Antibacterial and antifungal activities of garlic (Allium sativum) against common pathogens
2022
Ziaur Rahman | Zobia Afsheen | Arshad Hussain | MUDDASIR KHAN
Garlic (Allium sativum) has been used worldwide to fight against bacterial and fungal infections. Allium as vegetables, exhibit high antimicrobial potential against various pathogenic bacteria, and fungi. In the current study, antimicrobial effects of direct juice, aqueous extract, ethanolic extract, and dried powder of garlic in various concentrations (100%, 75%, 50%, and 25%) against Escherichia coli, Staphylococcus aureus, Salmonella typhi, Bacillus cereus, Aspergillus parasiticus, and Aspergillus flavus were studied by the well diffusion method. The obtained results revealed that, all extracts of garlic successfully inhibited the growth E. coli, S. aureus, S. typhi, A. parasiticus, and A. flavus, while B. cereus was found resistant at all concentrations. The minimum inhibitory concentration (MIC) was observed in the range of 7.5-25 mg/ml. Among the extracts the antimicrobial efficacy of direct juice was found better than ethanolic extract, dried powder, and an aqueous extract. It was concluded from the current study, that garlic exhibit high potential against various type of bacterial and fungal pathogens, and also fulfill the criteria to use as an antimicrobial agents.
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