In vitro antibacterial activity of garlic with antibiotics Tylozin and streptomycin on Listeria monocytogenes and Staphylococcus epidermidis

Objectives:Garlic is the oldest medicinal plants for human use are located. Listeria is intracellular bacilli and none spore bacteria and is transmitted to humans through contaminated vegetables and dairy products. Staphylococcus is the pathogen that threatens human health. The purpose of this study In vitro antibacterial activity of garlic with antibiotics Tylozin and streptomycin on Listeria monocytogenes and Staphylococcus epidermidis. Method and materials: The extract obtained to concentrations of ½, ¼, 1/8, 1/16 and 1/32accordingly and for the sterilization of extracts from the infrared radiation was used. Listeria monocytogenes and Staphylococcus epidermidis were cultured on Mueller Hinton media and the disks sterilize the extract was placed. Result and Conclusion: Garlic extract at concentrations of ½ and ¼ compared to other concentrations inhibit zone established so that in concentration ½ zone with a diameter of 15 mm and the concentration of ¼ inhibition zone of 8/0 mm in Listeria monocytogenes and inhibition zone 20 mm in concentration 1/2 and 16 mm in concentration 1/4 established in S. epidermidis. The antibiotic streptomycin in preventing growth of 3 cm and Tylozin halo 2/1 cm in Staphylococcus epidermidis and an inhibition zone of Listeria monocytogenes 5/2 cm and streptomycin 8/0 establised Considering that the concentrations of aqueous extract of garlic in the 1/2 and 1/4 compared to other concentrations inhibit zone of other bacteria were Staphylococcus epidermidis and Listeria monocytogenes and therefore suggest that the inhibitory effect on the aqueous extract of garlic in food to be examined

antibacterial, garlic, Tylozin, streptomycin, Listeria, Staphylococcus