A comparative study of the anti-microbial activity of native garlic (Allium sativum) capsulized garlic (Allium sativum) and hybrid garlic (Allium sativum) using B. subtilis and E. coli.

The specimen were thinly chopped and extracted with 95% ethanol as solvent. Each specimen was assayed microbilogically using the Disc Diffusion method. Two bacterial species were used, B.subtilis and E.coli. A standard antibiotic, 10 ug/ml ampicilin was used as the positive control.

These 3 kinds of Garlic (Allium sativum linn.) showed inhibitory activities on B.subtilis and E.coli. The 10 ug/ml ampcillin had greater antimicrobial activity on test organisms. Results indicated that Native Garlic and the Capsulized Garlic had greater inhibitory activity on B.sabtilis and E.coli compared to hybrid garlic. Moreover, higher concentration of extracts gave greater values. It was found out that 3 kinds of garlic were more active against B.subtilis compared to E.coli as shown by the presence of larger clear zones.