In-vitro study of inhibitory effect of garlic extract onAeromonas sobria

Garlic (Allium sativum) is known for its antibacterialproperties, but information on its effects against bacteriaspecies that are important in fish diseases is scarce. OBJECTIVES:The aim of this research was to use garlic as a natural product toimprove the aquatic animal health status so as to compensate thedemand for environment-friendly products for sustainableaquaculture. METHODS: For this purpose thee methods ofextraction including: row garlic extract, water, ethanol andmethanol extract were used for in-vitro toxicity tests on Aeromonassobria by disk diffusion and tube test. RESULTS: According toresults in 200 and 400 mg/mL concentrations of ethanol extract ofgarlic, the inhibition zone of bacterial growth was 7 and 10 mmrespectively. There was no inhibition zone for all concentrations ofmethanol extract of garlic. In water garlic extract the inhibition zonefor concentrations of 100, 200 and 400 mg/mL were 8, 10 and 14mm respectively. For 100% and 50% raw garlic the inhibition zonewas 27 and 8 mm respectively. MIC for Aeromonas sobria in ethanolextract, water extract and raw garlic were estimated as 200, 100mg/mLand 10% respectively. MBC for these extracts was also estimatedas 300, 100 mg/mLand 25% respectively. CONCLUSIONS:Ourdata indicate that raw and water extract of garlic have the highestantibacterial effect. Ethanol extract had a lower effect and methanolshowed no bacteriostatic effect. Therefore, garlic extract can inhibitthe growth of Aeromonas sobria, an important fish pathogen, andmay have therapeutic value, particularly for carp.

Keywords:

Garlic extracts , Aeromonas sobria , Common carp , Bacteria