Study on the antibacterial effect of garlic water extract treated with different temperature

ObjectiveTo study the effects of concentration and temperature on the antibacterial effect of water extract of garlic.

MethodsWith sterile distilled water as a solvent, the garlic water extract was prepared.The inhibitory zone diameters of several kinds of bacteria growth inhibited by different concentrations and temperatures of water extract of garlic were measured using the plate method.

ResultsThe antimicrobial effects of different concentrations of garlic water extract were different.The higher the concentration, the stronger the inhibitory effect was.The equal to or more than 6.3% of garlic water extract of on Staphylococcus aureus, E.coli, Bacillus subtilis, and beta Streptococcus had certain antibacterial effects.The antimicrobial effects on Staphylococcus aureus, Bacillus subtilis, beta Streptococcus and E.coli gradually decreased in turn.The temperature could affect the antibacterial effect of the water extract of garlic, and which gradually weakened with the increasing of temperature.At the temperature of 80℃ and above, the water extract of garlic only showed a strong inhibitory effect on Staphylococcus aureus and Bacillus subtilis.

ConclusionsThe antibacterial effect of garlic water extract at different concentrations and temperatures is different.