The Antibacterial Effects of Allium Sativum on Candida Albicans

       This experiment tested the antibacterial effects of allium Sativum (garlic) on Candida Albicans. The purpose was to determine whether or not allium Sativum possessed the ability to inhibit the growth of the yeast, and if so, how effective it was.

       The hypothesis was “If garlic is a powerful, antibacterial agent that contains sulfur compounds called allicins, then it will be able to inhibit the spread and growth of Candida Albicans, a yeast which causes various infections.”

       Fresh organic garlic was purchased and juiced, to withdraw the liquid and create garlic juice. Juiced garlic was the optimal form of garlic to use in this experiment because when raw garlic is crushed or cut, the compound allicin is activated, which is the main agent in garlic responsible for its antibacterial and antimicrobial behavior. Candida albicans was used in this experiment because of practicality; it is a yeast that causes oropharyngeal candidiasis, oral thrushes, vaginal candidiasis, and other yeast infections that can affect the gastrointestinal system and mucous membranes in the body. Using the disc diffusion method, small filter paper discs were impregnated in the juiced garlic solution, then placed on yeast peptone dextrose (YPD) agar that had been swabbed with C. Albicans. The Petri dish was incubated at 37 degrees for 45 hours.

       The results indicated that the juiced garlic was effective in inhibiting the growth of the C. Albicans yeast. The average zone of inhibition (diameter of the ring, measured in millimeters) was 27.6 mm. Since this measurement surpasses the bench line of 17 mm for the solution to be considered resistant to the microorganism, it can be concluded that garlic was effective.