Empirical Investigation of Antimicrobial Activity of Garlic Extract on Bacteria Isolated from Smoked Fish
Abstract: The therapeutic use of garlic has been recognized as a potential medicinal value for thousands of years of different microorganisms. This study was undertaken with the aim to investigate the antimicrobial activity of garlic extract on bacteria isolated from smoked fish. The smoked fish samples were purchased and analyzed in the laboratory for bacterial contaminants. Isolates were identified using Gram staining and biochemical tests. Fresh bulbs of garlic were purchased, dried, pulverized, extracted and analyzed for the presence of some phytochemicals. The Crude ethanol extract of Allium sativum (garlic) was tested against the isolated bacteria for susceptibility by agar well diffusion method. The total aerobic count on Nutrient agar ranged from 9.6 ± 1.0 to 6.0 ± 0.5. The bacteria isolated from smoked fish were Bacillus spp., Staphylococcus spp, Escherichia spp, Pseudomonas spp and Salmonella spp. The extract of Allium sativum revealed presence of alkaloids, flavonoids, glycosides, tannins, saponins and steroids. Antimicrobial evaluation of the extract showed efficient activity (25.0 ± 1.0 to 41.0 ± 0.5) on the test bacteria. These activities were concentration dependent. The research has provided scientific basis for the use of Allium sativum in ethnomedicine and as a natural preservative agent in food.
Keywords: Antimicrobial Activity: Allium Sativum (garlic extract): Bacterial: Smoked Fish: Nigeria Calculations, Tabe Shear, Bending Machine: Welding machine
