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Abstract

STUDY OF ANTIBACTERIAL PROPERTIES OF ALLIUM SATIVUM LINN

Tarai Anjali, B. R. Abha Ayushree, Beshra Sabitri* and Panda Priti Lata

ABSTRACT

Introduction: Practitioners of traditional medicine believe that the constituents of plants are unique as they contain both active ingredients and non-active components that are useful in well being of their patients.plant formulations have become a better alternatives specially in developing nations as the treatment with them is relatively inexpensive and easily available without any adverse effect. Many herbal products are reported to have antibacterial properties. Antimicrobial agents currently in use have been rendered ineffective due to development of resistant strains of microbes. Hence search for development of newer antimicrobials is on, with this view the present work was undertaken to investigate the antimicrobial properties of the commonly used indigenous product of Allium sativum. Material and methods: the antimicrobial effect of Allium sativum on staphylococcus aureus and E.coli were studied in the department of microbiology, PRM Medical College, Baripada in November 2019. Garlic was collected from local market, then Aqueous garlic extract was prepared from 100 gms of freshly washed garlic cloves, Macerated in sterile ceramic mortar. The homogenate was filtered in a sterile muslin cloth and used directly for sensitivity test. Susceptibility test: Mueller Hinton (MH) agar plate was uniformly seeded by means of sterile swab dipped in the suspension and streaked on a plate surface. The plates left for excess fluid to be absorbed. Wells of 5 mm diameter 4mm deep and about 2 cm apart were punched on the MH agar with a sterile cork borer. Approximately 100 micro liter of the extract were dropped into each well by micro pipette which filled them respectively. The setup were allowed to become stable for 3 hours before being incubated at 37•C for 24 hours. The mean zones of inhibition were measured in millimetre for all the individual isolates. A positive control well was equally filled with gentamycin 32 microgram per micro liter while sterile distilled water served as negative control. Minimum inhibitory concentration was determined and minimum bacterial count also determined. Observation and Result: Culture of the extract implicated in 2 bacterial species viz. Staphylococcus aureus and E.coli which are most prevalent. The diameter of the zone of inhibition range from 20±2 to 25±1 as compared with gentamicin 18.0±0 to 22.0±0 mm. The MIC of the garlic range from 31.25 to 62.5 mg micro liter. The MBC of garlic ranges from 20.63 to 31.25 mg micro liter. Conclusion: The result indicate significant antimicrobial properties possessed by allium sativum against Staphylococcus aureus and E. Coli.

Keywords: Antimicrobial, Allium sativum, Indegenous


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