Compared the Inhibitory Effect of Garlic Vinegar with Alcohol and Aqueous Extract of the Fruits of Plant Garlic on Some Pathogenic Bacteria | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 13, Issue 0, February 2013, Pages 59-66 | ||
| Abstract | ||
| This study was aimed into isolate and diagnose the bacteria from (200) sample taken from the patient of arrivals and admitted to the hospital in the city of Mosul / Iraq and their studied effective inhibitory for garlic vinegar and aqueous extract and alcoholic for the same plant toward pathogenic isolates that isolated by following the the agar-well diffusion method , where isolated (230) isolates included: Bacteroides fragilis , Pseudomonas aeruginosa , Klebsiella pneumoniae , Proteus vulgaris , Bacillus cereus , Clostridium difficile , Staphylococcus aureus and Streptococcus pneumoniae, as the results was showed the aqueous extract of garlic have higher inhibitory effect compared with alcoholic garlic and vinegar garlic for inhibition of pathogenic isolates in ranging diameters (19 -38.8) mm for aqueous extracts of garlic while the alcoholic extract and vinegar for garlic were reached into (17.6 - 38.3) mm and (12 - 32) mm respectively, the resistant pathogenic isolates towards the aqueous extract of garlic reached ranged ratios into (13.3 - 37.9)%, while ranged ratios into (14.8- 62.5)% of the isolates towards alcoholic extract of garlic and vinegar garlic has reached for the ratio of resistance to him by pathogenic isolates into (18.5 - 62.5)% , when compared effectiveness inhibitory between aqueous extracts and alcoholic and vinegar for garlic and effective inhibitory for antibiotic were find that garlic has higher inhibitory effect toward the isolates. | ||
| Keywords | ||
| Garlic; Alcohol; bacteria | ||
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