Chemical Composition and Antibacterial Activity of Essential Oils of Tagetes minuta (Asteraceae) against Selected Plant Pathogenic Bacteria

Table 2

Inhibition zones (mm) of three bacterialspecies at different concentrations of Tagetes minuta essential oils after 48 hours of incubation.

Bacteria	Essential oil concentration (mg/mL) 10^2							DMSO; (−ve control)	MIC; (mg/mL)
	3.8	1.9	0.95	0.48	0.24	0.12	0.06
XAP	17.33 ± 0.60	13.67 ± 1.01	11.17 ± 0.60	8.17 ± 0.17	≤8.00	≤8.00	≤8.00	0.00	24.00
XAM	12.83 ± 0.60	10.83 ± 0.93	10.50 ± 0.29	≤8.00	≤8.00	≤8.00	≤8.00	0.00	48.00
PSP	21.33 ± 0.44	17.67 ± 0.17	13.17 ± 0.60	9.83 ± 0.16	8.17 ± 0.17	≤8.00	≤8.00	0.00	12.00

Values are means ± standard error of the mean for bioassay conducted in triplicate.
XAP: Xanthomonas axonopodis pv. phaseolicola; XAM: Xanthomonas axonopodis pv. manihotis; PSP: Pseudomonas savastanoi pv. phaseolicola; and MIC: minimum inhibitory concentration.