2011•He'nan nongye kexueRequires access

Research on Antibacteria Activities of Garlic Solution

Junwei Li

Abstract

In order to evaluate the antbaeteria activities of garlic solution,Bacillus spp,Escherichia coli and Staphylococcus aureus were used in this study.The minimum inhibitory and bactericidal concentration of garlic solution to three kinds of bacteria were tested by using 2×105 cfu/mL of Bacillus spp,Escherichia coli and Staphylococcus aureus.The results showed the garlic solution had the inhibitory effect to the three bacteria,and the bacteriostatic effect was decreased with concentration of garlic solution decreasing.Moreover,the bacteriostatic effect of the garlic solution was strongest to Bacillus spp,then to Staphylococcus aureus.The bacteriostatic effect of the garlic solution was weakest to Escherichia coli.MIC of garlic solution to Bacillus spp,Escherichia coli and Staphylococcus aureus was 40%,60% and 80% respectively.MBC of garlic solution to Bacillus spp,Staphylococcus aureus and Escherichia coli was 40%,60% and stock solution of garlic,respectively.

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Key concepts: Escherichia coli, Staphylococcus aureus, Microbiology, Food science, Minimum inhibitory concentration, Bacteria, Bacillus (shape), Escherichia