In Vitro Ortamda Biber Leke Hastalık Etmeni Xanthomonas spp.’e Karşı Bazı Tanen Ekstraktlarının Antibakteriyel Aktivitesinin Değerlendirilmesi

Abstract

Pepper is an industrially important cultivated plant. One of the disease agents that cause significant problems in pepper cultivation in our country is Xanthomonas spp. Tannins are compounds in the root, wood, crust, leaves and fruit of plants that have significant antimicrobial effects on molds, yeast, bacteria and certain viruses. In this study the antibacterial activity of tannins against different bacterial strains were determined. Four different concentrations (0.5, 1, 2, and 3 mg ml-1) of 3 different tannin extracts (Farmatan, Artutan and Artutan K) were tested against pepper bacterial spot disease causing 11 Xanthomonas spp. (strain from pepper fields of Kahramanmaras province). It has been identified that according to the diameter of the zone formed in the disk diffusion method, 3 tannins extract have anti-bacterial activity against the Xanthomonas spp. strains however, the effectiveness of Artutan K was found to be low. The most sensitive strains against three tannin extracts were identified as ZI364 and ZI370. It has been determined that strain ZI383 against the Farmatan and strains ZI94, ZI95, ZI107 and ZI110 against Artutan are resistant. It was also determined that the effect observed at the concentration of 1 mg ml-1 did not increase with the concentration increased. As a result, it is considered that when combined with appropriate concentration and sensitive strains, better efficacy than antibiotics can be achieved.