ANALYTICAL AND MICROBIOLOGICAL ASPECTS REGARDING AN ODOURLESS ANTIMICROBIAL PREPARATION CONTAINING GARLIC AND CELANDINE .
MANUELA ROTARU STANCIC, DACIANA SAVA,
IULIANA ELENA DOROFTEI
”Ovidius” University, 124 Bvd. Mamaia, Constanţa, 8700, Romania

Abstract:

In this paper it is presented the assessment of the antimicrobial activity of a celandine extract, three garlic extracts (fresh raw extract, alcoholic macerate, oil macerate) and three odourless preparations (containing celandine extract, one garlic extract and chlorophyll). There were tested two gram positive bacteria (S. aureus; B. subtilis), two gram negative bacteria (E. coli, K. pneumoniae) and two yeasts (C. albicans, S. cerevisiae), cultivated on growth medium containing a plant extract or an odourless preparation. By analyzing the minimum inhibitory concentration (MIC) values of the microbial cultures, it was concluded that the odourless preparation with celandine extract, garlic oil macerate and chlorophyll has a high in vitro antimicrobial activity against yeasts and the gram positive bacteria B. subtillis. Instead, the odourless preparation containing only fresh garlic extract and chlorophyll has a high in vitro antibacterial activity against the studied gram negative bacteria. The best antibacterial activity against S. aureus was assured by the odourless preparations containing fresh garlic extract, celandine and chlorophyll.

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