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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP

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        Abstract - Issue Sep 2018, 39 (5)                                                                                                             Back



nstantaneous and historical temperature effects on a-pinene

Antibacterial activity of garlic extracts on fish pathogenic bacteria

 

R. Natasya-Ain1, N. Eirna-Liza1,3, M.Y. Jasmin1 and Murni Karim*1,2

1Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

2Laboratory of Marine Biotechnology, Institute of Bioscience, Universiti Putra Malaysia, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

3University College of Agroscience Malaysia, Alor Gajah, 78000 Malacca, Malaysia

*Corresponding Author E-mail: murnimarlina@upm.edu.my

 

 

 

Key words

Allicin

Antibacterial activity

Garlic extracts

Marine pathogens

Phytobiotics

 

 

 

Publication Data

Paper received : 23.05.2017

Revised received : 29.08.2017

Re-revised received : 16.11.2017

Accepted : 28.12.2017

 

Abstract

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.

 

Methodology: Different 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 (15.30.3) and the least were detected against V. anguillarum (11.00.6) and V. harveyi (11.00.6). 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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