Specifically they discovered that Pythium ultimum, a fungus that attacks aubergines, peppers, lettuces, tomatoes and cucumbers as seedlings, Clavibacter michiganensis, a bacterium that kills young plants and deforms fruits, and Streptomyces scabies, a second bacterium, which causes potatoes to develop revolting scabs and for which no treatment currently exists, all stopped growing in the presence of the oil.