Open AccessThe effect of garlic (Allium sativum) extract on gram positive and negative bacteria
Author(s) -
Intesar Hussien Ali
Publication year - 2008
Publication title -
maǧallaẗ markaz buḥūṯ al-taqniyyaẗ al-aḥyāʾiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2708-1370
pISSN - 1815-1140
DOI - 10.24126/jobrc.2008.2.1.29
Subject(s) - allium sativum , bacteria , gram negative bacteria , gram , gram positive bacteria , biology , antibacterial activity , microbiology and biotechnology , serial dilution , chemistry , botany , biochemistry , medicine , escherichia coli , genetics , gene , alternative medicine , pathology
The antibacterial effect of garlic (Allium sativum) extract was evaluated by in vitrostudy testing the growth of various Gram-Positive and Gram-Negative bacteria.The bactericidal activity of this extract was analyzed by serial dilution in tubes.This study, found that Gram-Negative and Gram-Positive bacteria susceptible tovery low garlic concentrations. On the other hand, Gram-Negative bacteria weremore susceptible than Gram-Positive bacteria, the minimal bactericidalconcentration of Gram-Negative bacteria was 2 mg ml-1 but minimal bactericidalconcentration of Gram-Positive bacteria was 4 mg ml- that means doubleinhibition concentration of Gram-negative bacteria. This study suggest that garlichave inhibition effect about Gram-Positive and Gram-Negative bacteria and garlicwas natural material found in Iraq and world wide with little side effect.