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In vitro antibacterial activity of four nano‐encapsulated herbal essential oils against three bacterial fish pathogens
Author(s) -
Gholipourkanani Hosna,
Buller Nicky,
Lymbery Alan
Publication year - 2019
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.13959
Subject(s) - biology , streptococcus iniae , origanum , aeromonas hydrophila , antibacterial activity , minimum bactericidal concentration , essential oil , melaleuca alternifolia , microbiology and biotechnology , antimicrobial , minimum inhibitory concentration , yersinia ruckeri , pathogen , bacteria , food science , tea tree oil , fish <actinopterygii> , genetics , fishery , rainbow trout
Bacterial pathogens causing diseases in fishes have broad host ranges, and may cause high mortality or ongoing chronic infections. Pathogen treatments using antibiotics are becoming limited due to increasing concerns for the development of resistance and environmental dissemination of bacteria harboring resistance genes. This study aimed to determine whether nano‐emulsions of selected plant‐derived essential oils ( Origanum vulgare , Eucalyptus globulus , Melaleuca alternifolia and Lavendula angustifolia ) were bacteriostatic or bactericidal to Aeromonas hydrophila , Streptococcus iniae and Photobacterium damselae subspecies damselae . All treatments showed antibacterial activity, and in almost all cases the activity of the nano‐emulsions was superior to their essential oil counterparts. Origanum vulgare (oregano) nano‐emulsion had the most effective antibacterial activity, with a minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 3.12 µg/ml against all three species; substantially better than tetracycline. The present study highlights the potential of new formulations of essential oils to enhance bacterial disease control in cultured fish.