Serpil TURAL, Yüksel DURMAZ, Eda URÇAR, Sadettin TURHAN

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

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.

Antibacterial Activity of Thyme, Laurel, Rosemary and Parsley Essential Oils Against Some Bacterial Fish Pathogen

In this study, the antibacterial activities of the essential oils of thyme (Thymus vulgaris L.) (TEO), laurel (Laurus nobilisL.) (LEO), rosemary (Rosmarinus officinalis L.) (REO) and parsley (Petroselinum crispum L.) (PEO) against different fishpathogens such as Yersinia ruckeri two strains (a & b), Lactococcus garvieae, Pseudomonas fluorescens, Aeromonas sobria,Aeromonas salmonicida and Aeromonas veronii were investigated. The essential oils had been extracted by hydro-distillationusing a Clevenger apparatus, and their antibacterial activities were measured by paper disk diffusion method. Theantibacterial activities of essential oils showed significant differences depending on the plant source and on bacterial strain.All essential oils showed inhibitory effect against bacterial fish pathogens (except PEO against Y. ruckeri (b)), and theinhibition zones ranged from 6.00 to 36.00 mm. The highest antibacterial activity against all tested bacteria was determinedin TEO with a diameter of inhibition zone ranging from 26.50 to 36.0 mm, while LEO and REO showed a moderate activitywith a diameter of inhibition zone ranging from 9.50 to 18.50 mm. The PEO illustrated the lowest diameter of inhibition zoneagainst 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 androsemary can be used as natural antibacterial agents against bacterial fish pathogens.

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