The antimicrobial effect of garlic (Allium sativum L.)

Abstract

The in vitro antimicrobial effect of garlic which was harvested in Turkey was examined. To evaluate whether garlic extract possessed antimicrobial activities, two analytical methods; 1) the agar-well diffusion technique 2) minimal inhibitory concentration (MIC) and minimum lethal concentration (MLC) were used. Escherichia coli. Bacillus anthracis, Pseudomonas aeruginosa and Candida albicans were used as clinical isolates. The data suggest that garlic has potentially useful agent against Gram-positive and Gram-negative bacteria and yeast like C. albicans.