Antibacterial Activity of Thyme (Thymus vulgaris L.), Laurel (Lauris nobilis L.), Rosemary (Rosmarinus officinalis L.) and Parsley (Petroselinum crispum L.) Essential Oils against Some Fish Pathogenic Bacteria

Year 2019, Volume: 15 Issue: 4, 440 - 447, 16.12.2019

Serpil Tural , Yüksel Durmaz , Eda Urçar Sadettin Turhan

https://doi.org/10.22392/actaquatr.549380

Cited By: 6

Abstract

In this study, the antibacterial activity of thyme (TEO), laurel (LEO), rosemary (REO) and parsley essential oils (POE) against different fish pathogens such as Yersinia ruckeri (a, b), Lactococcus garvieae, Pseudomonas fluorescens, Aeromonas sobria, Aeromonas salmonicida and Aeromonas veronii was investigated. The essential oils were extracted by hydro-distillation using a Clevenger apparatus, and their antibacterial activities were measured by paper disk diffusion method. Significant differences in the antibacterial activity of essential oils, depending on plant source and on bacterial strain, were detected. All essential oils showed inhibitory effect against fish pathogenic bacteria (except PEO against Y. ruckeri (b)), and the inhibition zones ranged from 6.00 to 36.00 mm. The highest antibacterial activity against all tested bacteria was determined in TEO with a diameter of inhibition zone ranging from 26.50 to 36.0 mm, while LEO and REO showed a moderate activity with a diameter of inhibition zone ranging from 9.50 to 18.50 mm. The PEO illustrated the lowest diameter of inhibition zone against all the test bacteria. Among the tested bacteria, A. veronii was the most sensitive to the inhibitory activity of TEO, LEO and REO, while P. fluorescens was the most resistant. The results suggested that essential oils from thyme, laurel and rosemary can be used as natural antibacterial agents against fish pathogenic bacteria.

Keywords

Köyceğiz Lagoon, Turkish wooden dalyan, grey mullet

Kekik, Defne, Biberiye ve Maydanoz Uçucu Yağlarının Bazı Bakteriyel Balık Patojenlerine Karşı Antibakteriyel Aktivites

Abstract

Bu çalışmada, kekik (Thymus vulgaris L.) (KUY), defne (Laurus nobilis L.) (DUY), biberiye (Rosmarinus officinalis L.)
(BUY) ve maydanoz (Petroselinum crispum L.) uçucu yağlarının (MUY) Yersinia ruckeri (a ve b), Lactococcus garvieae,
Pseudomonas fluorescens, Aeromonas sobria, Aeromonas salmonicida and Aeromonas veronii gibi farklı balık patojenlerine
karşı antibakteriyel aktiviteleri incelenmiştir. Uçucu yağlar Clevenger cihazı kullanılarak hidro-destilasyon yöntemi ile elde
edilmiş ve antibakteriyel aktiviteleri kâğıt disk difüzyon metodu ile belirlenmiştir. Uçucu yağların antibakteriyel aktivitesi,
bitki kaynağı ve bakteri türüne bağlı olarak önemli farklılıklar göstermiştir. Tüm uçucu yağlar balık patojen bakterilerine (Y.
ruckeri (b)’ye karşı MUY hariç) karşı inhibitör etki göstermiş ve inhibisyon zonları 6,00 ile 36,00 mm arasında değişmiştir.
Test edilen tüm bakterilere karşı en yüksek antibakteriyel aktivite, 26.50 ile 36,0 mm arasında değişen bir inhibisyon zon çapı
ile KUY'da belirlenirken, DUY ve BUY, 9,50 ile 18,50 mm arasında değişen inhibisyon zon çapı ile orta düzeyde bir aktivite
göstermiştir. MUY, tüm test bakterilerine karşı en düşük inhibisyon zon çapı sergilemiştir. Test edilen bakteriler arasında, A.
veronii, KUY, DUY ve BUY'un inhibitör aktivitesine en duyarlı bakteri olurken, P. fluorescens, en dirençli bakteri olmuştur.
Bu sonuçlar kekik, defne ve biberiyeden elde edilen uçucu yağların bakteriyel balık patojenlerine karşı doğal antibakteriyel
ajan olarak kullanılabileceğini ortaya koymuştur. 

Keywords

Antibakterial aktivite, uçucu yağ, bakteriyel balık patojenleri

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