Actividad antimicrobiana del extracto acuoso de ajo sobre algunas bacterias gramnegativas: Escherichia coli, Pseudomonas aeruginosa y P. fluorescens

Abstract

Garlic has several virtues, both culinary and pharmaceutical, which arouse great interest in natural medicine, especially for its antimicrobial activity. Because of this, this experimental study was proposed to evaluate the antimicrobial capacity of the aqueous extract derived from garlic maceration against some Gram-negative bacterial strains: Escherichia coli, Pseudomonas aeruginosa and P. fluorescens. These bacteria were obtained from the strain colletion of the microbiology laboratory, Ciudadela Universitaria El Porvenir, Universidad Distrital Francisco José de Caldas. For antibiosis tests, we worked with the garlic species Allium sativum, which was obtained from a market place. For the evaluation, the chemical compound allicin from garlic was activated through a maceration process. The evaluation method used consisted of exposing the bacterial strains to the aqueous garlic extract in Müller–Hinton agar. The mass cultivation method was made with an inoculum of 0.5 following the McFarland standard. This method use the Kirby Bauer disk diffusion technique. The evaluation of the antimicrobial activity of the aqueous garlic extract on some Gram-negative bacteria was achieved by qualitative readings; presence or absence of inhibitory halos. The entire process carried out maintaining asepsis in the work and following the good laboratory practices. Once the results were obtained and the laboratory tasks were completed, the biological material was neutralized and finally disposed of.