate method. The influence of B. subtilis BS-2 and peppermint oil on the growth of B. cinerea was evaluated based on the growth rate index. It was noted that the bacterial culture occurred at an initial density of OD 560 = 1.0, cultivated at 30 °C for 48 hours demonstrated the strongest antagonistic effect (57.07 % inhibition). Furthermore, it was observed that the highest cellulolytic activity occurred on the bacteria incubated for 48 hours at 37 °C. The effect of mint oil, at the lowest concentration of 0.5-1.0 %, was much weaker on bacterial activity (1.1-12.1 % inhibition). The highest concentration (4.0 %) of mint oil caused the maximum inhibition (31.9 %) of the mycelial growth. B. subtilis BS-2 may be environmental-friendly alternatives for protecting plants against B. cinerea.

Essential oil content as a determinant of sensory features of peppermint tea Mentha piperita

Newerli-Guz J.

Zeszyty Naukowe Akademii Morskiej w Gdyni

2013

nr 79

48--53

Mint (Mentha pipperita) has been used as medicine and food product for many years. This work report the essential oil content in 8 different samples of mint from Tricity market, and its influence on sensory features of those products. The results showed that the peppermint oil content and the sensory features as: aroma of raw material, aroma and flavour of infusion in the investigated samples varied. The higher content of mint oil determines the higher sensory evaluation of dried raw material and infusion. Also, a statistically significant effect (p = 0,005) of producer for all tested parameters and positive and significant correlation between essential oil content and sensory features were found.