In vitro Antibacterial Activity of Aquatic Garlic Extract, Apple Vinegar and Apple Vinegar - Garlic Extract combination Dr. Nada KhazalKadhim Hindi
Medical science Department, College of Nursing, Babylon University, Babylon Province, Iraq
Aims: The study aims at determining the antibacterial activity of of aquatic garlic extract, apple vinegar and apple vinegar - garlic extract combination against some bacterial isolates.
Methods: The antibacterial effects of aqueous garlic extract, apple vinegar, and apple vinegar- garlic extract combination against 9 Gram-positive and 5 Gram-negative bacterial isolates, including Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus pyogenes, Enterococcus feacalis, Streptococcus pneumoniae, Pseudomonas aeruginosa, Pseudomonas fluresence, Enterobacter aerugenes, Klebsiella pneumoniae, Escherchia coli, Salmonella typhi, Proteus mirabilis, Proteus vulgaris, and Acinetobacter, all of
them were studied.
Results: Antibacterial activity of aqueous garlic extract at 50% concentrations by well-diffusion method was characterized by inhibition zones of 5 Gram-positive and 9 Gram-negative pathogenic bacteria. The maximum zone of inhibition of aqueous garlic extract was observed in Salmonella typhi and the minimum
was observed for Proteus sp. All organisms tested were highly sensitive to apple vinegar- garlic extract combination, whereas all organisms tested were slightly sensitive to apple vinegar.
Conclusions: In summary, the aqueous garlic extract showed a wide spectrum activity and appears to satisfy all of the criteria for antibacterial agents. These results suggest that garlic can be used to protect food and reduce the risk of contamination from pathogenic microorganisms
See also https://sites.google.com/site/kruidwis/kruiden-a/allium-sativum-knoflook