An in vitro assessment of antimicrobial properties of aqueous and ethanol extracts from solo garlic (Allium sativum),garlic chive (Allium tuberosum) and betel leaves (Piper betle) on six bacterial pathogens in aquaculture, and a challenge ofNile tilapia, Oreochromis niloticus with Streptococcus agalactiae were performed. Generally, minimum inhibitoryconcentrations (MIC) ranged from 26.63 to 53.25 mg $mL^{-1}$for aqueous solo garlic (G) and 14.60 to 29.20 mg $mL^{-1}$for garlicchive extracts for all pathogens tested. Ethanol extract of betel leaves (P) exhibited the strongest antibacterial activity (0.15 –0.60 mg $mL^{-1}$). P and G incorporated in feed at high and low doses as multiples of MIC [High; H (10X for PH and 3X forGH) and Low; L (3X for PL and 1X for GL)] were fed to tilapia followed by in vivo challenge against S. agalactiae (1 x $10^8$CFU $mL^{-1}$). Ethanol extract of P. betle significantly improved survival (P
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