Growth Inhibition and Morphological Alteration of Fusarium sporotrichioides by Mentha piperita Essential Oil

The aim of this study is to determine the phytochemical composition, antifungal activity of essential oil (MPE) against . The phytochemical composition was conducted by gas chromatography mass spectrometry (GC MS) analysis and mycelia growth inhibition was determined by minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC), the morphological characterization was observed by scanning electron microscopy. Finally, the membrane permeability was determined by the release of extracellular constituents, pH, and total lipid content. In GC MS analysis, 22 metabolites were identified such as menthol, l menthone, pulegone, piperitone, caryophyllene, menthol acetate, etc. The antifungal activity against targeted pathogen, with MIC and MFC 500 μg/mL and 1000 μg/mL, respectively. The MPE altered the morphology of hyphae with the loss of cytoplasm content and contorted the mycelia. The increasing concentration of MPE showed increase in membrane permeability of as evidenced by the release of extracellular constituents and pH with the disruption of cell membrane indicating decrease in lipid content of . The observed results showed that MPE exhibited promising new antifungal agent against . , filamentous fungi contaminate to corn and corn--based products mainly responsible for the production of T-2 toxinPhytochemical composition was conducted by gas chromatography--mass spectrometry analysis essential oil (MPE) is commonly known as peppermintThe growth was inhibited by MPE (minimum inhibitory concentration, minimum fungicidal concentration)Morphological observation by scanning electron microscope. : Cfu: Colony forming unit; DMSO: Dimethyl sulfoxide, °C: Degree celsius; : ; EOs: Essential oils; M: Molar, g: Gram/gravity, mg: Milligram; μg: Microgram, ml: Milliliter; mm: Millimeter, min: Minutes; : , MIC: Minimum inhibitory concentration; MFC: Minimum fungicidal concentration; MAE: essential oil; Na SO : Sodium sulfate; pH: Potential Hydrogen; PDB: Potato Dextrose Broth; SEM: Scanning electron microscope.