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β-Glucosidase from Phoma strasseri and its Possible Role in a Disease of Peppermint. H. A. Melouk, Research Associate, Department of Botany and Plant Pathology, Oregon State University, ARS, USDA, Corvallis 97331; C. E. Horner, Plant Pathologist, ARS, USDA, Corvallis 97331. Phytopathology 63:973-975. Accepted for publication 9 February 1973. DOI: 10.1094/Phyto-63-973.

Phoma strasseri produced β-glucosidase in a liquid medium with salicin as a carbon source. The culture filtrate contained salicyl alcohol and an unidentified compound that reacted with phenol-detecting reagents. The optimum pH for activity of β-glucosidase extracted from spores and mycelium was 4.5 - 5.5. Extracts of peppermint rhizomes inoculated with P. strasseri had three times more β-glucosidase activity than noninoculated controls. Exudates that formed in inoculated peppermint rhizomes exhibited β-glucosidase activity, contained phenolics, and had no inhibitory effect on spore germination of P. strasseri.

Additional keywords: Mentha, tissue browning, polyphenol oxidase.