The following is an abstract by a fellow research colleague of mine.Allegheny College
Department of Biology and Microbiology
The Potential Antimicrobial Activity of Garlic to Inhibit Bacillus cereus, Campylobacter jejuni, Escheria coli DH5-alpha, and Salmonella enterica LT2
By: Ash. Felker
Major: Biology
The Purpose of this investigation was to determine the antimicrobial ability of differently soluble components of fresh garlic gloves against both Gram-positive and Gram-negative borne pathogens. fresh cloves were peeled, rinsed with sterile water, homogenized and fractionized into three parts (oil, water and solid). The oil fraction was tested at concentrations ranging from 0.01mg/ml-0.4mg/ml, and the solid and water fractions were tested at concentrations ranging from 0.15mg/ml-0.60mg/ml. The bacteria tested include Bacillus cereus, Escherichia coli 5 alpha, Salmonella enterica LT2, and Campylobacter jejuni. Bacteria were tested by disk diffusion assays and minimum inhibitory concentration (MIC)/ minimum lethal concentration (MLC) testing. Disk diffusion assay produced both zones of complete inhibition and zones of incomplete inhibition for each bacterium tested.
MIC's were determined for all bacteria and ranged form 0.05mg/ml for B. cereus and S. enterica oil fractions, to 0.22mg/ml for B. cereus solid fractions. MLC's were found for B. cereus with the oil fractions, S. enterica and E. coli with the water fraction, 0.35mg/ml, 0.20mg/ml respectively. The primary known mode of inhibition by garlic is largely due to its principal active component, allicin, and its ability to alter sulfhydryl groups. Sensitivity to garlic is known to differ for both Gram-negative and Gram-positive bacteria. It was found that the solid fraction was the most efficient antimicrobial inhibitor for B. cereus, E. coli and S. enterica in the disk diffusion assay testing. The oil fraction inhibited all three bacteria at the lowest concentrations, but was only lethal to B. cereus. The only other fraction that produced a lethal effect was the water fraction against both E. coli and S. enterica.
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