Abstract
The antibacterial effects in vitro were evaluated from aqueous extracts (AE) and essential oils (EO) of garlic Allium sativum of local production (Algeria) and import (China). Different concentrations arc used on three bacterial strains: Staphylococcus aureus, Escherichia coli and Klebsiella oxvtoca. The inhibitory power seems to be proportional to the concentration. All the bacterial isolates were susceptible to both extracts, EO and AE of both garlic, Algerian and Chinese. We noted that K. oxytoca seems to be more sensitive among other strains to the effect of the fresh extract and essential oils with inhibition zone of 22, 23 mm and 22, 21 mm for Algerian and Chinese garlicAE and EO, respectively. The highest inhibition is achieved by both EO and AE. Natural spices of garlic possess effective anti-bacterial activity against multi-drug clinical pathogens and can be used for prevention of drug resistant microbial diseases and further evaluation is necessary.