alexa Abstract | In vitro Antibacterial Activity and Stability of Garlic Extract at Different pH and Temperature

Electronic Journal of Biology
Open Access

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)


The antibacterial effects of aqueous garlic extract (AGE) against 17 multidrug-resistant gram-positive and gram-negative bacterial isolates, including Staphylococcus aureus, Salmonella typhi, Pseudomonas aeruginosa, Escherichia coli, and Proteus spp., were studied. Antibacterial activity of different concentrations of AGE by well-diffusion method was characterized by inhibition zones of 15 Gram-positives and two Gram-negative pathogenic bacteria. The maximum zone of inhibition was observed in Bacillus subtilis and the minimum was observed for Proteus sp. The minimum inhibitory concentration (MIC) was in the ranges of 6–11 mg/mL and 7–21 mg/mL, in Gram-positive and Gram-negative organisms respectively. The MIC values at 24 and 48 hours were not significant in the tested isolates. Further analysis revealed the antimicrobial efficacy of AGE is time and temperature dependent. Antibacterial efficacy of AGE maintained at room temperature was for maximum 7 days. At -20? temperature the activity was maintained for 90 days. In summary, the AGE 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 consumers from the risk of contamination from pathogenic microorganisms.

To read the full article Peer-reviewed Article PDF image

Author(s): Srinivasan Durairaj Sangeetha Srinivasan P Lakshmanaperumalsamy


Garlic, antibacterial activity, pH, temperature.

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version