Garlic (Allium sativum L.) Ethanolic Extract Capability to Inhibit Pseudomonas aeruginosa Biofilm Formation

Abstract

Garlic extract (Allium sativum L.) is known to contain substances that can inhibitbacterial adhesion. This study aims to explore the ability of garlic (Allium sativum L.) extract toinhibit the adhesion of P. aeruginosa. Ethanolic garlic (Allium sativum L.) extract was made bythe maceration method. A bacterial adherence assay was performed used the static microtiter biofilm assay method on 96-well plates. Pseudomonas aeruginosa was inoculated in added garlic(Allium sativum L.) extract to brain heart infusion (BHI) broth in various concentrations. Biofilmbacteria on wall plates were stained with 0.1% Crystal violet and were extracted using 96%,subsequently were measured using a microplate reader with absorbance at 595 nm. Decreasedoptical density value equal with increased extract concentration. Statistical analysis using One-way ANOVA revealed a significant difference in the optical density (OD) value between thegroups (p<0.05). The minimum concentration obtained in this study was 156.25 ? g/ml.Conclusion, ethanolic garlic (Allium sativum L.) extract can inhibit adherence to P. aeruginosa.Keywords: Garlic ethanolic extract; Pseudomonas aeruginosa; adherence.