activity of garlic extracts on fish pathogenic bacteria
Natasya-Ain1, N. Eirna-Liza1,3, M.Y. Jasmin1
and Murni Karim*1,2
Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, 43400,
Serdang, Selangor, Malaysia
Marine Biotechnology, Institute of Bioscience, Universiti Putra Malaysia,
Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
of Agroscience Malaysia, Alor Gajah, 78000 Malacca, Malaysia
Author E-mail: email@example.com
Paper received : 23.05.2017
Revised received : 29.08.2017
Re-revised received :
Accepted : 28.12.2017
Aim: Aqueous and
methanol extracts of Allium sativum (clove and peel) were investigated
for their antibacterial properties in in-vitro assay against four
marine pathogens, Aeromonas hydrophila, Vibrio anguillarum, Vibrio alginolyticus
and Vibrio harveyi.
concentrations of methanol and aqueous garlic extracts were used in different
methods including the disc-diffusion, minimal inhibitory concentration (MIC)
and minimal bactericidal concentration (MBC) assay.
Results: The aqueous
extract of A. sativum (clove and peel) had no antibacterial effect
against the pathogenic bacteria tested, while the clove extract of methanol
showed a strong inhibition activity against pathogens tested. The largest
inhibition zone was observed against A. hydrophila (15.3±0.3) and the
least were detected against V. anguillarum (11.0±0.6) and V.
harveyi (11.0±0.6). The MIC and MBC values revealed that A. hydrophila
was inhibited by a supernatant extract of clove at the lowest concentration
of 0.6 mg ml-1, while other pathogens were inhibited at the
concentration of 0.8 and 1.0 mg ml-1.
Interpretation: This study
suggests that clove extract of A. sativum has the potential to be used
as a phytobiotics in controlling the growth of marine pathogens.
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