Inhibitory Effects of Aqueous Garlic Extract (AGE) against multidrug resistant from Staphylococcus aureus and Escherichia coli.

This study was conducted to investigate the potential of Aqueous Garlic Extract (AGE) as an antimicrobial agent instead of antibiotics through evaluation susceptibility of aqueous extract on pathogen bacteria and determination of values minimum inhibitory concentration (MIC). Has been chosen of 24 isolates of different human infections included (14) Gram positive bacteria (Staphylococcus aureus) and (10) Gram negative bacteria (E. coli) which were resistant at least for five types of antibiotic discs through evaluate susceptibility by Kirby-Bauer method according to NCCLS guidelines whereas the sensitivity of tested bacteria against aqueous garlic extract were evaluated through hole plate diffusion method. The MIC of aqueous garlic extract were determined by two-fold serial dilution with concentrations ranging from 500 mg ml•1to 3.91 mg ml•1. (57.14%) Staphylococcus aureus isolates can’t grow in concentration 31.25 mg ml•1 (susceptibility), while (70 %) from E. coli isolates can grow in this concentrations of extract (resistance), so the MIC values for A. sativum were ranged from 62.5 mg ml•1 to 31.25 mg ml•1 .As important conclusion, the Garlic (Allium sativum) extract had bactericidal and bacteriostatic effects, especially on isolates of Staphylococcus aureus & E. coli, these isolates shown the most affected by the Garlic extract at all concentrations except low concentrations and Garlic extract was able to use effectively for controlling the bacterial growth.