The anti-bacterial and anti-fungal effects of garlic chives (Allium tuberosum)

Abstract

The study was conducted to evaluate the bacterial and fungal inhibitions of the leaf extract from galic chives (Allium tuberosum). The bacteria and fungi that caused the diseases on tilapia included 3 strains of Aeromonas hydrophila (CED04-008, CED05-004, and CED05-005), 1 strain of Streptococcus sp., and they (CEDMA05-043), and fungi of Saprogenia sp., and they were exposed to the leaf extract at different concentrations and durations. The results showed that the garlic chives leaf juice (100 μl) killed A. hydrophila and Streptococcus sp. by the sterile round of 27-31 mm and 30 mm, respectively. Saprogenia sp. was killed at the concentrations of 15,000 ppm and 13,000 ppm after 6 and 24 hours, respectively. This finding is an important scientific evidence to develop herbal products for the prevention and treatment of diseases during tilapia farming towards biosafety and environmental friendliness