In vitro antibacterial effect of ginger (Zingiber officinale) essential oil against fish pathogenic bacteria isolated from farmed olive flounder (Paralichthys olivaceus) in Korea
World population growth and food demand have been two major elements leading to the expansion of animal and fish production. Recently, many efforts advocated the extension of intensive fish farming to optimize the need for animal protein (Hussein et al., 2013). In Korea, aquaculture has made rapid development in a short period of time, and many fish farms have been established in order to fulfill high consumer demand (Oh et al., 2006). Meanwhile, olive flounder (Paralichthys olivaceus) is one of the popular marine fishes cultured in Korea, which accounts for approximately 50% of the annual fish production (Park et al., 2012).
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| Main Authors: | , , , , |
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| Format: | Journal Contribution biblioteca |
| Language: | English |
| Published: |
2019
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| Subjects: | Paralichthys olivaceus, Zingiber officinale, In vitro antibacterial activity, Ginger essential oil, Fish pathogenic bacteria, Olive flounder, |
| Online Access: | http://hdl.handle.net/1834/15112 |
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| Summary: | World population growth and food
demand have been two major elements
leading to the expansion of animal and
fish production. Recently, many efforts
advocated the extension of intensive
fish farming to optimize the need for
animal protein (Hussein et al., 2013). In
Korea, aquaculture has made rapid
development in a short period of time,
and many fish farms have been
established in order to fulfill high
consumer demand (Oh et al., 2006).
Meanwhile, olive flounder
(Paralichthys olivaceus) is one of the
popular marine fishes cultured in
Korea, which accounts for
approximately 50% of the annual fish
production (Park et al., 2012). |
|---|