Volume 8, Issue 30 (4-2018)                   NCMBJ 2018, 8(30): 53-60 | Back to browse issues page

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Yousefvand E, Safinejad K, Mohammad Asghari H. Comparing Antibacterial effects of Garlic with Antibiotics by Staphylococcus Aureus Resistant to Methicillin, Streptococcus Pneumoniae and Shigella Dysenteriae Bacteria. NCMBJ. 2018; 8 (30) :53-60
URL: http://ncmbjpiau.ir/article-1-1081-en.html
Borujerd Branch,Islamic Azad University , q_safinejad@yahoo.com
Abstract:   (7785 Views)
Aim and Background: One of the most important researches is related to garlic and it has great anti-bacterial properties. The purpose of this research is the evaluation of garlic extract effect with various concentrations on Staphylococcus aureus, Streptococcus pneumonia and Shigella dysenteriae bacteria and also comparing the results in laboratory situation.
Material and Methods: In this study, garlic extract was prepared and to determine the Minimum Inhibitory Concentration (MIC) of the extract, the Standard Tube Test was used. As well as, to compare with antibiotics, the Disk Diffusion Method was used. The experiment was conducted in a completely randomized design with 3 repetitions and comparisons of the averages were performed using Tukey's method.
Results: The MIC of garlic extract based on Mg/dl on studied bacteria with extract of respectively: 15, 23 and 25mm with concentration of 1/2 Mg/dl; 12, 20 and 22mm with concentration of 1/4Mg/dl; 10, 16 and 18mm with concentration of 1/8 Mg/dl; 0, 13 and 15mm with the concentration of 1/16, 1/32 and 1/24 was zero. According to the results of this research in laboratory condition anti-bacterial properties of garlic has the inhibitory effect on studied bacteria.
Conclusion: The results indicate that the inhibitory effect of garlic extract on studied bacteria, in laboratory environment, is as good as antibiotics.
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Type of Study: Research Article | Subject: Microbiology
Received: 2018/04/23 | Accepted: 2018/04/23 | Published: 2018/04/23

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