Mushrooms extract and their efficiency to inhibit some plant pathogenic fungi and bacteria

Abstract

In this study, the efficiency of the mushrooms extract to inhibit some plant pathogenic fungi and some bacteria was carried out. The fruiting body of mushrooms were extracted from both commercial and natural mushrooms such as; Pleurotus ostreatus, P. sajor-caju, P. djamor, P. cystidiosus, Boletus sp., Volvariella volvacea, Schizophyllum commune, Ganoderma lucidum, P. eryngii, Lentinus squarrosulas Mont. and Unknown. Water, ethanol, acetone and hexane were used as solvent. The extraction was done with Rotary evaporator and kept the extracts at 4 ºC. Six plant pathogenic fungi; Fusarium oxysporum, Curvularia lunata, Alternaria brassicicola, Colletotrichum gleosporioides, Sclerotium rolfsii and Pythium sp. and three bacteria; Escherichia coli, Bacillus cereus and Staphylococcus aureuswere used for antimicrobial test. Result showed that the water and ethanol extract of P. eryngii could inhibited the growth of C. lunata, A. brassicicola and C. gleosporioides. The minimum inhibitory concentration (MIC) value of mushrooms extracted with ethanol to C. lunata , A. brassicicola and C. gleosporioides were less than 1.563 mg/ml. The acetone extract of P. ostreatus could inhibited the growth of E. coli with MIC value less than 170 mg/ml. The water extractof P. ostreatus, the ethanol and acetone extract of Unknown and the ethanol extract of Boletus sp. could inhibited the growth of B. cereus with MIC value less than 170,190,170 and 150 mg/ml, respectively. Thin layer chromatography method was done and indicated that the important compound in the extract which could inhibited the plant pathogenic fungal growth was protocatechuic acid.