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dc.contributor.authorZhou, L. H.
dc.contributor.authorZheng, T. L.
dc.contributor.author郑天凌
dc.contributor.authorChen, X. H.(Jimei Univ, Inst Aquaculture Biotechnol, Coll Fisheries, Xiamen 361021, Peoples R China)
dc.contributor.authorWang, X.
dc.contributor.authorChen, S. B.(Jimei Univ, Inst Aquaculture Biotechnol, Coll Fisheries, Xiamen 361021, Peoples R China)
dc.contributor.authorTian, Y.
dc.contributor.authorHong, H. S.
dc.contributor.author洪华生
dc.date.accessioned2011-05-25T14:46:03Z
dc.date.available2011-05-25T14:46:03Z
dc.date.issued2008-08
dc.identifier.citationJOURNAL OF APPLIED PHYCOLOGY,2008,20(4):349-358zh_CN
dc.identifier.issn0921-8971
dc.identifier.urihttp://dx.doi.org/doi:10.1007/s10811-007-9262-8
dc.identifier.urihttps://dspace.xmu.edu.cn/handle/2288/9168
dc.description.abstractUsing cell suspension ability as an indicator, we studied the inhibitory effect of garlic (Allium sativum) and diallyl trisulfide on six species of red tide causing algae. This included: the inhibition by 0.08% garlic solution of five algal species - Alexandrium tamarense, Scrippsiella trochoidea, Alexandrium catenella, Alexandrium minutum and Alexandrium satoanum; the effects of garlic concentration on the inhibition of A. tamarense, S. trochoidea and Chaetoceros sp.; the effects of inhibitory time on the rejuvenation of algal cells; and the effects of heating and preservation time on algal inhibition by garlic solution. In addition, whether or not the ingredients of garlic solution had a possible algicidal effect was studied by comparing inhibition of A. tamarense by garlic solution and man-made diallyl trisulfide. The results showed that 1) inhibition by garlic solution was significant on A. tamarense, A. satoanum, A. catenella and S. trochoidea, and the least effective was a concentration of 0.04% on A. tamarense and S. trochoidea. Moreover, the higher the concentration, the stronger was the inhibition, and a high inhibitory rate (IR) could be maintained for at least three days when the garlic concentration was above 0.04%. For A. tamarense, it was also found that the longer the inhibitory time and the higher the concentration, the lower was the rate of resumed cell activity. On the contrary, garlic solution could not inhibit A. minutum or Chaetoceros sp.; 2) The IR to A. tamarense was reduced slightly as the heating time of the garlic solution was lengthened, but the average IR was still above 80%. There was no significant difference between the IR of the supernatant and sediment of the garlic solution. Furthermore, no change of algal inhibition was found when the garlic solution was preserved at 20 degrees C for several days; 3) As with garlic solution, diallyl trisulfide inhibited A. tamarense strongly; the IR was above 93% and was maintained for at least three days, as long as the concentration was 3.2-10.0 mg L-1. Thus, diallyl trisulfide may have been the major ingredient in garlic solution which inhibited the algae but, in addition, more than one ingredient may have been inhibiting the algae. In conclusion, garlic was a good algal inhibitor with many advantages, such as being common, cheap, non toxic and with high efficiency, and diallyl trisulfide, one of the components of garlic, was similarly effective in algal inhibition. It would be useful, therefore, to further study garlic as an environmentally friendly algal inhibitor.zh_CN
dc.language.isoenzh_CN
dc.publisherSPRINGERzh_CN
dc.subjectred tide causing algaezh_CN
dc.subjectinhibitory timezh_CN
dc.subjectinhibitory ratezh_CN
dc.subjectAllium sativumzh_CN
dc.subjectdiallyl trisulfidezh_CN
dc.subjectenvironmentally friendly algal inhibitorzh_CN
dc.titleThe inhibitory effects of garlic (Allium sativum) and diallyl trisulfide on Alexandrium tamarense and other harmful algal specieszh_CN
dc.typeArticlezh_CN


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