Open AccessAntibacterial activities of Solo garlic
Author(s) -
Fitri Setiyoningrum,
Nina Herlina,
Fifi Afiati,
Gunawan Priadi
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1011/1/012067
Subject(s) - agar dilution method , staphylococcus aureus , antibacterial activity , food science , chemistry , escherichia coli , polyphenol , ethyl acetate , agar diffusion test , dilution , agar , bacteria , fermentation , traditional medicine , antimicrobial , biology , antioxidant , chromatography , biochemistry , minimum inhibitory concentration , organic chemistry , medicine , genetics , physics , gene , thermodynamics
Solo garlic, either in fresh form or its black garlic has a lot of bioactive compounds, such as flavonoids and polyphenols. The aim of this research was to evaluate the antibacterial activity of organic solvents extract’s solo garlic inside the fresh and black garlic form against pathogenic bacteria such as Escherichia coli and Staphylococcus aureus , by using agar diffusion and dilution methods. The diffusion test shown that BG4 had the highest inhibitor activity comparing the other treatments. Concentration of BG4 1 mg/ml, either in isopropanol or ethyl acetate was able to inhibit the growth of E. coli and S. aureus . Based on that results, solo black garlic especially 3 or 4 weeks-fermented solo black garlic could be considered as a therapeutic agent.