The research aims to evaluate in vitro the antibacterial activity of the essential oil and fresh juice of Allium sativum L. (garlic), harvested from the region of El Harrouche, Skikda (Algeria). The antibacterial effect of essential oil and fresh juice was assessed by the Aromatogram method against three Gram-clinical bacterial strains (Escherichia coli, Pseudomonas aeruginosa and Klebsiella pneumoniae) and a Gram + strain (Staphylococcus aureus) in addition to two reference strains Escherichia coli ATCC25922 and Staphylococcus aureus ATCC29213. The minimum inhibitory
concentration of the essential oil and fresh juice was determined by the solid dilution method. The results showed that the essential oil had an antibacterial effect only on Staphylococcus aureus strains (19 and 18mm), whereas the fresh juice exerted an antibacterial effect against all the tested strains, with inhibition zones of 17, 18,19,18, 16 and14 mm for Staphylococcus aureus, Staphylococcus aureus ATCC 29213 , Escherichia coli, Escherichia coli ATCC25922 Pseudomonas aeruginosa and Klebsiella pneumoniae respectively. Significant statistic differences were recorded between the effects of different juice dilutions (p = 0.004) where the tested strains were completely resistant at the dilution 5%. The minimum inhibitory concentration of the essential oil was 640 μg/ml for Staphylococcus aureus, while those of fresh juice were 640μg/ml for Escherichia coli strains, 1280μg/ml for Staphylococcus aureus strains and 2560μg/ml for Pseudomonas aeruginosa and Klebsiella pneumoniae.

1. 1. 1. P. Berche, J.-L. Gaillard, M. Simonet, and M. Simonet, Bactériologie: Bactéries Des Infections Humaines. London, UK: Flammarion médecinesciences, 1988
      2. W. H. Organization, monographs on selected medicinal plants. New York, NY: World Health Organization, 1999.
      3. E. Atefbeibu, “Contribution to the study of tanins and the antibacterial activity of acacia nilotica var adansonll,” University of Cheikh Anta Diop, Dakar, Senngal, Unpublished doctoral dissertation, 2002.
      4. M. Trojan-Rodrigues, T. Alves, G. Soares, and M. Ritter, “Plants used as antidiabetics in popular medicine in Rio Grande do Sul, Southern Brazil,” Journal of Ethnopharmacology, vol. 139, no. 1, pp. 155–163, 2012. doi: https://doi.org/10.1016/j.jep.2011.10.034
      5. M.-K. Choi, K.-Y. Chae, J.-Y. Lee, and K.-H. Kyung, “Antimicrobial activity of chemical substances derived from S-Alk (en) yl-L-Cysteine Sulfoxide (Alliin) in Garlic, Allium sativum L,” Food Science and Biotechnology, vol. 16, no. 1, pp. 1–7,2007.
      6. L. Bayan, P. H. Koulivand, and A. Gorji, “Garlic: a review of potential therapeutic effects,” Avicenna Journal of Phytomedicine, vol. 4, no. 1, pp. 1–15, 2014.
      7. R. A. Hutagalung, Hermawan, S. Magdalena, I. Iskandar, and S. Mastrorillo, “Increasing growth and survival rate of land hermit crabs (Coenobita sp.) in artificial habitat through feeding habit,” International Journal of Applied and Physical Sciences, vol. 3, no. 3, pp. 55–59, 2017. doi: https: //doi.org/10.20469/ijaps.3.50001-3
      8. G. Paul and G. Kamel, “PhytothÃl’rapie antiinfectieuse,” Universite de Monasti Springer Verlag France, Paris, Unpublished master’s thesis, 2012.
      9. Y. Yamada and K. Azuma, “Evaluation of the in vitro antifungal activity of allicin,” Antimicrobial Agents and Chemotherapy, vol. 11, no. 4, pp. 743–749, 1977. doi: https://doi.org/10.1128/AAC.11.4.743
      10. D. Mirelman, D. Monheit, and S. Varon, “Inhibition of growth of entamoeba histolytica by allicin, the active principle of garlic extract (Allium sativum),” Journal of Infectious Diseases, vol. 156, no. 1, pp. 243–244, 1987. doi: https://doi.org/10.1093/infdis/156.1.243
      11. M. B. Ferlien, B. R. John, E. Sema, P. Silkay, and L. M. Vivien, “Screening of anticholinesterase activity of alkaloids from extracts of ten selected indigenous plants in Mindanao,” Journal of Applied and Physical Sciences, vol. 4, no. 2, pp. 69–78, 2018. doi: https://doi.org/10.20474/japs-4.2.4
      12. T. Benmeddour, H. Laouar, A. Benabdi, and S. Brahimi, “Evaluation of the activity of antibacterial and antifungal agents in the genus allium,” Courrier du Savoir, vol. 19, no. 6, pp. 9–14, 2015.
      13. S. Khadri and N. Boutefnouchet, “Evaluation of the antibacterial activity of essential oil of allium sativum of Eastern Algeria vis-a-vis different strains of pseudomonas aeruginosa,” Journal of Cicbia, vol. 11, no. 4, pp. 421–428, 2010.
      14. S. Khadri, “Evaluation of antibacterial activity of garlic (allium sativum l.) essential oil of the Algerian East against different strains of pseudomonas aeruginosa,” University of Badji Mokhtar, Annaba, Algeria, Unpublished master’s thesis, 2009.
      15. M. Moreira, A. Ponce, C. Del Valle, and S. Roura, “Inhibitory parameters of essential oils to reduce a foodborne pathogen,” Food Science and Technology, vol. 38, no. 5, pp. 565–570, 2005. doi: https://doi.org/10.1016/j.lwt.2004.07.012
      16. R. Schwalbe, L. Steele-Moore, and A. C. Goodwin, Antimicrobial Susceptibility Testing Protocols. California, CA: CRC Press, 2007.
