:: Volume 18, Issue 2 (2019) ::
IJFS 2019, 18 Back to browse issues page
Short communication:In vitro antibacterial effect of ginger (Zingiber officinale) essential oil against fish pathogenic bacteria isolated from farmed olive flounder (Paralichthys olivaceus) in Korea
S. Hossain, De Silva De Silva, S.H.M.P. Wimalasena, Pathirana Pathirana, G.J. Heo *
Veterinary Medical Center and College of Veterinary Medicine, Chungbuk National University, Cheongju, 28644, Korea , gjheo@cbu.ac.kr
Abstract:   (1269 Views)
World population growth and food demand have been two major elements leading to the expansion of animal and fish production. Recently, many efforts advocated the extension of intensive fish farming to optimize the need for animal protein (Hussein et al., 2013). In Korea, aquaculture has made rapid development in a short period of time, and many fish farms have been established in order to fulfill high consumer demand (Oh et al., 2006). Meanwhile, olive flounder (Paralichthys olivaceus) is one of the popular marine fishes cultured in Korea, which accounts for approximately 50% of the annual fish production (Park et al., 2012).
Keywords: In vitro antibacterial activity, Ginger essential oil, Fish pathogenic bacteria, Olive flounder
Full-Text [PDF 309 kb]   (601 Downloads)    
Type of Study: Orginal research papers |
Received: 2019/03/17 | Accepted: 2019/03/17 | Published: 2019/03/17

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Volume 18, Issue 2 (2019) Back to browse issues page