Etude du pouvoir antimicrobien des huiles essentielles de l’ail (Allium sativum. L)

Abstract

Nowaday, it exists an increasing interest in biological and eco-friendly products as well as alternatives to chemical product. Garlic (Allium sativum L.) is more and more valued for its antimicrobial properties thanks to allicine. Thus, a study was conducted to determine the garlic extracts’ inhibiting effect, obtained from different extraction method, on the microorganisms’ growth. These extracts were tested on microorganisms such as bacteria (Escherichia coli, Bacillus thuringiensis, Listeria innocua), yeast (Saccharomyces cerevisiae) and moist. The extraction’s methods were steam distilation, hot maceration (1h at boiling temperature) and cold maceration (24h at room temperature). The microbiological tests were conducted in vitro in petri dish. Results showed that only the cold maceration allowed to obtain a product with antimicrobial effects. Products obtained with steam distilation and hot maceration showed no significant results.