International Journal of Current Microbiology and Applied Sciences
ISSN: 2319-7706 Volume 2 Number 7 (2013) pp. 104-115
The inhibitory effects of garlic extract and its fractions against some Enterobacteriaceae sp isolated from sprouted Mung bean
Fahad A. M. Alzowahi*, Ahmed Abu-Taleb, Amani As-Suhbani and T. A. Kadam
Department of Microbiology, School of Life Sciences, S.R.T.M. University,
Nanded, Maharashtra, India *Corresponding author e-mail:
The present study was to evaluate the effects of raw garlic extract and its fractions against some enterobacteriaceae (Salmonella spp, Enterobacter spp. and Escherichia coli) isolated from sprouted mung bean. The antibacterial activities of raw garlic extract were checked using agar well diffusion method on Muller Hinton agar medium. Raw garlic extract showed inhibitory activities against the bacterial isolates with various sizes of inhibition zones of 15 mm, 23 mm and 24 mm and determined MIC values of garlic extract which were 6.25%, 12.5% and 1.56% against Salmonella spp, Enterobacter spp. and Escherichia coli respectively. Fractions from garlic aqueous extract were obtained by using TLC technique for the separation of bioactive compounds, and column chromatography technique for purification and collection of different fractions separately with solvent system consisting of Chloroform: Methanol: Water ( 10: 6: 1) respectively. Antibacterial effects of each fraction were performed against the three bacteria individually. The effect of storage temperature was checked and revealed that garlic extract remained stable even after ten days of storage at 4°C, whereas lost its antimicrobial activities after six days of storage at room temperature (30°C).
Garlic; Entero- bacteriaceae sp; Antibacterial; fraction effects.