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.

Abstract
 서 론
 재료 및 방법
  공시균주
  마늘추출액
  사용배지
  디스크 확산법에 의한 항균력 판정
  최소억제농도와 최소살균농도에 의한 마늘추출액의항균력 측정
 결 과
  디스크 확산법을 이용한 항균 효과
  최소억제농도와 최소살균농도에 의한 마늘추출액의항균 효과
 고 찰
 REFERENCES

• Gang-Joon Heo(College of Veterinary Medicine, Chungbuk National University)
• Da-Young Oh(College of Veterinary Medicine, Chungbuk National University)
• Seung-Won Yi(Bio-safety Research Institute and College of Veterinary Medicine, Chonbuk National University)
• Gee-Wook Shin(Bio-safety Research Institute and College of Veterinary Medicine, Chonbuk National University)