Question

Hello to every one on this page. Below is the results from the experiment conducted on your plants extracts for your project work.

The media (Muller Hinton agar) was seeded with 100ul of the test organism containing 10^6 CFU/ml. Garlic gave a positive result.

And the results are as follows.

Staphylococcus aureus =22mm ( Gentamicin = 26mm)

Salmonella typhoid = 0.0mm (Gentamicin =30mm)

Klebsiella pneumoniae =21mm ( Gentamicin =33mm)

Candida albicans = 0.0 mm ( Gentamicin = 28mm)

E.coli = 26mm ( Gentamicin =34mm)

Pseudomonas aureginosa = 12mm ( Gentamicin = 42mm)

Neisseria gonorrhoea =9mm ( Gentamicin = 23mm).

Staphylococcus aureus

PHYTOCHEMICAL PROPERTIES AND ANTI BACTERIAL EFFECT OF FRESH ALLIUM SATIVUM (GARLIC) EXTRACTS AGAINST ISOLATES OF SOME SELECTED BACTERIA. use this to do your write ups for chapter 3

Answer 1

There are inhibitory effects of extract of A. sativum against several bacteria and these observations were compared against well-known antibiotics. In this case, around 100uL of extract was used on agar plate and after treatment its inhibitory readings were collected in term s of distance of diameter (a parameter to observe antimicrobial activity of the extract and antibiotic was used as positive control for the system.

Among all the tested bacteria, E. coli exhibited maximum inhibitory response against garlic extract is 26 mm where gentamycin showed 34 mm followed by S. aureus, 22 mm (Gentamycin 26 mm). Interestingly, among all the tested strain, Salmonella typhoid did not show any inhibitory activity which suggest that extract of garlic is not effective as antimicrobial agent for this particular bacteria and similar observations were also evident in C. albicans. Rest of the bacterial strain exhibited moderate inhibitory effects post treatment of A. sativum.