Antibacterial activities of extract of garlic (<i>Allium sativum</i>)

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