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Mode of action of yeast Rhodotorula mucilaginosa in
controlling basal stem root caused by Phytopthora capsici

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D Safitri , S Wiyono , B P W Soekarno , Achmad 1
1 Department of Phytopathology, Faculty of Agriculture, Bogor Agriculture
University. Jl. Meranti Kampus IPB Dramaga Bogor 16680, West Java, Indonesia.
Tel./Fax. +62-251-8629354

E-mail: diansafitri@gmail.com

Abstract. Phytophthora capsici is the cause of Basal Stem Rot (BSR) disease in black pepper
plants. The BSR attack rate reached 67% and reduced black pepper production in the field by
30-40%. Biocontrol using yeast is a BSR control technique that has not been widely studied.
This study aimed to determine the mechanism of yeast's action in suppressing P. capsici
mycelium growth in vitro. Yeast is obtained from the Piperaceae family, and testing is carried
out through the antibiosis mechanism; dual culture, volatile organic compound,
hyperparasitism, the ability to produce ꞵ-1,3 glucanase enzyme. There are two Rhodotorula
mucilaginosa isolates from the Piperaceae plant that can significantly inhibit P. capsici
mycelium's growth through the mechanism of Hyperparasitism, production of volatile organic
compounds, the ability to produce ꞵ-1,3 glucanase enzyme. Microscopic observations using
compound microscopy and scanning microscopic electrons showed that Rhodotorula
mucilaginosa had the ability to lysis against P. capsici hyphae development.

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