Short communication: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., ۲۰۱۳). 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., ۲۰۰۶). Meanwhile, olive flounder (Paralichthys olivaceus) is one of the popular marine fishes cultured in Korea, which accounts for approximately ۵۰% of the annual fish production (Park et al., ۲۰۱۲).  

Keywords:

In vitro antibacterial activity , Ginger essential oil , Fish pathogenic bacteria , Olive flounder