期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2018
卷号：7
期号：5
页码：5371-5376
DOI：10.15680/IJIRSET.2018.0705112
出版社：S&S Publications
摘要：Investigations were carried out to study the inhibitory effect of garlic (Allium sativum) extracts at 5%,
10%, 20%, 30%, 40%, 50% level in vitro on E.coli and S.aureus. Garlic extract exhibited bacteriostatic effect against
both the test organisms. The inhibitory effect increased with the increase in the concentration of extracts. The garlic
extract was more effective against S.aureus than E.coli..Phytochemical screening of the different extracts showed that
garlic contains important compounds such as carbohydrates, reducing sugars, lipids, flavonoids, ketones, alkaloids,
and Tannins in the extracts under the conditions of this study. The significance of these results is discussed. It was
concluded that Allium sativum possess a good potential to act as antimicrobial activity.
