Resumo

CHALAR VARGAS, Luis Rodrigo et al. Antimicrobial function of Garlic Allicin in cultures of Staphylococcus Aureus, Pseudomonas Aeruginosa and Escherichia Coli. Rev Cient Cienc Méd [online]. 2014, vol.17, n.1, pp.26-28. ISSN 1817-7433.

Garlic has several culinary virtues both as pharmaceutical, whicharoused great interest in natural medicine especially for its antimicrobial activity. So this study aim was to evaluate the antimicrobial activity of garlic on bacterial strains such as Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. The present study is experimental. Allicin garlic was obtained through a process of grinding and then exposed to three strains in three different concentrations (0.5, 1.5 and 3 ml) and from this determine their antimicrobial activity. The results showed that: Staphylococcus aureus and Pseudomonas aeruginosa are completely inhibited at a concentration of 3 milliliters, while Escherichia coli was not inhibited at any concentration. It was concluded that the field of study of the antimicrobial function of garlic is more comprehensive and should be further study.

Palavras-chave : Garlic; Anti-Bacterial Agents; Staphylococcus aureus; Escherichia coli.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )