Anti-bacterial Effect of Garlic (Allium sativum L) Extract on Different Pathogenic and Non-pathogenic Bacteria.

Garlic (Allium sativum) has important dietary and medicinal role since history. The present study focused on the significant antibacterial activity of Garlic extract on various pathogenic and non-pathogenic bacteria (gram positive as well as gram negative):Staphylococcus aureus, Escherichia coli,Bacillus megaterium, and Pseudomonas aeruginosa. The bacterial culture were obtained from the laboratory of the Lovely professional University and was revived in nutrient broth media and then sub-cultured in Nutrient agar media,Mannitol salt agar, Pseudomonas isolation agar and Eosin methylene blue agar media.The Garlic extract of different concentration: 100%, 75%, 50%, and 25% was used to check the effectiveness of garlic extract on bacteria by measuring the zone of inhibition. The zone of inhibition produced against specific bacteria using garlic extract of different concentration showed the concentration dependent antibacterial activity. Zones of inhibition of different treatment groups were measured by agar-well-diffusion assay and compared with control. The comparison of garlic extract with distilled water control showed the significant antibacterial property of garlic extract. Highlight: Antibacterial effect of different concentration of Garlic Extract was tested on different pathogenic (S.aureus, E. coli, and P.aeruginosa) and non pathogenic (B.megaterium) bacterial cultures by spread plate and pour plate technique using agar well diffusion method.