Date Received: 03-09-2025 / Date Accepted: 02-12-2025 / Date Published: 23-01-2026
This study evaluated the antibacterial activity of essential oil from Vietnamese balm (Elsholtzia ciliata) against three pathogenic bacteria in freshwater cultured fish: Aeromonas hydrophila (Att1), Edwardsiella ictaluri (Ecd20), and Streptococcus agalactiae (Svb2). The essential oil was extracted using microwave-assisted steam distillation and its chemical composition was analyzed by GC-MS. Experiments with microwave treatment times of 2-8 minutes, 500W power, and oil concentrations of 5-15% showed that antibacterial efficacy increased with both concentration and treatment duration. Ecd20 was the most sensitive strain (31.7mm inhibition zone at 15% after 8 minutes), followed by Att1 (18mm), while Svb2 was less sensitive but still showed significant inhibition. The MIC values for Ecd20, Svb2, and Att1 were 0.39, 0.78, and 1.56 mg/ml, respectively. Chemical analysis identified Linoleic acid (26.64%), Oleic acid (16.97%), Citral (10.9%), beta-cis-Ocimene (7.38%), and beta-Caryophyllene (7.56%) as major constituents likely contributing to the bioactivity. The results confirmed that microwave treatment enhances the antibacterial effect, particularly evident at 8 minutes. This study provides scientific evidence linking chemical composition and biological activity, and suggests the potential application of E. ciliata essential oil as a natural alternative to antibiotics in aquaculture.