Abstract

INHIBITORY EFFECT OF AQUEOUS GARLIC EXTRACT (ALLIUM SATIVUM) ON SOME TYPES OF ENTEROBACTERIACEAE IN VITRO

Ghofran Falyh Abd Alhasan AL-Jubuori* and Shima Mazi Al –Eabdaliu

Abstract

An un conventional technique was developed for a preliminary screening of some pathogens on the basis of their sensitive to garlic (Allium sativum), it was found that aqueous garlic extract were possess a potent bacteriostatic principle against some species of Enterobacteriaceae. In agar medium, high inhibition zone in garlic were 40 mm for Shigella dysenteriae, 38 mm for E.coli and 36 mm for Salmonella typhi. Also results showed moderate significant effects against growth of Enterobacter aerogenes, Klebsiella pneumonia, Proteus mirabilis and Serratia marsecense it reached to 31mm, 30mm, 29 mm, 24 mm in diameter respectively, it inhibited the growth of all these species which were resistant to some commonly used antibiotics. Most of the tested species were resistant to ciprofloxacin and tetracycline, although sensitive to garlic.

Keywords: Garlic extract, Antibacterial sensitivity, Enterobacteriaceae.