In vitro Determination of Antibacterial Effect of Garlic (Allium sativum) on Staphylococcus aureus and E.coli

Abstract

The present study was conducted to test anti -bacterial activity of garlic against Staphylococcus aureus and Escherichia coil. The antibacterial effects of Aqueous Garlic Extract (AGE) against gram-positive and gram-negative bacterial isolates, Staphylococcus aureus and Escherichia coli were studied. Antibacterial activity of different concentrations of Aqueous Garlic Extract (AGE) by Well- Diffusion Method. Garlic extract was used in the range of100 % to 5 % (1ml/mL, 0.5 ml/ ml, 0.25 ml/ml, 0.125 ml/ ml and 0.625 ml/mL), against Staphylococcus aureus and Escherichia coli respectively. Further analysis revealed the antimicrobial efficacy of Aqueous Garlic Extract (AGE) is time and temperature dependent. These results suggest that garlic have anti -bacterial activity against Staphylococcus aureus and Escherichia coli and can be used against pathogenic microorganisms.