Abstract

Objective: To report the effectiveness of various concentrations of garlic juice on inhibition zone of Gram-positive bacteria isolated from tiger shrimps. Methods: Four concentrations of garlic juice used in this research were: 0%, 12.5%, 25% and 50%. Two different bacteria were successfully isolated from tiger shrimps categorized as Gram-positive. The bacterial inhibition zone revealed that garlic juice could inhibit the growth of these bacteria in the form of clear zone on media. Results: The average diameters of inhibition zone from those two bacteria were significantly increased in garlic juice receiving group compared with the control (untreated) group (P < 0.05). For bacteria B, this increase was dose dependent manner. Conclusions: These findings demonstrated the potential of garlic as a natural alternative to currently used antibacterial agent for Gram-positive infection in the tiger shrimp.

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