The inhibitory action of aqueous garlic extract on the growth of certain pathogenic bacteria

Abstract

This research investigates the antibacterial effect of aqueous garlic (Allium sativum) extract on certain pathogenic gram-positive (Staphylococcus aureus, Staph. saprophyticus, Streptococcus pneumonia and Strept. faecalis) and gram-negative (Escherichia coli, Enterobacter cloacae, Klebsiella pneumonia, Proteus mirabilis, Pseudomonas aeruginosa and Acinetobacter haemolyticus) bacteria, and determines the optimal conditions for extraction of these materials. The results reveal that a concentration of 750 to 1000 μg/ml of the aqueous garlic extract has high antibacterial effect, which reached 100% with some exceptions. 6 hours after extraction and 30–50 °C were found to be the optimal conditions to reach the optimal efficacy for inhibiting the growth of pathogenic bacteria. Temperatures of 70–100 °C led to loss in efficacy of aqueous garlic extract. In general, there is high antibacterial efficacy for aqueous garlic extract against certain pathogenic bacteria, although the response varied with the different bacteria, concentration of the extract, storage period and temperature.