BACKGROUND: There is growing evidence that resistance to antibiotics is increasing, and because of their wide range of negative impacts on the environment and humans, also accumulative effects in fish meat and hazards for humans, there have been numerous studies conducted using medicinal plants as a healthier alternative to antibiotics.OBJECTIVES: This study examined the antibacterial effect of two native medicinal herbs (oregano and echinacea mixed essential oil) on Lactococcus garvieae compared with some commercial antibiotics used in fish farms.METHODS: The antibacterial activities against a fish bacterial pathogen (Lactococcus garvieae) were tested using the disk diffusion method, followed by the determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations via sequential dilution of essential oil by Broth Micro Dilution method.RESULTS: The results showed antimicrobial activities of mentioned mixed essential oil with MIC ≥ 6.25 μL/mL and MBC ≥ 12.5 μL/mL. Also, the measurements of the diameter of inhibitory zones are consistent with the results of MIC and MBC, indicating the positive effect of this plant mix oil Lactococcus garvieae. However, the Lactococcus garvieae was more sensitive to Enrofloxacin (NFX 5), and Sulfamethoxazole &amp; Trimethoprim (SXT) (P<0.05), but the combination of Oregano and Echinacea essential oils performed better than Florfenicol (FF) despite the weaker effects against mentioned two antibiotics.CONCLUSIONS: The results approved the antibacterial activity of the mixed essential oil of oregano and Echinacea against Lactococcus garvieae on the laboratory scale. Using these compounds as a possible substitute for antibiotic compounds requires more clinical studies.

BACKGROUND: It is fundamental to find the safest food preservatives in order to acheive the maximum health and economic benefits. Salmonella enteritidis is the cause of Salmonellosis, one of the most important foodborn zoonoses in poultry. OBJECTIVES: The present study was conducted to comparatively evaluate the antimicrobial effects of Trachyspermum copticum, Thymus vulgaris, and Cinnamomum zeylanicum essential oils and Formaldehyde against Salmonella Enteritidis. METHODS: In this study minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Cinnamomum zeylanicum, Trachyspermum copticum, and Thymus vulgaris essential oils against Salmonella enteritidis were determined using broth macro-dilution. The effects of essential oils on growth curve of Salmonella Enteritidis were also evaluated. RESULTS: In this study, MIC for the minimum inhibitory concentration level of Trachyspermum copticum, Thymus vulgaris, Cinnamomum zeylanicum and formaldehyde for Salmonella Enteritidis was determined as 500, 700, 500, and 70 ppm while MBC was calculated as 700, 900, 1000, and 200ppm, respectively. This study revealed that all the treatments increased lag phase. Bacterial growth speed was slower for Trachyspermum copticum of all the concentrations, yet a significant difference was observed only in 1 and 2 MIC of other treatments (p < /em><0.05). CONCLUSIONS: In conclusion, Trachyspermum copticum (with less concentration), Thymus vulgaris, and Cinnamomum zeylanicum (with higher concentration) could be employed as a substitution of a proporation of formaldehyde to prevent bacterial development in food.

Objective: This study aimed to identify the impact of variations in solvent polarity on the solu-bility of secondary metabolite compounds, which were correlated as antioxidant and antibacte-rial agents for Escherichia coli (ATCC 11725), Salmonella sp. (ATCC 22504), Staphylococcus aureus (ATCC 11526), and Bacillus subtilis (ATCC 11626). Materials and Methods: A total of 500 gm of Temulawak flour (Curcuma xanthorrhiza) was macerated gradually using the step gradient polarity (SGP) technique, where the solvents (methanol, ethyl acetate, and n-hexane) used had different levels of polarity. The extracting process of secondary metabolite components of Temulawak flour began with the use of non-polar solvents, semipolar solvents, and polar solvents, respectively. Each soaking process was completed for 5 × 24 h. Results: From the Temulawak extract with different levels of solvent polarity, 76.048 gm were obtained for the methanol fraction, 106.242 gm for the ethyl acetate fraction, and 154.575 gm for the n-hexane fraction. The results of the antioxidant activity test showed that the ethyl acetate fraction had the highest inhibitory value for antioxidant activity of 50% (IC50) 22.59 mg/l. The results of this research&apos;s β-carotene content were 0.0865 gm. Ethyl acetate fraction was known to have good activity from the antibacterial activity test. The inhibition zone of E. coli and B. subtilis bacteria was 11.5 ± 0.71 with a minimum concentration of 3.13 mg/ml. The inhibition zone of S. aureus was 10.5 ± 0.17 with a minimum inhibitory concentration (MIC) of 6.25 mg/ml, while the inhibition zone for Salmonella sp. was 8.125 ± 0.35 with a MIC of 37.50 mg/ml. Conclusion: All fractions have moderate antibacterial activity, yet the ability of the ethyl acetate fraction of Temulawak extract was higher than the methanol and n-hexane fractions. [J Adv Vet Anim Res 2025; 12(1.000): 192-204]

Objective: The purpose of this study was to select the active fraction of red ginger (Zingiber officinale var. Rubrum) for its antioxidant and antibacterial activities against Staphylococcus aureus (AMC 6934), Bacillus subtilis (AMC 7923), Pseudomonas aeruginosa (AMC 8973), and Escherichia coli (AMC 5761). Materials and Methods: A total of 2 kg of dry red ginger rhizome powder was macerated in stages with different levels of solvent polarity to extract the chemical composition within the red ginger powder sample. The extraction process begins with a non-polar solvent (n-hexane) by soaking the red ginger powder sample for 3 × 24 h. Results: The red ginger extract fractionated with methanol produced alkaloids, phenolics, flavonoids, and coumarins, while the fractionation using n-hexane produced alkaloids and triterpenoids only. The fractionation with ethyl acetate produced alkaloids, phenolics, flavonoids, triterpenoids, saponins, and coumarins. The antioxidant activity test was 49.261 mg/l for the ethyl acetate fraction, 146.648 mg/l for the methanol fraction, and 300.865 mg/l for the n-hexane fraction. Conclusion: The ethyl acetate fraction was effectively powerful in inhibiting the growth of Gram-positive and Gram-negative bacteria. All fractions had moderate antibacterial activity; however, the performance of ethyl acetate in the red ginger extract was better than that of methanol and n-hexane. [J Adv Vet Anim Res 2024; 11(1.000): 114-124]