In vitro Antimicrobial Effect of Oregano, Garlic, and Rosemary Essential Oil Combinations Against Fish Pathogens

Yıl 2025, Cilt: 10 Sayı: 6, 1053 - 1061, 30.11.2025

Öznur Özil , Ergi Bahrioğlu

https://doi.org/10.35229/jaes.1813438

Öz

In this study, the antibacterial effects of single and combined applications of Origanum onites (oregano), Allium sativum (garlic), and Rosmarinus officinalis (rosemary) essential oils on four important fish pathogens (Yersinia ruckeri, Vibrio anguillarum, Vagococcus salmoninarum, and Lactococcus garvieae) were evaluated in vitro by disk diffusion method. Pure oregano oil showed the highest inhibition against all bacteria, with minimum inhibitory concentrations (MICs) ranging from 0.98 to 31.25 µL/mL. Garlic and rosemary oils alone did not create an inhibition zone. Mixing oregano oil with garlic or rosemary oil in a 1:1 ratio significantly reduced the inhibition zones. According to the fractional inhibitory concentration index (FIC), mostly antagonistic or indifferent interactions were observed. The effect was further weakened in the triple mixture. The findings indicate that the antibacterial activity of essential oils depends not only on the potency of the individual components but also on the chemical interactions of these components and the target bacterial species. While oregano oil, rich in phenolic compounds, exhibits particularly high activity, its effectiveness may be diminished when mixed with oils low in phenolic compounds. Consequently, it is emphasized that instead of using random essential oil mixtures for fish disease control, natural formulations with optimized ingredient ratios and standardized chemical profiles should be developed.

Anahtar Kelimeler

Essential oil , Antagonism , Lactococcus garvieae , Vagococcus salmoninarum , Vibrio anguillarum , Yersinia ruckeri

Kekik, Sarımsak ve Biberiye Uçucu Yağ Kombinasyonlarının Balık Patojenlerine Karşı In vitro Antimikrobiyal Etkisi

Öz

Bu çalışmada Origanum onites (kekik), Allium sativum (sarımsak) ve Rosmarinus officinalis (biberiye) uçucu yağlarının tekil ve kombine kullanımlarının dört önemli balık patojeni (Yersinia ruckeri, Vibrio anguillarum, Vagococcus salmoninarum ve Lactococcus garvieae) üzerindeki antibakteriyel etkilerini in vitro koşullarda Disk difüzyon yöntemi ile değerlendirilmiştir. Saf kekik yağı tüm bakterilere karşı en yüksek inhibisyon oluşturmuş ve minimum inhibitör konsantrasyon (MIC) değerleri 0.98–31.25 µL/mL aralığında bulunmuştur. Sarımsak ve biberiye yağları tek başlarına belirgin bir inhibisyon zonu oluşturmamıştır. Kekik yağının sarımsak veya biberiye yağı ile 1:1 oranında karıştırılması sonucunda inhibisyon zonlarının anlamlı biçimde azaldığı ve fraksiyonel inhibitör konsantrasyon indeksi (FIC) analizine göre çoğunlukla antagonistik veya ilgisiz (indifferent) etkileşimlerin oluştuğu tespit edilmiştir. Üçlü karışımda ise etkinin daha da zayıfladığı görülmüştür. Bulgular, uçucu yağların antibakteriyel etkinliğinin yalnızca tekil bileşenlerin gücüne değil, aynı zamanda bu bileşenlerin kimyasal etkileşimlerine ve hedef bakterinin türüne bağlı olduğunu göstermektedir. Özellikle fenolik bileşiklerce zengin kekik yağı yüksek aktivite gösterirken, fenolik bileşenlerce fakir yağlarla karıştırılması neticesinde etkisinin azalmış olabileceği düşünülmektedir. Sonuç olarak, balık hastalıklarının kontrolünde rastgele uçucu yağ karışımlarının kullanımı yerine, bileşen oranları optimize edilmiş ve kimyasal profilleri standardize edilmiş doğal formülasyonların geliştirilmesi gerektiği vurgulanmaktadır.

Anahtar Kelimeler

Uçucu yağ , Antagonizm , Lactococcus garvieae , Vagococcus salmoninarum , Vibrio anguillarum , Yersinia ruckeri

Kaynakça

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