Antibacterial Activity Of Local Herbs (Using Garlic As A Case Study)
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ABSTRACT
The antibacterial activity of garlic (Allium sativum) was investigated using Staphylococcus aureus and Escherichia coli as test organisms. The garlic extract was tested on the organisms at varying concentration was of 25mg/ml, 50mg/ml and 100mg/ml. Zones at inhibition of different concentration were measured by agar diffusion method and compared with the control. The lowest concentration or the highest dilution of an antibacterial agent that prevent visible growth was carried out by broth dilution method.
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APA
LEVI, O. C. (2021). Antibacterial Activity Of Local Herbs (Using Garlic As A Case Study). Michael Okpara University of Agriculture. Retrieved June 9, 2026, from http://repository.mouau.edu.ng/works/antibacterial-activity-of-local-herbs-using-garlic-as-a-case-study-7-2
MLA
LEVI, OKECHUKWU CHINEMEREM. "Antibacterial Activity Of Local Herbs (Using Garlic As A Case Study)." Michael Okpara University of Agriculture, 26 Jul. 2021, http://repository.mouau.edu.ng/works/antibacterial-activity-of-local-herbs-using-garlic-as-a-case-study-7-2. Accessed June 9, 2026.
Chicago
LEVI, OKECHUKWU CHINEMEREM. "Antibacterial Activity Of Local Herbs (Using Garlic As A Case Study)." Michael Okpara University of Agriculture (2021). Accessed June 9, 2026. http://repository.mouau.edu.ng/works/antibacterial-activity-of-local-herbs-using-garlic-as-a-case-study-7-2