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Resumo: O alho e pesquisado devido a sua rica composicao, efi caz no tratamento de diversas patologias com acoes antineoplasica, antimicrobiana, antifungica e anti-helmintica. O objetivo deste estudo foi avaliar a atividade antimicrobiana in vitro, do extrato fresco dos bulbos de alho (Allium sativum L.), frente a cepas de bacterias Staphylococcus aureus, Escherichia coli e do fungo Candida albicans. Foi usado o metodo da difusao em agar pela tecnica do disco e tecnica do poco com 20 μL e 100 μL de extrato fresco de Allium sativum, respectivamente. O extrato fresco foi obtido atraves de maceracao e espremido com a ajuda de gaze. Foram usadas cepas padronizadas de Staphylococcus aureus ATCC# 6538, Escherichia coli ATCC# 8739 e Candida albicans ATCC# 10231. Como controle negativo, utilizou-se disco em branco e, como positivo, discos comerciais contendo penicilina G 10 UI, amicacina 30 μg e miconazol 50 μg. Nos testes pelo metodo de difusao em Agar, a medida do diâmetro do halo de inibicao variou entre 20 a 70 mm e o extrato fresco de alho mostrou consideravel acao antimicrobiana (p<0,001), especialmente frente a cândida e ao estafi lococo, nas maiores concentracoes. Conclui-se que o extrato fresco de Allium sativum, in vitro, apresenta atividade antimicrobiana em ambas as tecnicas frente aos microrganismos testados. Palavras-chave: Allium sativum; Atividade antimicrobiana; Extrato fresco. Abstract: Garlic has been the subject of much research because of their rich composition making it eff ective in the treatment of several pathologies by anticancer, antimicrobial, antifungal and anthelmintic actions. Th e aim of this study was to evaluate the antimicrobial activity, in vitro, of fresh garlic bulbs extract (Allium sativum L.) against bacterial strains Staphylococcus aureus, Escherichia coli and fungi Candida albicans. It was used the method agar diff usion by technique hard and well technique with 20 μL and 100 μL of fresh extract of Allium sativum, respectively. Th e fresh extract was obtained by maceration and squeezing with a gauze. We used standardized strains of Staphylococcus aureus ATCC # 6538, Escherichia coli ATCC # 8739 and Candida albicans ATCC #10231. It was used blank disc as negative control and commercial discs containing antimicrobials: penicillin G 10 UI, amikacin 30 μg and miconazole 50 μg as positive control. In tests by the agar diff usion method, measuring the diameter of inhibition zone ranged from 20 to 70 mm and fresh garlic extract showed significant antimicrobial activity (p<0,001), especially against the Staphylococcus and Candida at the highest concentrations. We conclude that the extract of fresh Allium sativum, in vitro, showed antimicrobial activity in both techniques against the tested microorganisms. Keywords: Allium sativum; Antimicrobial activity; Fresh extract.

AVALIAÇÃO DA ATIVIDADE ANTIMICROBIANA IN VITRO DO ALHO (ALLIUM SATIVUM) IN NATURA