Open AccessAntibacterial activity of garlic (Allium sativum) againts Gram-positive bacteria isolated from tiger shrimp (Penaeus monodon)
Author(s) -
Supiana Dian Nurtjahyani,
Fitria Hadra
Publication year - 2016
Publication title -
asian pacific journal of tropical disease
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.208
H-Index - 33
ISSN - 2222-1808
DOI - 10.1016/s2222-1808(15)60983-5
Subject(s) - penaeus monodon , allium sativum , shrimp , tiger , biology , gram , antibacterial activity , fishery , bacteria , microbiology and biotechnology , botany , genetics , computer security , computer science
Objective: To report the effectiveness of various concentrations of garlic juice on inhibition\udzone of Gram-positive bacteria isolated from tiger shrimps.\udMethods: Four concentrations of garlic juice used in this research were: 0%, 12.5%, 25%\udand 50%. Two different bacteria were successfully isolated from tiger shrimps categorized as\udGram-positive. The bacterial inhibition zone revealed that garlic juice could inhibit the growth\udof these bacteria in the form of clear zone on media.\udResults: The average diameters of inhibition zone from those two bacteria were significantly\udincreased in garlic juice receiving group compared with the control (untreated) group (P < 0.05).\udFor bacteria B, this increase was dose dependent manner.\udConclusions: These findings demonstrated the potential of garlic as a natural alternative to\udcurrently used antibacterial agent for Gram-positive infection in the tiger shrimp