Document
type: Class

Properties and Effect of Fresh Concentrated Extract of Garlic on Different Bacteria and Fungi
page end: 32
type: Document
date time value: article date 10667
most specific type: Article
estado: published
has publication venue: Asian Journal of Research in Biochemistry
doi: 10.9734/ajrb/2022/v10i230219
abstract: Methodology: To obtain the FCEG, 15 heads of raw garlic, previously peeled, were ground in a mortar and the suspension obtained was filtered through gauze, pressing to obtain a greater amount of filtrate, and kept covered at 4oC. For the study of some of their characteristics, the yeast Candida albicans was used. Petri dishes containing Sabouraud dextrose agar were inoculated with 1 x 106 yeasts/mL and 50 µL of FCEG, and were incubated at 28oC for 5 days, comparing growth with respect to a control without FCEG (all inhibition experiments described below were performed with the same protocol), while for the study of antifungal properties analyzed the effect of the extract on different strains of bacteria, yeasts, and fungi. Results: Some of the factors that modify antifungal activity of FCEG are dilution, incubation temperature, protein concentration, half-life, capping and uncapping of tubes, and treatment with activated carbon. Regarding the growth inhibition analyses, it was found that all the species analyzed were susceptible to FCEG, among which the following stand out: the the dimorphic fungus Histoplasma capsulatum, causing systemic mycoses, the yeasts Cryptococcus neoformans and C. albicans, as well as different species of Dermatophytes, Aspergillus, and bacteria. Conclusion: FCEG shows a good antimicrobial effect against a wide variety of bacteria, yeast, and fungal species, which makes its application in medical therapy and agriculture, as well as being cheap, easy to obtain and does not cause side effects, although more studies are required for its therapeutic application.
volume: 10
most specific type: Document
type: Information Content Entity
related by: authorship_71491
freetext keyword: Garlic; properties; antimicrobial effect; bacteria; yeast;fungi.
origen: scopus
page start: 15
crisid: 10667
type: Article
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issue: 2
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related by: authorship_71492

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Asian Journal of Research in Biochemistry
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type: Document
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publication venue for: Properties and Effect of Fresh Concentrated Extract of Garlic on Different Bacteria and Fungi
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date: 2026-08-26T20:32:17
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