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。%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.
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