Antibacterial Activity of Garlic (ALLIUM SATIVUM) on Staphylococcus aureus and Escherichia coli
The study was carried out to evaluate the antibacterial potential of ethanolic and aqueous extracts of Garlic on Staphylococcus aureus and Escherichia coli by serial dilution in molten agar. The result of the study showed that both aqueous and ethanolic extracts inhibited the growth of the test organisms and hence their potential for the development of novel classes of antibiotics.