Objective: The aim of the present study is to evaluate the antibacterial activity of fresh garlic juice using in vitro techniques, against staphylococcus aureus bacteria.
Materials And Method: The Staphylococcus aureus was obtained from the Department of microbiology, Saveetha Dental College, Chennai.In the present study, we are using fresh garlic juice as a form of garlic extract to analyse the antibacterial effect of garlic extract on Staphylococcus aureus. The antibacterial effect of garlic extract was tested by agar well diffusion method.
Results: The crude garlic extract showed favourable results against Staphylococcus aureus even in varying concentrations.The crude Allium sativum extract produced a mean zone of inhibition of 41mm with 100%, 18 mm and 30 mm with 25% and 50% extract respectively.
Conclusion: It can be generally concluded that the obtained results indicate the effectiveness of crude Allium sativum (garlic) extract as an antibacterial agent against Staphylococcus aureus.
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2022: 6.012
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