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Garlic by jidnesh.bhandari.bft.2021 is a document available to read on EtoBox.

The study evaluates the antimicrobial activity of garlic (Allium sativum) against various bacteria, yeasts, fungi, and a virus, demonstrating that all tested microorganisms were susceptible to garlic. Minimum inhibitory concentrations (MIC) for bacteria and yeasts ranged from 0.8 to 40.0 mg/ml, with lactic acid bacteria being the least sensitive. The findings suggest that garlic exhibits significant antimicrobial properties, potentially exceeding those of conventional antibiotics.

Author

jidnesh.bhandari.bft.2021

Language

EN