Antibacterial effect of Garlic

Antibacterial activity of garlic was investigated on inhibition of Vibiro sp. isolated from shrimp farm water samples by well diffusion method. 100%, 50%, 25%, 10%, 5% of Fresh garlic juices were prepared from 100g garlic bulbs. Results indicated that the isolated Vibrio sp. showed different levels of sensitivity to different concentrations fresh garlic juice. The zone of inhibition of the bacterial growth increased with increasing concentration of fresh garlic juice. The results revealed that fresh garlic juice was effective against the test organism.

5p angicungduoc4 26-04-2020 10 1   Download

The present study was conducted to test anti -bacterial activity of garlic against Staphylococcus aureus and Escherichia coil. The antibacterial effects of Aqueous Garlic Extract (AGE) against gram-positive and gram-negative bacterial isolates, Staphylococcus aureus and Escherichia coli were studied. Antibacterial activity of different concentrations of Aqueous Garlic Extract (AGE) by Well- Diffusion Method. Garlic extract was used in the range of100 % to 5 % (1ml/mL, 0.5 ml/ ml, 0.25 ml/ml, 0.125 ml/ ml and 0.625 ml/mL), against Staphylococcus aureus and Escherichia coli respectively.

9p caygaocaolon3 27-02-2020 15 1   Download

Poultry production provides the source of protein and contributes an important income for Vietnamese farmers. Among the poultry in Viet Nam, ducks account for 27.3 % of head of poultry and even 55.7 % in Mekong Delta region. Along with the development of rearing ducks, bacterial, viral and fungal diseases emerging in the last two decades caused bad economic effect for poultry producer. Escherichia coli and Salmonella enterica act as major pathogenic bacteria in duck. The aims of this study were to investigate the antibacterial activity of garlic Allium sativum against E.

8p chauchaungayxua2 07-01-2020 19 0   Download