Antibacterial Activity of Different Solvent Extracts of Garlic Against New Strains of Pathogenic Bacteria: An in vitro Study.

ABSTRACT

The aqueous, ethanolic and methanolic extracts of garlic at different concentration were tested against two new strains of Bacillus species isolated from poultry farm. Among all the extracts of garlic tested, the ethanolic extracts showed increased inhibitory effect with maximum zone of inhibition of 21 mm against Bacillus licheniformis strain BIHPUR 0104. The aqueous extracts were more effective compared to methanolic extracts against Bacillus subtilis strain AK but methanolic extracts were showing more inhibitory effect than aqueous extracts against Bacillus licheniformis strain BIHPUR 0104. The ethanolic and methanolic extracts of garlic were active even at low concentration (5%) against Bacillus licheniformis strain BIHPUR 0104. Active compounds of garlic ethanol extracts were separated by Thin layer chromatography using ButanolEthanol (91 and 11) as eluting solvent and Rf values were calculated of the spots obtained. These results suggest that garlic is a potential spice to control pathogenic bacterial strain.