Paper Title
SALT AND CINNAMATE COMPLEX: CHEMICAL PROPERTIES AND ANTIBACTERIAL TESTS ON POTATOES INFECTED WITH STREPTOMYCES BACTERIA AND ANTIFUNGAL TESTS ON TOMATO ROOTS INFECTED WITH FUSARIUM SP FUNGI

Abstract
Dibenzylammonium cinnamate and tetrahydrated magnesium cinnamate have been synthesized by « one pot » method. These compounds have also been characterized by spectroscopic methods and X ray diffractometer. The cinnamate salt structure,as single crystals, crystallize in monoclinic system and P21/n space group [1]. In biological vue, they are submitted in antibacterial tests of Streptomycebacteries which attack potato and mango foils and antifungical in Fusarium sppisolat whichfungites attack the roots of tomato [2]. The bactericid tests have been done by diffusion disk of positive Gram. The results show inhibition halos with average diameter of 10 mm around the disk in the growth of bacteries (for the DMSO control disk, the diameter is 6 mm). This result shows that the compound is able to break the proliferation of bacteries, therefore it is able to inhibit the harmful action of Streptomyces bacteries in potatos and mango foils [3]. When the salt is complexed by Calcium metal, the inhibition action becomes less effective. In the case of antifungic tests with Fusarium spisolat, we have remarked that the inhibition of mycelial growth is very effective with cinnamate salt and evolves with concentration of solutions Keywords - Cinnamate, Antimicrobial, Antifungical Tests