:: دوره 6، شماره 4 - ( 1-1397 ) ::
جلد 6 شماره 4 صفحات 126-109 برگشت به فهرست نسخه ها
بررسی مقایسه‌ای خواص ضدباکتریایی و ضدقارچی اسانس‌های زنیان، اسطوخودوس و میخک در شرایط آزمایشگاهی علیه برخی پاتوژن‌های ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss (Walbaum, 1792
حسنا قلی پور کنعانی*، زینب جوکار، حجت الله جعفریان، علی طاهری میرقائد
چکیده:   (2974 مشاهده)
به منظور مقایسه­ اثرات اسانس علیه برخی پاتوژنهای قزل­آلای رنگین­کمان (O. mykiss)، از روش انتشار دیسک  استفاده شد. حداقل غلظت مهار رشد و حداقل غلظت باکتری­کشی و حداقل غلظت قارچ­کشی با استفاده از روش میکرودایلوشن براث انجام شد. میانگین قطر هاله عدم رشد باکتری استرپتوکوکوس اینیایی تحت تأثیر اسانس­های زنیان (1±26 میلی‌متر) و اسطوخودوس (1 ±10 میلی‌متر) و میانگین قطر هاله عدم رشد باکتری لاکتوکوکوس گارویه تحت تأثیر اسانس­های زنیان (15/1±33/24 میلی­متر) و اسطوخودوس (57/0±66/14 میلی‌متر) در مقایسه با قطر هاله عدم رشد آنتی­بیوتیک­های آموکسی­سیلین (52/1±33/20 میلی‌متر) و اریترومایسین (0 میلی‌متر) نشان داد. در بین دو اسانس گیاهی مورد استفاده برای باکتری، اسانس زنیان با حداقل غلظت بازدارندگی برابر (017/0±049/0 میکرولیتر بر میلی‌لیتر) دارای بیشترین خاصیت ضدباکتریایی بود. میانگین قطر هاله­های عدم رشد قارچ ساپرولگنیا تحت تأثیر اسانس اسطوخودوس (57/0±33/8 میلی‌متر) و میخک (1±7 میلی‌متر) به­عنوان مهارکننده در مقایسه با آنتی‌میکوتیک آمفوتریسین­ب (1±13 میلی‌متر) اختلاف معنی­دار مشاهده شد. بنابراین می­توان اسانس میخک و اسطوخودوس را به­عنوان مهارکننده طبیعی قارچ و اسانس زنیان و اسطوخودوس را به­عنوان مهارکننده طبیعی باکتری در مراکز تکثیر و پرورش آبزیان توصیه نمود.
واژه‌های کلیدی: O. mykiss، اثر ضد میکروبی، Streptococcus iniae، Lactococcus garviea
متن کامل [PDF 268 kb]   (1090 دریافت)    
نوع مطالعه: كاربردي | موضوع مقاله: تخصصي
دریافت: 1396/7/17 | پذیرش: 1396/9/5 | انتشار: 1398/1/12
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دوره 6، شماره 4 - ( 1-1397 ) برگشت به فهرست نسخه ها