ANTIBACTERIAL ACTIVITY OF GARLIC EXTRACT (ALLIUM SATIVUM) AGAINST STAPHYLOCOCCUS AUREUS IN VITRO

Abstract

The study was conducted to investigate the inhibitory effect of alcoholic extract of Garlic on the inhibition of growth of Staphylococcus aureus, which were isolated from skin infections in vitro. It was drawn garlic using ethanol 95%, where the percentage of extraction of 48% of the weight of dry powder has attended. A concentration gradient of the alcoholic extract (10-100mg /ml) was prepared and its effective was tested by agar diffusion method using bacteria Staphylococcus aureus compared with ethylene glycol. Results showed that the diameters of the inhibition of the growth of bacteria increased with increasing of the concentration of alcoholic extract. Lower and medium efficiency were detected for concentrations of 10-20 and 40-60mg/ml respectively. Whereas the concentrations of 80- 100 mg / ml was highly effective against the growth of bacteria Staphylococcus aureus.