Działanie olejku czosnkowego na bakterie beztlenowe wyodrębnione z jamy ustnej i górnych dróg oddechowych

Anna Kędzia

Summary
The sensitivity to the essential oil of garlic was determined in 171 strains of anaerobic bacteria isolated from samples obtained from patients with infections of oral cavity (21) and upper respiratory tract (10). The susceptibility (MIC) anaerobes to the essential oil was determined by means of plate dilution technique in Brucella agar with 5% defibrinated sheep blood. The inoculum containing 10⁵ – 10⁶ CFU to 1 spot. The plates were inoculated using a Steers multipoint inoculator. The incubation was performed at 37^oC for 48 h. in anaerobic jars in atmosphere10% CO₂, 10% H₂ and 80% N₂, in presence of palladium catalyst and indicator of anaerobiosis. The MIC was defined as the lowest concentration of the essential oil inhibiting the growth.
These results show that all strains of anaerobic bacteria were sensitive to studied the essential oil of garlic. The strains belonging to the genera Bacteroides (75%), Prevotella (58%), Fusobacterium (58%) and Actinomyces (100%) were the most sensitive. The MIC of these strains were in ranges from <= 0,8 do 50 µg/ml. The strains of Veillonella spp, and Porphyromonas spp. were the lowest sensitive. The minimal inhibitory cocncentration of these strains were in ranges from 50 to >= 300 µg the essential oil of garlic in 1 ml.

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