Antibacterial effects of essential oil of Black Cumin (Bunium persicum) against some pathogenic bacteria of fish

Taheri Mirghaed, Ali; Abiavi, Tahereh; Hassani, Fereidun; Shafiei, Shafigh

Volume 7, Issue 4 (Spring 2018) J. Aqua. Eco 2018, 7(4): 159-165 | Back to browse issues page

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Taheri Mirghaed A, Abiavi T, Hassani F, Shafiei S. Antibacterial effects of essential oil of Black Cumin (Bunium persicum) against some pathogenic bacteria of fish. J. Aqua. Eco 2018; 7 (4) :159-165
URL: http://jae.hormozgan.ac.ir/article-1-475-en.html

Antibacterial effects of essential oil of Black Cumin (Bunium persicum) against some pathogenic bacteria of fish

Ali Taheri Mirghaed ^*

, Tahereh Abiavi

, Fereidun Hassani

, Shafigh Shafiei

Abstract: (3192 Views)

The present study evaluated the effect of black cumin (Bunium persicum) essential oil on some pathogenic bacteria of fish using standard methods including disk diffusion, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). The maximum amount of MIC and MBC were recorded for Y. ruckeri and V. parahaemolyticus and the lowest MIC and MBC were obtained for A. hydrophila, A. Voronoi and S. iniae, respectively. The highest and lowest inhibition zone diameter were recorded for S.iniae and Y. ruckeri, respectively. The results of this study suggests that black cumin essential oil can be used as an alternative for antibiotics.

Keywords: Antimicrobial effect, Antibiotic, Black Cumin

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Type of Study: Short document | Subject: Special
Published: 2018/04/15