Sviluppo di Aeromonas hydrophila in presenza di spezie ed oli essenziali

This study was designed to evaluate in vitro than sensitivity of haemolitic Aeromonas hydrophila strains to several spices and essential oils A concentration of 1% of spices was added separately toTSB which was then inoculated to contain 10 5 ufc/mL and held to 4°C for 7 days. Populations of Ah were determined on TSA Antimicrobic activity of essential oils was evaluated by determining the growth inhibition zone and the values of MIC.