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The effect of garlic (Allium sativum) extract on gram positive and negative bacteria | ||
| Jornal of Biotechnology Research Center | ||
| Article 1, Volume 2, Issue 1, 2008, Pages 65-70 | ||
| Author | ||
| Intesar Hussien Ali | ||
| Abstract | ||
| The antibacterial effect of garlic (Allium sativum) extract was evaluated by in vitro study 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 to very low garlic concentrations. On the other hand, Gram-Negative bacteria were more susceptible than Gram-Positive bacteria, the minimal bactericidal concentration of Gram-Negative bacteria was 2 mg ml-1 but minimal bactericidal concentration of Gram-Positive bacteria was 4 mg ml- that means double inhibition concentration of Gram-negative bacteria. This study suggest that garlic have inhibition effect about Gram-Positive and Gram-Negative bacteria and garlic was natural material found in Iraq and world wide with little side effect. | ||
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