Date Received: 03-09-2025
Date Accepted: 02-12-2025
Date Published: 23-01-2026
##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2026.24.1.05
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Investigation of Antibacterial Activity of Vietnamese Oregano (Elsholtzia ciliate) Essential Oil Against some Pathogenic Bacteria Strains in Freshwater Fish
,
Dang Quoc Vinh
1
,
Vo Nguyen Khang Tuyen
,
Tran Thi My Dung
,
Ho Thi Truong Thy (*)
,
Ong Moc Quy
1
Keywords
Elsholtzia ciliata, essential oil, microwave, antibacterial, freshwater fish
Abstract
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.
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