Abstract

TO STUDY THE ANTIMICROBIAL PROPERTIES OF GARLIC AGAINST GRAM POSITIVE & GRAM NEGATIVE BACTERIA

Brij Mohan Singh, Chandra Mohan Rajoriya, Azaz Ahmad Dar, Rajveer Singh Rawat and Dr. Bhanwar Lal Jat*

Abstract

Garlic (Allium sativum) has been known to have inhibitory activity on various pathogenic bacteria. Garlic oil (GO) and extracts were prepared by hydro distillation technique and solvent extraction methods. For this purpose different solvents were used for extraction which includes methanol, ethanol, ethyl acetate and n- butyl alcohol. Disc sensitivity test was used to determine inhibitory action of oil and extracts at different concentrations which were from gram-positive strain (Staphlococcus coli). It was observed that the oil and extracts inhibit the growth of Staphlococcus aureus, Escherichia coli and Enterococcus faecalis. There was however, no effect of garlic oil on Enterococcus faecalis. It was evident that all the extracts exhibited the antimicrobial activity but their activity varied. The most susceptible bacteria against garlic antibacterial activity was Staphylococcus aureus which is gram positive bacteria followed by Escherichia coli which is gram negative bacteria. The antibacterial activity of garlic extracts increases consequently with the increment in garlic concentration from 10% to 100%. The maximum zone of inhibition was observed against Staphylococcus aureus (32mm) and minimum zone of inhibition (23.38mm) was noticed against Escherichia coli at 100% concentration.

Keywords: Garlic, zone of inhibition, gram-positive and gram-negative bacteria.