European Journal of Molecular & Clinical Medicine

Abstract

The search for using natural product and plant compounds as antimicrobial agents has been increased in the last decades. This study aimed of evaluate the antibacterial effects of Allium Sativum (garlic) extracts against Staphylococcus aureus and Escherichia coli. The garlic were peel and grinded until it turned into puree form. The garlic extracts were homogenized and mixed with distilled water to obtain four dilution concentration; 25% garlic extract, 50% garlic extract, 75% garlic extract and 100% garlic extract. The extract was tested against S. aureus and E. coli. All garlic extracts concentration demonstrated varying degrees of antimicrobial activities against both of bacteria. However, the zones of inhibition obtained using 100% of garlic extract were larger compared with those of lower garlic concentrations against both S. aureus and E. coli. The results suggest that garlic extract highly active antimicrobial components. Further investigation is warranted to improve the extraction methods and to identify the antibacterial activity of garlic extracts against different bacterial species.