Antibacterial Activity of Garlic Extract Against some Pathogenic Animal Bacteria

Safithri, Mega; Bintang, Maria; Poeloengan, Masniari

doi:10.5398/medpet.2011.34.3.155

Cited by 17 publications

(11 citation statements)

References 11 publications

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“…The findings of the current study are consistent with those of Safithria et al (2011) who found garlic extract inhibited the growth of E. coli. Other studies also showed that phytochemicals in garlic have strong antibacterial properties to combat E. coli, Salmonella, (Johnson and Vaughn, 1969), C. botulinum (DeWit et al, 1979), and other pathogenic species.…”

Section: Resultssupporting

confidence: 92%

Phytobiotic Properties of Garlic, Red Ginger, Turmeric and Kencur in Growing Ducks

Ismoyowati

Indrasanti²,

Mufti³

et al. 2015

anprod

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Abstract. Phytobiotic properties of garlic (Allium sativum), turmeric (Curcuma domestica), red ginger (Zingiber officinale) and kencur (Kaempferia galangal) were studied using standard in vitro antibacterial test and in vivo feeding trial with ducklings. In the in vitro experiment, potency of aqueous extract of these phytobiotic agents were tested against Salmonella pullorum and Escherichia coli. Feeding trial was carried out for 6 week starting at day 28 using ducklings fed diets supplemented with 1% of each of four phytobiotic agents. The highest antibacterial activity against S. pullorum and E. coli was observed with garlic and no additive effect when mixture of phytobiotics was used. Weight gain, fed intake and feed conversion ratio of ducklings were not affected by inclusion of garlic, red ginger and kencur. However, 1% turmeric supplementation significantly reduced growth performance to ducklings.Key words: phytobiotic, antibiotic, duck, medicinal plants Abstrak. Penelitian karakteristik fitobiotik dari bawang putih (Allium sativum), kunyit (Curcuma domestica), jahe merah (Zingiber officinale) dan kencur (Kaempferia galangal) telah dilakukan secara in vitro melalui uji aktivitas antibakteri dan secara in vivo dengan perlakuan suplemetasi fitobiotik didalam pakan anak itik. Pada percobaan in vitro, potensi aktivitas antibakteri dari ektrak fitobiotik diuji menggunakan Salmonella pullorum and Escherichia coli. Percobaan suplementasi fitobiotik diberikan masing-masing sebesar 1% didalam pakan anak itik. Pemberian pakan perlakuan dilakukan selama 6 minggu, dimulai pada saat anak itik berumur 28 hari. Hasil penelitian menunjukkan aktivitas antibakteri terhadap S. pullorum dan E. coli paling tinggi adalah ektrak bawang putih dan tidak ada pengaruh yang lebih baik apabila dicampur dengan ektrak fitobiotik lainnya. Pertambahan bobot badan, konsumsi pakan dan konversi pakan anak itik tidak dipengaruhi oleh penambahan bawang putih, kunyit, jahe merah dan kencur. Akan tetapi, suplementasi kunyit nyata menurunkan performan pertumbuhan anak itik.

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Section: Resultssupporting

confidence: 92%

Phytobiotic Properties of Garlic, Red Ginger, Turmeric and Kencur in Growing Ducks

Ismoyowati

Indrasanti²,

Mufti³

et al. 2015

anprod

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“…The ethanolic extract has mild inhibition compared to the aqueous extract. This result is similar to the findings of [26] that showed that the antibacterial activity of ethanol extract was mild compared to the aqueous extract and that there was no inhibition of garlic on S. aureus. Ethanolic onion extract showed antimicrobial activity against E. coli, S. aureus and K. pneumoniae with zones of inhibition ranging from 11mm-17mm (figure 4-6).…”

Section: Discussionsupporting

confidence: 91%

Antimicrobial Activities of Aqueous and Ethanolic Extracts of Ten Spices on Three Clinical Bacterial Isolates

Opeyemi¹

2019

IJAEB

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In vitro antimicrobial effect of aqueous and ethanolic extract of ten different spices namely; ginger, garlic, cinnamon, turmeric, onions, curry, thyme, lime leaves, bay leaf and red pepper was assessed by disc diffusion method at concentration (100,75, 50 and 25) against three bacterial species: Staphyloccocus aureus, Escherichia coli and Klebsiella pneumoniae. Minimum inhibitory concentration (MIC) was determined by broth dilution method. The most susceptible bacteria were Escherichia coli and Klebsiella pneumoniae. Ethanolic extract of curry and bay leaf did not have any effect on the three isolates while aqueous extracts of ginger, lime and thyme did not have any effect on the bacteria. Aqueous extract of cinnamon showed good inhibitory activity against the three bacterial species with the zone of inhibition between 9-25mm followed by turmeric with inhibition zone of 9-17mm, the extract did not show any effect on Escherichia coli. Garlic-onion aqueous extract showed a compensatory synergistic effect on the three organisms with the zone of inhibition ranging between 9-24mm. the MIC for aqueous and ethanolic extract of cinnamon was between 3.125mg/ml to 12.5mg/ml while turmeric has a MIC of 6.25mg/ml to 12.5mg/ml although the water extract did not have any effect on K. pneumoniae.

