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• In Vitro Anti-Bacterial Activity of Garlic (Allium Sativum L.) Extract in E. coli Pathogenic Strain and Antibiotic Resistant Strains of E. coli

  Nguyen Thanh Hai, Bui Thi Tho

  Date Received: 26-07-2013 / Date Accepted: 26-09-2013 / Date Published: 13-06-2025

   Abstract PDF (VIETNAMESE)

  The present study was carried out to examine anti-bacterial effects of garlic extract obtained from 7 diffirent solvents (distilled water, acid acetic 5%, ethanol 35%, ethanol 70%, methanol 70%, acetone 70%, acetone nitrile 70%) on E.coli (1 pathogenic strain E.coli O44 isolated from fecal samples of cholera infected chicken; E. coli  strain Top 10 with plasmid: E.coli Top 10 pJET 1.2/blunt resistant to ampicillin and E. coli Top 10 pPS1 resistant to kanamycin).  Results have identified that all 7 different garlic extracts had anti-bacterial effects against E coli. Garlic extracts obtained from acetonitrile 70%, acetic acid 5%, and 70% acetone) showed high anti-bacterial activity (inhibition zone diameters ≥ 20mm)

  DOI: https://doi.org/10.31817/tckhnnvn.2013.11.6.