Volume 2, number 1
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Antibacterial Effect and Minimum inhibitory concentrations of Garlic (Allium sativum) extracts on some human pathogens

B. Boboye* and I. Dayo-Owoyemi

Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Ondo State (Nigeria)

ABSTRACT: Effects of raw and boiled extracts of garlic on some human pathogenic bacteria: Vibrio cholerae, Proteus mirabilis, Salmonella paratyphi B and C, Shigella dysenteriae, Pseudomonas aeruginosa and Staphylococcus aureus were examined by agar diffusion method. Minimum inhibitory concentration (MIC) of crude garlic extract was determined using P. aeruginosa and S. aureus by tube dilution method. It was found that raw garlic extract inhibited the growth of all the microbes to varying degrees at 24 hr of incubation. Action of the extract appeared bacteriostatic on V. cholerae, P. mirabilis, S. paratyphi B and C and S. aureus. At 48 hr of incubation, it was observed that P. aeruginosa and S. dysenteriae did not resume growth in the presence of the extract. None of the pathogens was prevented from growing in the presence of boiled garlic extract. The minimum inhibitory concentrations of the crude garlic extract were 134 mg/ml and 161 mg/ml for P. aeruginosa and S. aureus respectively.

KEYWORDS: Antibacterial efficacy; Minimum inhibitory concentration; Allium sativum; human pathogens

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Boboye B, Dayo-Owoyemi I. Antibacterial Effect and Minimum inhibitory concentrations of Garlic (Allium sativum) extracts on some human pathogens. Biosci Biotechnol Res Asia 2003;2(1)
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Boboye B, Dayo-Owoyemi I. Antibacterial Effect and Minimum inhibitory concentrations of Garlic (Allium sativum) extracts on some human pathogens. Biosci Biotechnol Res Asia 2003;2(1). Available from: https://www.biotech-asia.org/?p=3420

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