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Phytophthora capsici  is the cause of basal stem rot (BSR) disease in black pepper plants. The BSR attack rate can reach 67% and can reduce black pepper production in the field by 30–40%. Application of yeast as a BSR control technique has not yet been studied, and this study therefore aims to determine the mechanism of yeast's action in suppressing  P. capsici  mycelium growth  in vitro . Yeast is obtained from the Piperaceae family, and testing is through the dual culture antibiosis mechanism. There are two  Rhodotorula mucilaginosa  isolates from Piperaceae plants that can significantly inhibit mycelium growth of  P. capsici  through hyperparasitism, production of volatile organic compounds, and the ability to produce β-1,3 glucanase enzyme. Microscopic observations using compound microscopy and scanning of microscopic electrons show that  Rhodotorula mucilaginosa  has the ability to lyse  P. capsici  hyphae development.

Mode of action of the endophytic yeast Rhodotorula mucilaginosa in controlling basal stem rot caused by Phytopthora capsici