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

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 recor...

Full description

Saved in:
Bibliographic Details
Published inبوم‌شناسی آبزیان Vol. 7; no. 4; pp. 159 - 165
Main Authors Ali Taheri Mirghaed, Tahereh Abiavi, Fereidun Hassani, Shafigh Shafiei
Format Journal Article
LanguagePersian
Published University of Hormozgan 01.04.2018
Subjects
antibiotic
antimicrobial effect
black cumin
Online AccessGet full text

Cover

More Information
Summary: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.
ISSN:2322-2751
2980-9355