Antibacterial activity of garlic was investigated on inhibition of Vibiro sp. isolated from shrimp farm water samples by well diffusion method. 100%, 50%, 25%, 10%, 5% of Fresh garlic juices were prepared from 100g garlic bulbs. Results indicated that the isolated Vibrio sp. showed different levels of sensitivity to different concentrations fresh garlic juice. The zone of inhibition of the bacterial growth increased with increasing concentration of fresh garlic juice. The results revealed that fresh garlic juice was effective against the test organism. | Antibacterial activity of fresh garlic juice against vibrio sp. Isolated from shrimp farm water An in vitro study
