Abstract

Antibacterial activity of six medicinal herbs and aromatic plants used in cooking was investigated with two Vibrio species. Essential oils‎ of Thymus daenensis Celak., Satureja‎bachtiarica Bunge., Satureja khuzestanica ‎Jamzad., ‎Zataria multiflora Boiss., ‎Achilleakellalensis Boiss.‎ and Cuminun cyminum L. were screened against Vibrio parahaemolyticusand Vibrio harveyi local isolated from ‎infected fishes and shrimps by serial dilution assay. The essential oils of S. bachtiarica, S. khuzestanica‎, T. ‎daenensis and Z. multiflora showed antibacterial activities against V. ‎‎parahaemolyticus and V. harveyi. The highest level of antibacterial activity against V. ‎parahaemolyticus was demonstrated by the essential oil of T. daenensis (minimal inhibitory concentration (MIC) = 7 μg/ml), and the highest level of antibacterial activity against V. harveyi ‎was ‎demonstrated by the essential oil of S. bachtiarica (MIC = 15 μg/ml). The minimal bactericidal concentration (MBC) for V. parahaemolyticus and V. harveyi was demonstrated by the essential oil of S. bachtiarica(MBC = 31 μg/ml). This is the first report of an inhibitory activity of Iranian medicinal plants, on strains of V. parahaemolyticus and V. harveyi.

Key words: Iranian medicinal plants, antibacterial activity, Vibrio parahaemolyticus, Vibrio harveyi.