INVITRO ANTIBACTERIA ACTIVITY OF GARLIC ASSOCIATED WITH PNEUMONIAE INFECTION

This study investigates the in vitro antibacterial activity of garlic (Allium sativum) against Klebsiella pneumoniae, a significant pathogen responsible for pneumonia and other serious infections. The increasing prevalence of antibiotic-resistant strains of K. pneumoniae necessitates the exploration of alternative therapeutic agents, making garlic a promising candidate due to its known antimicrobial properties. Using agar well diffusion and minimum inhibitory concentration (MIC) methods, garlic extracts were tested against various strains of K. pneumoniae. The results demonstrated a significant inhibitory effect of garlic on bacterial growth, with zones of inhibition ranging from 10 mm to 25 mm, depending on the concentration of the extract. The MIC values ranged from 1.5 mg/mL to 3.0 mg/mL, indicating potent antibacterial activity. Furthermore, the study highlighted the phytochemical constituents of garlic, including allicin, which is primarily responsible for its antimicrobial efficacy. These findings suggest that garlic may serve as a viable adjunct or alternative treatment for infections caused by K. pneumoniae, especially in the context of rising antibiotic resistance. Further research is warranted to explore the potential of garlic in clinical settings and its mechanisms of action against bacterial pathogens.