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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 7, Issue:5, May, 2018
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2018.7(5): 485-489
DOI: https://doi.org/10.20546/ijcmas.2018.705.060


Antibacterial Activity of Fresh Garlic Juice against Vibrio sp. Isolated from Shrimp Farm Water: An in vitro Study
A. Angela Mercy1 and A. Gopalakannan2
1Department of Fisheries Biotechnology, Institute of Fisheries post graduate Studies, Chennai – 603 103, Tamil Nadu, India
2Department of Fish Health management, Fisheries College and Research Institute, Ponneri – 601 204, Tamil Nadu, India
*Corresponding author
Abstract:

Antibacterial activity of garlic was investigated on inhibition of Vibiro sp. isolated from shrimp farm water samples by well diffusion method. 100%, 50%, 25%, 10%, 5% of Fresh garlic juices were prepared from 100g garlic bulbs. Results indicated that the isolated Vibrio sp. showed different levels of sensitivity to different concentrations fresh garlic juice. The zone of inhibition of the bacterial growth increased with increasing concentration of fresh garlic juice. The results revealed that fresh garlic juice was effective against the test organism.


Keywords: Antibacterial, Vibrio sp., Shrimp

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How to cite this article:

Angela Mercy, A. and Gopalakannan, A. 2018. Antibacterial Activity of Fresh Garlic Juice against Vibrio sp. Isolated from Shrimp Farm Water: An in vitro Study.Int.J.Curr.Microbiol.App.Sci. 7(5): 485-489. doi: https://doi.org/10.20546/ijcmas.2018.705.060
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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