Antibacterial Activity of Garlic (Allium Sativum Linnaeus) of Aqueous Extract Form and in Natura on Bacillus Thuringiensis Berliner Strains

• Autor(a) principal: Silva, Alexsandra Prudêncio da
• Data de Publicação: 2012
• Outros Autores: Silva, Adriana Neves da, Santos, Ana Bárbara, Hardoim, Edna Lopes, Batista, Selma Baia
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Brasileira Multidisciplinar
• Texto Completo: http://revistarebram.com/index.php/revistauniara/article/view/89
• topic: Allium sativum; Antibiotics; Bacillus thuringiensis.; Allium sativum; Antibióticos; Bacillus thuringiensis.

Antibiotics are known to have antibacterial, antifungal and antiviral activities that may lead to inhibition or death of the infectious agent. A species of plant that has this characteristic is the garlic, Allium Sativum. Therefore, the aim of this study was to test garlic antibacterial efficiency with different concentration gradients both in the form of watery extract and in natura on a Bacillus thuringiensis berliner. The samples of garlic passed through two methods to obtain the aqueous extract and in natura; at first, the garlic was previously washed with distilled water, triturated and filtered to get concentrations of 30%, 40%, 50% and 60 %; in natura garlic was just macerated. After the incubation period (24, 48 and 72 hours) 43 halos were mensured: 9 with concentration equal to 30%, 10 with 40%, 13 with 50% and 11 halos with a concentration of 60%. The average size of the inhibition halos ranged from 0.4 mm to 40%, 0.9 to 60%. This result shows a probable bacterial efficiency, for the inhibition halo increased in proportion to increasing concentrations, as well as bacteriostatic, for 48 hours in a concentration of 60%. Another conclusion is that the garlic in natura acted as bacteriostatic, although for a longer period, about 72 hours, than on Bacillus thuringiensis. So, this research shows that garlic has a bacterial and bacteriostatic action, but this methodology needs to be adapted to maintain the active principles of antibacterial action for a longer period, both in the garlic extract and in natura.