Antibacterial activities of extract of garlic (Allium sativum)

Abstract

Studies were conducted on the antibacterial activities of garlic (Allium sativum). Ethanol extracts of galic were obtained by soxhlet extraction method. Using the in-vitro cup plate method of agar diffusion, the extracts were evaluated against pure cultures of Staphylococcus aureus, Pseudomonas spp and Escherichia coli. E coli was the most sensitive to Allium sativum with a zone of inhibition of 18 mm. The minimum inhibitory concentration of Allium sativum on the test organisms was between 7.8 mg/ml and 31.25 mg/ml. The antibacterial activities of Allium sativum against commonly encountered human pathogenic bacteria may explain the wide use of the bulbs in ethno-medical practice.

Animal Production Research Advances Vol. 2(2) 2006: 100-103