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Propolis extract and oregano essential oil as biofungicides for garlic seed cloves: in vitro assays and synergistic interaction against Penicillium allii
Author(s) -
Cibanal I.L.,
Fernández L.A.,
Murray A.P.,
Pellegrini C.N.,
Gallez L.M.
Publication year - 2021
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.15081
Subject(s) - antifungal , propolis , food science , essential oil , chemistry , penicillium , germination , mycelium , in vitro , biology , botany , microbiology and biotechnology , biochemistry
Aims This study aimed to evaluate in vitro individual and combined antifungal activity of propolis extract (PE) and oregano essential oil (OEO) against Penicillium allii , causal agent of blue mould disease. The chemical characterization of both products was also included. Methods and Results Chromatographic analysis of PE and OEO confirmed the presence of bioactive compounds. The antifungal susceptibility assays showed that PE and OEO were highly active against the mycelial growth and conidial germination of P. allii . PE and OEO MICs were 12·5 and 1·5 μ l ml −1 , respectively. The MFCs of these products were 50 and 3·1 μ l ml −1 , respectively. PE acted mainly through diffusion, while OEO acted by a mixed contribution of vapour and diffusion. Synergism and additive effect between both products were found in some combination ratios. Conclusion PE and OEO, both natural products with different chemical composition, have a strong antifungal activity against P . allii and show a favourable interaction causing synergism. Significance and Impact of the Study The results of this study indicated the potential use of PE combined with OEO as a non‐conventional strategy towards the formulation of a biofungicide to control blue mould disease in garlic seed‐cloves.