ANTIBACTERIAL ACTIVITY OF GARLIC EXTRACTS AGAINST GRAM-NEGATIVE AND GRAM-POSITIVE BACTERIA
Tessema Derbe* and Brey KidaneMariam
ABSTRACT
Garlic is one of the earliest well known medicinal plant, which used to
cure different disease in human being. It used to fight infections,
prevent cancer, antidiabetic, hepatoprotective, antihelmentics, antiantioxidant,
and wound healing. Based on the above important of
garlic, this study was conducted to investigate the antibacterial activity
of garlic extracts (ethanol, acetone and aqueous extracts) against
bacterial strains. The antibacterial activity of garlic was tested against gram positive Bacillus
subtitles and gram negative E. coli bacterial strains by using agar well diffusion method. The
results reveal that garlic extracts show inhibitory activity against gram positive bacteria
Bacillus subtilis and gram negative E. coli bacterial strains. The maximum zone of inhibitions
observed against Bacillus subtilis with combination (32m), aqueous (30mm), ethanol
(26mm), and acetone (22mm) extracts, respectively. Minimum inhibition zone was observed
in all extracts against Gram negative Bacteria (E. coli) i.e. combination (21mm), aqueous
(16mm), ethanol (14mm), and acetone (12mm). The results showed that B. subtilus is more
susceptible to garlic extracts as compared to E. coli.
Keywords: Garlic, antibacterial activity, Escherichia. E. coli and Bacillus subtilis, agar well diffusion method.
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