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

Date Received: 06-06-2025

Date Published: 13-06-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2013.11.6.

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Issue: Vol. 11 No. 6 (2013)

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NÔNG HỌC

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Hai, N., & Tho, B. (2025). In Vitro Anti-Bacterial Activity of Garlic (Allium Sativum L.) Extract in E. coli Pathogenic Strain and Antibiotic Resistant Strains of E. coli. Vietnam Journal of Agricultural Sciences, 11(6). https://doi.org/10.31817/tckhnnvn.2013.11.6.

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

  • Tác giả liên hệ: [email protected]

    • Keywords

    Anti-bacterial effect, garlic extract, E.coli O44, E.coli Top 10, pJET 1.2/blunt, pPS1

    Abstract


    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)

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