Antimicrobial activities of some culinary spice extracts against Streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (Oreochromis sp.)
The extracts of ten culinary spices were screened to identify their antimicrobial activities against Streptococcus agalactiae by using disk diffusion assay. Only Cinnamomum verum, Allium sativum Linn, Eugenia caryophyllus and Thymus vulgaris displayed antimicrobial activity. The bark C. verum extrac...
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| Format: | Article |
| Language: | English |
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IDOSI Publications
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/25700/ http://psasir.upm.edu.my/id/eprint/25700/1/Antimicrobial%20activities%20of%20some%20culinary%20spice%20extracts%20against%20Streptococcus%20agalactiae%20and%20its%20prophylactic%20uses%20to%20prevent%20streptococcal%20infection%20in%20red%20hybrid%20tilapia.pdf |
| _version_ | 1848845375840976896 |
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| author | Alsaid, Milud Mohd Daud, Hassan Bejo, Siti Khairani Abuseliana, Ali |
| author_facet | Alsaid, Milud Mohd Daud, Hassan Bejo, Siti Khairani Abuseliana, Ali |
| author_sort | Alsaid, Milud |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The extracts of ten culinary spices were screened to identify their antimicrobial activities against Streptococcus agalactiae by using disk diffusion assay. Only Cinnamomum verum, Allium sativum Linn, Eugenia caryophyllus and Thymus vulgaris displayed antimicrobial activity. The bark C. verum extract displayed the highest antimicrobial activity with a 18 mm inhibition zone. The minimum inhibitory concentration (MIC) values for spice extracts were determined by utilizing the agar diffusion method. The lowest MIC value with high efficacy against S. agalactiae was 0.15 mg\mL, which was obtained from C. verum extract. The median lethal dose (LD50) of S. agalactiae to tilapia fingerlings was measured to be 1.56×105 CFU/mL. The in vivo
antimicrobial effect of C. verum was tested by feeding tilapia fingerlings fish feed supplemented with different
ratios of C. verum extract and bark powder for 17 days after experimentally injecting the fish with S. agalactiae
intraperitoneally (IP). The mortality was significantly lower (p<0.05) in the fish fed on feed supplemented with
bark C. verum extract with a ratio of 3:26 (w/w) compared to other groups. These results indicated that the C. verum bark extract supplement is promising as a prophylactic against tilapia streptococcosis and for fish health improvement. |
| first_indexed | 2025-11-15T08:45:49Z |
| format | Article |
| id | upm-25700 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:45:49Z |
| publishDate | 2010 |
| publisher | IDOSI Publications |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-257002017-10-31T05:21:49Z http://psasir.upm.edu.my/id/eprint/25700/ Antimicrobial activities of some culinary spice extracts against Streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (Oreochromis sp.) Alsaid, Milud Mohd Daud, Hassan Bejo, Siti Khairani Abuseliana, Ali The extracts of ten culinary spices were screened to identify their antimicrobial activities against Streptococcus agalactiae by using disk diffusion assay. Only Cinnamomum verum, Allium sativum Linn, Eugenia caryophyllus and Thymus vulgaris displayed antimicrobial activity. The bark C. verum extract displayed the highest antimicrobial activity with a 18 mm inhibition zone. The minimum inhibitory concentration (MIC) values for spice extracts were determined by utilizing the agar diffusion method. The lowest MIC value with high efficacy against S. agalactiae was 0.15 mg\mL, which was obtained from C. verum extract. The median lethal dose (LD50) of S. agalactiae to tilapia fingerlings was measured to be 1.56×105 CFU/mL. The in vivo antimicrobial effect of C. verum was tested by feeding tilapia fingerlings fish feed supplemented with different ratios of C. verum extract and bark powder for 17 days after experimentally injecting the fish with S. agalactiae intraperitoneally (IP). The mortality was significantly lower (p<0.05) in the fish fed on feed supplemented with bark C. verum extract with a ratio of 3:26 (w/w) compared to other groups. These results indicated that the C. verum bark extract supplement is promising as a prophylactic against tilapia streptococcosis and for fish health improvement. IDOSI Publications 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/25700/1/Antimicrobial%20activities%20of%20some%20culinary%20spice%20extracts%20against%20Streptococcus%20agalactiae%20and%20its%20prophylactic%20uses%20to%20prevent%20streptococcal%20infection%20in%20red%20hybrid%20tilapia.pdf Alsaid, Milud and Mohd Daud, Hassan and Bejo, Siti Khairani and Abuseliana, Ali (2010) Antimicrobial activities of some culinary spice extracts against Streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (Oreochromis sp.). World Journal of Fish and Marine Sciences, 2 (6). pp. 532-538. ISSN 2078-4589; ESSN: 2078-4600 https://www.idosi.org/wjfms/wjfms2(6)10.htm |
| spellingShingle | Alsaid, Milud Mohd Daud, Hassan Bejo, Siti Khairani Abuseliana, Ali Antimicrobial activities of some culinary spice extracts against Streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (Oreochromis sp.) |
| title | Antimicrobial activities of some culinary spice extracts against Streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (Oreochromis sp.) |
| title_full | Antimicrobial activities of some culinary spice extracts against Streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (Oreochromis sp.) |
| title_fullStr | Antimicrobial activities of some culinary spice extracts against Streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (Oreochromis sp.) |
| title_full_unstemmed | Antimicrobial activities of some culinary spice extracts against Streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (Oreochromis sp.) |
| title_short | Antimicrobial activities of some culinary spice extracts against Streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (Oreochromis sp.) |
| title_sort | antimicrobial activities of some culinary spice extracts against streptococcus agalactiae and its prophylactic uses to prevent streptococcal infection in red hybrid tilapia (oreochromis sp.) |
| url | http://psasir.upm.edu.my/id/eprint/25700/ http://psasir.upm.edu.my/id/eprint/25700/ http://psasir.upm.edu.my/id/eprint/25700/1/Antimicrobial%20activities%20of%20some%20culinary%20spice%20extracts%20against%20Streptococcus%20agalactiae%20and%20its%20prophylactic%20uses%20to%20prevent%20streptococcal%20infection%20in%20red%20hybrid%20tilapia.pdf |