Assessment of antibacterial activity of fresh garlic juice extract against Vibrio spp. isolated from hybrid grouper
Abstract
The study was conducted to evaluate the antibacterial activity of fresh garlic extract from three garlic varieties (solo garlic, small clove garlic, and Chinese garlic) against two bacterial species, Vibrio harveyi and Vibrio alginolyticus. The agar diffusion assay showed that the garlic extract inhibited the growth of both Vibrio species, with inhibition zone diameters increasing proportionally with extract concentration. Solo garlic and small clove garlic produced significantly larger inhibition zones compared to Chinese garlic (P < 0.05). V. harveyi was more sensitive than V. alginolyticus at all tested concentrations.
The MIC and MBC assays revealed that the MIC values for V. harveyi ranged from 3.125–6.25%, with corresponding MBC values of 6.25–12.50%. For V. alginolyticus, both MIC and MBC values were higher, ranging from 6.25–12.50% and 12.50–25%, respectively. The MBC/MIC ratio ≤ 4 indicated that the fresh garlic extract exhibited bactericidal properties according to the criteria of Canillac and Mourey (2001).
Keyswords: garlic, V. harveyi, V. alginolyticus, MIC, MBC
