Abstract
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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