Effect of volatile metabolites of dill, radish and garlic on growth of bacteria

In a model experiment plants were grown in sealed chambers on expanded clay aggregate under the luminance of 150 W/m2 PAR and the temperature of 24 degrees C. Seven bacterial strains under investigation, replicated on nutrient medium surface in Petri dishes, were grown in the atmosphere of cultivated plants. Microbial response was evaluated by the difference between colony size in experiment and in control. In control, bacteria grew in the atmosphere of clean air. To study the effects of volatile metabolites of various plant on microbial growth, the experimental data were compared with the background values defined for each individual experiment. Expanded clay aggregate, luminance, temperature, and sealed chamber (without plants) for the background were the same. Volatile metabolites from 28-days old radish plants have been reliably established to have no effect on the growth of microbes under investigation. Metabolites of 30-days old dill and 50-days old garlic have been established to have reliable bacteriostatic effect on the growth of three bacterial strains. Dill and garlic have been found to have different range of effects of volatile substances on bacterial growth. Volatile metabolites of dill and garlic differed in their effect on the sensitivity spectrum of bacteria. An attempt has been made to describe the obtained data mathematically.