Efecto del extracto de ajo (allium sativum) sobre poblaciones de vibrios sp. en camarón blanco Litopenaeus Vannamei

Abstract

Aquaculture has had a great development in recent times, and with it shrimp productivity, however, the increase of disease-causing pathogens, has led to the irrational consumption of expensive pharmaceutical antibiotics, that to be administered it must be done carefully, and that in many of the cases it causes bacterial resistance due to its misuse, is why in the present investigation studies the bactericidal effect from a natural product, easy accessibility and lower cost, like garlic. The purpose of this study is to establish the effect of garlic extract (Allium sativum) on populations of Vibrios spp. in white shrimp culture water Litopenaeus vannamei, and external factors that favor or hinder the reproduction of Vibrios, such as water pH, temperature, garlic exposure time, among others. Garlic is considered a potent antibacterial for its components such as aliicin, ajoene, caffeic acid, ascorbic acid, chlorogenic acid, quercytic, among others, acts on gram-negative and gram-positive bacteria, even in resistant strains. An important component and great relevance is the Allicin, responsible for a large percentage of the bactericidal activity present in garlic, since it alters the RNA of the pathogenic microorganisms and causes to decrease the lipid profile of them. However, the time of action of garlic differs according to the pH, concentration and time in which it is found.