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

Abstract

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