生物化学与分析生物化学

抽象的

Synergic Interaction between Aqueous Garlic Extract (Allium Sativum) and Some Antibiotics against Tunisian Isolated Multi-Resistant Salmonella Serovars

HatemBelguith, FatoumKthiri, AhmedLandoulsi

The present work aims to study the in vitro antibacterial activities of aqueous garlic extract (A.G.E.) and its effects on the antibiotic susceptibility of some Tunisian isolated Salmonella serovars. The disc diffusion assay revealed an A.G.E. antibacterial activity, characterized by inhibition zones ranging from 6 ± 1.7 to 16 ± 1.2 mm. Their sizes were clearly proportional to the amount of A.G.E. applied. MIC values differ from a serovars to another, and they ranged from 10-12.5 mg/ml, whereas the MBC values ranged from 13-15 mg/ml.The A.G.E. exhibited a synergistic, additive or antagonistic effect against the tested Salmonella serovars when combined with the different antibiotics. These effects were variable from a serovar to another and from an antibiotic to another. The mode of action of the A.G.E. on the Salmonella serovars was visible using TEM. These results support the use of A.G.E. for food bioconservation or microbial infection.