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“…Staphylococcus aureus (S. aureus) juga berperan dalam keamanan pangan karena dapat menyebabkan kejadian mastitis pada sapi perah dan berpotensi mengkontaminasi produk susu sapi (Safithri et al, 2011). S. aureus merupakan bakteri fakultatif anaerob Gram positif, berbentuk bulat, menghasilkan enterotoksin, ditemukan di udara, debu, limbah, air, susu, makanan atau peralatan makan dan pada permukaan lingkungan (Wertheim et al, 2008).…”

Section: Pendahuluanunclassified

UJI DAYA ANTIBAKTERI BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, Salmonella typhimurium DAN Pseudomonas aeruginosa DALAM MENINGKATKAN KEAMANAN PANGAN

Prihandani¹

2015

Informatika Pertanian

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ABSTRAKBawang putih banyak digunakan sebagai bumbu masakan dan obat herbal. Untuk mendukung pemakaian dan meningkatkan aplikasinya dalam mendukung keamanan pangan, maka pengembangan dilakukan uji aktivitas antibakteri bawang putih terhadap bakteri Gram positif (Staphylococcus aureus) dan Gram negatif (Escherichia coli, Salmonella typhimurium dan Pseudomonas aeruginosa). Bawang putih digunakan dengan cara digiling hingga menjadi serbuk halus. Serbuk bawang putih kemudian dilarutkan dalam aquadest steril dan diperas sehingga didapatkan larutan bawang putih dengan konsentrasi 50%, 25% dan 12,5%. Daya antibakteri perasan bawang putih diuji dengan metode difusi menggunakan kertas cakram untuk mengetahui diameter daerah hambat pertumbuhan bakteri. Hasil penelitian menunjukkan bahwa serbuk bawang putih memiliki aktivitas antibakteri dengan daya hambat masing-masing bakteri 13,78 mm terhadap S. aureus, 9 mm terhadap E. coli, 7,25 terhadap S. typhimurium dan 9,1 mm terhadap P. aeruginosa. Serbuk bawang putih juga efektif menghambat bakteri Gram positif S. aureus, maupun bakteri Gram negatif E. coli, S. typhimurium dan P. aeruginosa. Jadi bawang putih dapat digunakan sebagai dekontaminan terhadap empat jenis bakteri tersebut, terutama S. taphylococcus aureus karena zona hambat yang dibentuk paling besar untuk menjaga kualitas dan meningkatkan keamanan pangan pada bahan makanan seperti daging ayam . Kata kunci: Bawang putih (Allium sativum L), antibakteri ABSTRACTGarlic is widely used as a herbal medicine. In order to support the empirical use and improve its application in food safety, this study was conducted to test the antibacterial activity of garlic against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa) bacteria. Garlic was used in the form of fine powder. Garlic powder then dissolved in sterile distilled water and squeezed to obtain garlic solution with a concentration of 50%, 25% and 12.5%. Antibacterial activity of garlic juice was tested by diffusion method using paper disc to determine diameter of bacterial growth inhibition zones. Screening results demonstrated that the chemical constituents of garlic powder were saponins, flavonoids and triterpenoids. Garlic powder has antibacterial activity to Gram-positive S. aureus and Gram-negative bacteria E. coli, S. typhimurium and P. aeruginosa. Garlic has antimicrobial potential and can be used as decontaminant against Escherichia coli to maintain quality of food safety such as meat.

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Antibacterial Activity of Garlic Extract Against some Pathogenic Animal Bacteria

Cited by 17 publications

References 11 publications

Phytobiotic Properties of Garlic, Red Ginger, Turmeric and Kencur in Growing Ducks

Phytobiotic Properties of Garlic, Red Ginger, Turmeric and Kencur in Growing Ducks

Antimicrobial Activities of Aqueous and Ethanolic Extracts of Ten Spices on Three Clinical Bacterial Isolates

UJI DAYA ANTIBAKTERI BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, Salmonella typhimurium DAN Pseudomonas aeruginosa DALAM MENINGKATKAN KEAMANAN PANGAN

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