Antimicrobial effect of raw garlic (Allium sativum L.) extracts, garlic powder and oil and commercial antibiotics on pathogen microorganisms
2004
Nikolic, V.D. (Faculty of Technology, Leskovac (Serbia and Montenegro)) | Stankovic, M.Z. | Nikolic, Lj.B. | Cvetkovic, D.M. | Skala, D.U.
Garlic powder, essential oil and aqueous extracts from raw garlic and garlic powder prepared in accordance with the corresponding procedures were tested for antimicrobial activity on Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 25922, BAcillus subtilis 6633, Sarcina lutea ATCC 4391, Pseudomonas aeruginosa ATCC 9027, Salmonella enteritidis, Klebsiella pneumoniae, Proteus vulgaris, Candida albicans ATCC 10231 and Aspergillus niger ATCC 16404; and, three pathogen microorganisms isolated from human material were also used: Staphylococcus aureus, Escherichia coli and Candida albicans. The antimicrobial activities of the preparations were compared with that of commercial antibiotics and four commercial preparation based on garlic powder and essential oil. Aqueous extracts from raw garlic, from freshly prepared powder and powder stored for 18 months at +4 deg C had the greatest antibacterial and antimycotic activities on all the microorganisms tested. The essential oil obtained by hydrodistallation and commercial preparations based on garlic essential oil showed no antimicrobial activity on the microorganisms tested. Thermal oils showed a bacteriostatic or very weak bacteriostatic effect on all the microorganisms except Pseudomonas aeruginosa. The garlic powder and commercial preparations based on the powder have a strong antimicrobial effect on all the microbes except on Pseudomonas aeruginosa.
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