      17. Societe Francaise De Microbiologie, “Antibiogram committee of the,” 2012. [Online]. Available: https://bit.ly/3nhZVaZ
      18. N. Benzeggouta, “Study of antibacterial activity of infused oils of four medicinal plants known as foods,” Mentoury University, Constantine, Algeria, Unpublished master’s thesis, 2005.
      19. N. Benkeblia, “Antimicrobial activity of essential oil extracts of various onions (allium cepa) and garlic (allium sativum),” Food Science and Technology, vol. 37, no. 2, pp. 263–268, 2004. doi: https://doi.org/10.1016/j.lwt.2003.09.001
      20. F. Benmeziane, L. . Djermoune-Arkoub, A. Damou,
          K. Hassanand, and H. Zeghad, “Evaluation of antibacterial activity of aqueous extract and essential oil from garlic against some pathogenic bacteria,” International Food Research Journal, vol. 25, no. 2, pp. 561–564, 2018.
      21. C. Besombes, “Contribution to the study of hydrothermodynamic extraction phenomenon of aromatic grasses,” University of Larochelle, Rochelle, France, Unpublished doctoral dissertation, 2008.
      22. R. Z. Chekki, A. Snoussi, I. Hamrouni, and N. Bouzouita, “Chemical composition, antibacterial and antioxidant activities of tunisian garlic (alliumsativum) essential oil and ethanol extract,” Mediterranean Journal of Chemistry, vol. 3, no. 4, pp. 947–956, 2014. doi: http://dx.doi.org/10.13171/mjc.3.4.2014.09.07.11
      23. K. A. Hammer, C. F. Carson, and T. V. Riley, “Antimicrobial activity of essential oils and other plant extracts,” Journal of Applied Microbiology, vol. 86no. 6, pp. 985–990, 1999. doi: https://doi.org/10.1046/j.1365-2672.1999.00780.x
      24. E. L. de Souza, N. B. Guerr, T. L. M. Stamford, and E. de Oliveira Lima, “Spices: Alternative sources of antimicrobial compounds to use in food conservation,” Revista Brasileira de Farmacia, vol. 87, no. 1,pp. 22–25, 2006.
      25. D. Elhoussine, B. Zineb, B. Abdellatif et al., “Gc/ms analysis and antibacterial activity of the essential oil of mentha pulegium grown in Morocco,” Research Journal of Agriculture and Biological Sciences, vol. 6, no. 3, pp. 191–198, 2010.
      26. M. Bari, W. Islam, A. Khan, and A. Mandal, “Antibacterial and antifungal activity of solanum torvum (solanaceae),” International Journal of Agriculture and Biology, vol. 12, no. 3, pp. 386–390, 2010.
      27. K. H. Kyung, M. Kim, M. Park, and Y. S. Kim, “Alliinase-independent inhibition of staphylococcus aureus b33 by heated garlic,” Journal of Food Science, vol. 67, no. 2, pp. 780–785, 2002. doi: https://doi.org/10.1111/j.1365-2621.2002.tb10676.x
      28. S. Inouye, T. Tsuruoka, K. Uchida, and H. Yamaguchi, “Effect of sealing and tween 80 on the antifungal susceptibility testing of essential oils,” Microbiology and Immunology, vol. 45, no. 3, pp. 201– 208, 2001. doi: https://doi.org/10.1111/j.1348-0421.2001.tb02608.x
      29. C. Bagamboula, M. Uyttendaele, and J. Debevere, “Inhibitory effect of thyme and basil essential oils,  carvacrol, thymol, estragol, linalool and p-cymene towards shigella sonnei and s. flexneri,” Food Microbiology, vol. 21, no. 1, pp. 33–42, 2004. doi: https://doi.org/10.1016/S0740-0020(03)00046-7
      30. I. Strika, A. Basic, and N. Halilovic, “Antimicrobial effects of garlic (allium sativum l.),” Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, vol. 47, no. 7, pp. 17–22, 2017.
      31. V. Kumur and J. John, “Evaluation of antimicrobial effect of allium sativum extract and gomutra,” World Journal of Pharmaceutical Research, vol. 7, no. 4, pp. 877–899, 2018.
      32. F. Chemloul, “Study of antibacterial acivity of lavandula officinalis essential oil of the region of tlemcen,” University of Abou Bekre Belkaide Tlemcen, Tlemcen, Algeria, Unpublished master’s thesis, 2014.
      33. E. A. O’Gara, D. J. Hill, and D. J. Maslin, “Activities of garlic oil, garlic powder, and their diallyl constituents against helicobacter pylori,” Applied and Environmental Microbiology, vol. 66, no. 5, pp. 2269–2273, 2000. doi: https://doi.org/10.1128/AEM.66.5.2269-2273.2000
      34. S.-m. Tsao and M.-c. Yin, “In vitro activity of garlic oil and four diallyl sulphides against antibioticresistant pseudomonas aeruginosa and Klebsiella pneumoniae,” Journal of Antimicrobial Chemotherapy, vol. 47, no. 5, pp. 665–670, 2001. doi: https://doi.org/10.1093/jac/47.5.665
      35. V. Christopher, Natural Alternatives To Antibiotics: Fight Infections By Strengthening The Field. Jouvence Publisher, 2014.

Z. Chekroud, H. Silini, S. Khalfi, and Y. Redjem, “Contribution to the evaluation of antibacterial activity of allium sativum l. (garlic) essential oil and fresh juice,” International Journal of Applied and Physical Sciences, vol. 5, no. 2, pp. 42-50, 2019. doi: https://dx.doi.org/10.20469/ijaps.5.50002-2