Bacteriostatic Activity of Allicin against Staphylococcus aureus

[Objective] To study the bacteriostatic activity of garlic liquid,the minimum inhibitory concentration(MIC) of allicin and its impact on the growth curve of Staphylococcus aureus,so as to provide theoretical basis for further utilizing the garlic resources.[Method] The garlic liquid was extracted,and its content of allicin was determined by fix sulfur method to study the bacteriostatic activity of allicin against Staphylococcus aureus.[Result] Allicin had obvious bacteriostasic effect against Staphylococcus aureus,and the bacteriostatic effect of allicin prepared through mechanical crushing or pressing was better than that prepared through cooking,and that of purple garlic was better than white garlic,the minimum inhibitory concentration(MIC) was 32 mg/ml.As indicated by the bacterial growth curve,the logarithmic phase of Staphylococcus aureus was sensitive to the allicin,but fairly weak when it close to stable stage.[Conclusion] The allicin had great in vitro bacteriostatic effect against Staphylococcus aureus.