A quantitative assessment of the antimicrobial activity of garlic (Allium sativum)
Abstract
An aqueous extract of freeze-dried garlic (Allium sativum), when incorporated into growth media, inhibited many representative bacteria, yeasts, fungi and a virus. All microorganisms tested were susceptible to garlic. Quantitative assessment of the minimum inhibitory concentrations for bacteria and yeasts showed values ranging from 0.8 to 40.0 mg garlic ml(-1). Fungal radial colony growth was inhibited by at least 25% at concentrations as low as 2.0 mg garlic ml(-1). The 50% endpoint neutralization titre for rotavirus was 2.4 to 2.8 μg ml(-1). Lactic acid bacteria were the least sensitive microorganisms to the inhibitory effects of garlic. In mixed culture studies of Lactobacillus acidophilus and Escherichia coli, garlic prevented the establishment of E. coli, although the final outcome of competition was not affected.
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Allium spp. has been widely utilized not only as spices for food but also for treatment against a wide range of microorganisms including fungi.
“Allium spp. on the other hand, has been widely utilized not only as spices for food but also for treatment against wide range of microorganisms including fungi11–17.”
From Bioactivities of Allium longicuspis Regel against anthracnose of mango caused by Colletotrichum gloeosporioides (Penz.) (2020) · cites this paper as [15]
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Chahouri, A., Yacoubi, B., Moukrim, A., & Banaoui, A. (2022) · Chemosphere · doi:10.1016/j.chemosphere.2022.134149 · Cited by 12 · see citing works
Garlic as active principle of sanitiser for hatching eggs
Oliveira, G. D. S., McManus, C., & dos Santos, V. M. (2022) · World s Poultry Science Journal · doi:10.1080/00439339.2022.2105275 · Cited by 12 · see citing works
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- Authors
- Rees, L. P., Minney, S. F., Plummer, N. T., Slater, J. H., & Skyrme, D. A.
- Venue
- World Journal of Microbiology & Biotechnology
- Published
- 1993-05
- Volume
- 9
- Issue
- 3
- Pages
- 303-307
- ISSN
- 0959-3993 (ISSN-L)
- 1573-0972
- OpenAlex
- W2088009001
- Cited by
- 168
- References
- 18
- Citations by year
- 2024: 3 · 2023: 3 · 2022: 9 · 2021: 5 · 2020: 14 · 2019: 7 · 2018: 3 · 2017: 7 · 2016: 7 · 2015: 15 · 2014: 15 · 2013: 7 · 2012: 15
- FWCI
- 1.46
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- World Journal of Microbiology and Biotechnology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Physical Sciences › Chemistry › Organic Chemistry › Chemical synthesis and alkaloids
- Keywords
- garlic, antimicrobial activity, minimum inhibitory concentration, bacterial growth inhibition, yeast inhibition, fungal growth inhibition, lactic acid bacteria, Lactobacillus acidophilus, Escherichia coli, aqueous garlic extract
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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