In vitro Study of garlic extract’s inhibitory effect on Vibrio parahaemolyticus: A potential alternative to antibiotics in aquaculture
Paper Details
In vitro Study of garlic extract’s inhibitory effect on Vibrio parahaemolyticus: A potential alternative to antibiotics in aquaculture
Abstract
This study investigates the antibacterial activity of garlic extract (Allium sativum) against Vibrio parahaemolyticus using the agar well diffusion method. The results show that garlic extract effectively inhibits bacterial growth, forming a zone of inhibition (ZOI) with an average diameter of 21.6±4.3 mm. The minimum inhibitory concentration (MIC) was determined to be 0.15625 g/mL, while the minimum bactericidal concentration (MBC) was 0.625 g/mL. The antibacterial effect of garlic extract is attributed to bioactive compounds, particularly allicin, which disrupt bacterial membranes, inhibit DNA synthesis, and interferes with quorum sensing. These findings suggest that garlic extract has significant potential as a natural antibacterial agent against V. parahaemolyticus, offering a possible alternative to synthetic antibiotics in aquaculture. Further research should focus on optimizing extraction methods, improving compound stability, and conducting in vivo studies to assess its practical applications.
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Thi-Phuong-Mai Cao, Nhat-Duy Le, Thi-Kim-Ngan Duong, Bui-Trong-Duc Dao, Van-Thanh Vo, 2025. In vitro Study of garlic extract’s inhibitory effect on Vibrio parahaemolyticus: A potential alternative to antibiotics in aquaculture. Int. J. Biosci., 27(1), 1-7.
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