渔业信息与战略
漁業信息與戰略
어업신식여전략
Fisheries Information & Strategy
2012年
3期
219-223
,共5页
大蒜%哈维氏弧菌%印度明对虾%抗菌活性%抗生素耐药性
大蒜%哈維氏弧菌%印度明對蝦%抗菌活性%抗生素耐藥性
대산%합유씨호균%인도명대하%항균활성%항생소내약성
Allium sativum%Vibrio harveyi%Fenneropenaeus indicus%antibacterial activity%antibioticreststance
本研究针对大蒜提取物对印度明对虾（Fenneropenaeusindicus）黑腮病病原多重耐药哈维氏弧菌（Vibrioharveyi）体外和体内的抗菌活性进行了评价。先利用市售的几种抗生素记录致病性哈维氏弧菌的抗菌谱。然后，利用琼脂扩散法来研究大蒜对哈维氏弧菌的抗菌活性。将哈维氏弧菌接种在琼脂平板上，对每种大蒜提取物（鲜榨大蒜提取物-FsGE，冻干大蒜提取物-FDGE以及用甲醇提取的大蒜提取物-MGE）设计三种不同的浓度。结果表明，鲜榨大蒜提取物对哈维氏弧菌的抑菌活性明显优于冻干大蒜提取物和用甲醇提取的大蒜提取物。本研究分别在对虾基础饲料中添加O％（对照）、0．5％和1％浓度梯度的大蒜来评价大蒜治疗感染哈维氏弧菌的对虾的效果。结果表明，综合大蒜提取物的短期和长期防治（1％含量）的效果分析，对虾累积死亡率降低了75％。本研究探讨了鲜榨大蒜提取物替代抗生素在印度明对虾饲养防病上的优点。
本研究針對大蒜提取物對印度明對蝦（Fenneropenaeusindicus）黑腮病病原多重耐藥哈維氏弧菌（Vibrioharveyi）體外和體內的抗菌活性進行瞭評價。先利用市售的幾種抗生素記錄緻病性哈維氏弧菌的抗菌譜。然後，利用瓊脂擴散法來研究大蒜對哈維氏弧菌的抗菌活性。將哈維氏弧菌接種在瓊脂平闆上，對每種大蒜提取物（鮮榨大蒜提取物-FsGE，凍榦大蒜提取物-FDGE以及用甲醇提取的大蒜提取物-MGE）設計三種不同的濃度。結果錶明，鮮榨大蒜提取物對哈維氏弧菌的抑菌活性明顯優于凍榦大蒜提取物和用甲醇提取的大蒜提取物。本研究分彆在對蝦基礎飼料中添加O％（對照）、0．5％和1％濃度梯度的大蒜來評價大蒜治療感染哈維氏弧菌的對蝦的效果。結果錶明，綜閤大蒜提取物的短期和長期防治（1％含量）的效果分析，對蝦纍積死亡率降低瞭75％。本研究探討瞭鮮榨大蒜提取物替代抗生素在印度明對蝦飼養防病上的優點。
본연구침대대산제취물대인도명대하（Fenneropenaeusindicus）흑시병병원다중내약합유씨호균（Vibrioharveyi）체외화체내적항균활성진행료평개。선이용시수적궤충항생소기록치병성합유씨호균적항균보。연후，이용경지확산법래연구대산대합유씨호균적항균활성。장합유씨호균접충재경지평판상，대매충대산제취물（선자대산제취물-FsGE，동간대산제취물-FDGE이급용갑순제취적대산제취물-MGE）설계삼충불동적농도。결과표명，선자대산제취물대합유씨호균적억균활성명현우우동간대산제취물화용갑순제취적대산제취물。본연구분별재대하기출사료중첨가O％（대조）、0．5％화1％농도제도적대산래평개대산치료감염합유씨호균적대하적효과。결과표명，종합대산제취물적단기화장기방치（1％함량）적효과분석，대하루적사망솔강저료75％。본연구탐토료선자대산제취물체대항생소재인도명대하사양방병상적우점。
The present study evaluated the in vitro and in vivo inhibitory effects of Allium sativum extracts against the multidrug- resistant Vibrio harveyi, isolated from the black gill-diseased Fenneropenaeus indicus. Initially, the antibiogram of pathogenic V. harveyi was documented for its resistance towards selected commercial antibiotics. Further, antibacterial activity of A. sativum against Vibrio harveyi was performed by the agar well diffusion method. V. harveyi culture was seeded over the agar plates, and each of the garlic extracts （freshly squeezed garlic extract-FSGE, freeze-dried garlic extract-FDGE and methanolic garlic extract-MGE） was tested at three different concentrations. FSGE showed greater inhibitory activity against V. harveyi than FDGE and MGE. Three diets of standard meal preparation for shrimp containing 0% garlic as a control, 0. 5% garlic and 1% garlic treatments were formulated to evaluate the effects of garlic on the experimental infection of shrimp with V. harveyi. The combined results of long- and short-term garlic （ 1% ） extract treatment showed a 75% reduction in cumulative mortality. The present study discusses the advantages of using freshly squeezed garlic extract treatment in shrimp culture that could offer a promising alternative to the use of antibiotics in aquaculture to control disease.
