Antimicrobial activity of Korean garlic extract against fish pathogenic bacteria isolated from cultured Olive Flounder, Paralichthys olivaceus in Korea

• 발행기관: 한국예방수의학회
• 저자명: Gang-Joon Heo Da-Young Oh Seung-Won Yi Gee-Wook Shin
• 간행물 정보: 『Journal of Preventive Veterinary Medicine』Vol.40, No.1, 7~11쪽, 전체 5쪽
• 주제분류: 의약학 > 의학일반
• 파일형태: PDF
• 발행일자: 2016.03.30

영문 초록

Garlic (Allium sativum) is known to have antimicrobial effects but there are few data on its effects against fish pathogenic bacteria. This study was conducted for possible development of natural food antimicrobials from garlic extracts, particularly allicin. The filter sterilized, aqueous extract of garlic was tested for its ability to inhibit the growth of 7 fish pathogenic bacteria (E. tarda, V. ichthyoenteri, V. harveyi, P. damselae, S. iniae, S. parauberis, L. garviae) using the disc diffusion test, minimum inhibitory concentration test, and minimum bacteriocidal concentration test. The garlic extract inhibited growth and killed most of the organisms tested. The disc diffusion test was performed using garlic extracts (100%, 50%, 25%, 10%, each 20㎍), and MIC test was also performed using a diluted concentration of garlic extracts (488 - 250,000 ㎍/㎖). According to the results, garlic extracts exhibited antimicrobial activity against all of seven bacteria, and these results suggest that this garlic extract can be used as an antimicrobial substance against fish bacterial diseases in the fish industry.

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Garlic extracts allicin antimicrobial activity fish pathogenic bacteria