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초록· 키워드
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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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참고문헌 (28)
참고문헌 신청
Ankri S / 1999 / Antimicrobial properties of allicin from garlic / Microbes Infect 1:125~129
Bakri IM / 2005 / Inhibitory effect of garlic extract on oral bacteria / Arch Oral Biol 50:645~651
Benkeblia N / 2004 / Antimicrobial activityof essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum) / LWT-Food Sci Technol 37:263~268
Block E / 1992 / Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic, leek, scallion, shallot, elephant garlic, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples / J Agric Food Chem 40:2418~2430
Cavallito C / 1944 / Allicin, the antibacterial principle of Allium sativum. I. Isolation, physical properties and antibacterial action / J Am Chem Soc 66:1944~1952
Bakri IM / 2005 / Inhibitory effect of garlic extract on oral bacteria / Arch Oral Biol 50:645~651
Benkeblia N / 2004 / Antimicrobial activityof essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum) / LWT-Food Sci Technol 37:263~268
Block E / 1992 / Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic, leek, scallion, shallot, elephant garlic, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples / J Agric Food Chem 40:2418~2430
Cavallito C / 1944 / Allicin, the antibacterial principle of Allium sativum. I. Isolation, physical properties and antibacterial action / J Am Chem Soc 66:1944~1952
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