Laurus nobilis, Zingiber officinale and Anethum graveolens Essential Oils: Composition, Antioxidant and Antibacterial Activities against Bacteria Isolated from Fish and Shellfish

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Mejdi Snuossi; Najla Trabelsi; Sabrine Ben Taleb; Ameni Dehmeni; Guido Flamini; Vincenzo De Feo;
(2016)
  • Publisher: MDPI AG
  • Journal: Molecules (issn: 1420-3049)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.3390/molecules21101414
  • Subject: antibacterial activity | shellfish | Zingiber officinale | Anethum graveolens; Antibacterial activity; Antioxidant activity; Chemical composition; Essential oils; Fish; Laurus nobilis; Shellfish; Zingiber officinale; Anethum graveolens; Animals; Anti-Bacterial Agents; Antioxidants; Bacteria; Biofilms; Fishes; Ginger; Laurus; Microbial Sensitivity Tests; Oils, Volatile; Plant Components, Aerial; Plant Oils; Shellfish; Medicine (all); Organic Chemistry | Anethum graveolens | Organic chemistry | QD241-441 | fish | essential oils | chemical composition | antioxidant activity | Laurus nobilis

Several bacterial strains were isolated from wild and reared fish and shellfish. The identification of these strains showed the dominance of the Aeromonas hydrophila species in all seafood samples, followed by Staphylococcus spp., Vibrio alginolyticus, Enterobacter cloa... View more
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