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KMID : 0380420030270030143
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Journal of Prventive Veterinary Medicine
2003 Volume.27 No. 3 p.143 ~ p.147
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Antibacterial Effect of Opuntia ficus-indica Fermentation in Cultured Olive Flounder, Paralichthys olivaceus
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Abstract
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The cactus (Opuntia ficus-indica) extract has been claimed to have several biological activities including anti-inflammation in oriental medicine. The objective of this study was to determine the antibacterial activity of cactus fruit commentation in cultured olive flounder. Fermentation of cactus fruit was prepared by mixing cactus fruit and commercially available effective microorganisms for 2 weeks in room temperature. We have tested in vitro antibacterial effect of fermented cactus on fish pathogen, fermented cactus on fish pathogen, Streptococcus sp., which was originated from the cultured fish (Paralichthys olivaceus). To see the effect of fermented cactus fruit on cultured fish, the fish was fed an experimental diet supplemented with 1.0% of cactus fruit fermentation f3r 3 months, and infected intraperitoneally with Streptococcus sp. In vitro test, it was found that fermented cactus fruit effectively inhibited growth of Streptococcus sp.. In the pathogenicity test, there was less mortality rates in the cultured fish fed fermented cactus fruit compared with those of non-fed controls. These results suggest that fermented cactus fruit is one of potential antibacterial property in cultured olive flounder.
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