KATRINA COLEEN A. BAYOG (APRIL 2010)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
Escherichia coli is a pathogenic bacterium that can be commonly found in the lower intestine of different organisms. Different varieties of garlic have been used throughout recorded history for its medical purposes; these varieties may or may not have the same level of antibacterial effect against E.coli.
This study determined the minimum inhibitory concentration of the different varieties of garlic (Allum sativum) against Escherichia coli. A comparison between the concentrations that exhibited growth was done between the native and the Taiwanese garlic.
Broth dilution method was used to determine the lowest concentration that inhibited the growth of E.coli in nine test tubes. Two replicates were made for each variety of garlic. The second test tube exhibited growth of E.coli thus making the first test tube the minimum inhibitory concentration to inhibit E.coli growth.
Both native and Taiwanese garlic showed a minimum inhibitory concentration of 12.5-25 µg/ml against Escherichia coli.
Based on the results and observations in the study, it is further recommended that three or more varieties be used for the study. It is also recommended to use two or more bacteria be used for the study.