The effect of garlic (Allium sativum) extract on gram positive and negative bacteria

Abstract

The antibacterial effect of garlic (Allium sativum) extract was evaluated by in vitrostudy testing the growth of various Gram-Positive and Gram-Negative bacteria.The bactericidal activity of this extract was analyzed by serial dilution in tubes.This study, found that Gram-Negative and Gram-Positive bacteria susceptible tovery low garlic concentrations. On the other hand, Gram-Negative bacteria weremore susceptible than Gram-Positive bacteria, the minimal bactericidalconcentration of Gram-Negative bacteria was 2 mg ml-1 but minimal bactericidalconcentration of Gram-Positive bacteria was 4 mg ml- that means doubleinhibition concentration of Gram-negative bacteria. This study suggest that garlichave inhibition effect about Gram-Positive and Gram-Negative bacteria and garlicwas natural material found in Iraq and world wide with little side effect.