Original Research

A comparative study of garlic antibacterial activity

Ali A. Abeed

Abstract

This comparative study was conducted between local (Libyan) and imported (Chinese) garlic to evaluate their antibacterial activity against some isolated gram-positive and gram-negative bacteria. The study was carried out by using the agar well diffusion method at different aqueous extract concentrations (25%, 50%, 75% and 100%). The results showed that distinct antibacterial effects on both types of garlic with some differences between local and imported garlic. However, the zone of inhibition was more against Staphylococcus aureus, Klebsiella pneumonia and Escherichia coli, respectively. Furthermore, the antibacterial activity increased with the increase of concentration. So, this study recommends that garlic should be used against bacterial infection and more studies may be done against other bacterial species, especially multidrug-resistance strains.

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2021-06-30
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