THE ANTIBACTERIAL ACTIVITY OF GARLIC EXTRACT AGAINST PSEUDOMONAS

AND E. COLI

Presented to the Faculty of the Department of Natural Sciences

 Senior High School Department 

University of Cebu Main Campus

In Partial Fulfillment of the Course Requirements

In Inquiry, Investigation, and Immersion

Presented by:

TAGALOG JAY

ARANIEL JUSTINE

i
 BAYLON JOHNRIE

ERISPE ALYNNA

HANDUMON IAN

MABINI JOHN ANDREY

12 -STEM 6A

MARCH 2023

APPROVAL SHEET

This Investigatory Project, submitted and prepared by the Grade 12 students

of STEM in partial fulfillment of the requirements for the course Inquiry,
Investigation, and Immersion, have been examined and recommended for
acceptance and approval for Oral Presentation.

Advisers

ii
MS. MELYBETH R. BERIDO                                                        MS. MICHELLE V.
CENIZA

MR. KEVIN MIER ABLAYON

ACKNOWLEDGEMENT

We take this opportunity to express our gratitude towards everyone who has
contributed to the progress of our investigatory project.

First, we would like to thank our heavenly father for guiding and helping us
to make our investigatory project possible. We would also like to thank our school
authorities for providing us with a platform to showcase our talent and supporting
us in every viable way to make this project a success. Sincerely, we acknowledge the
efforts of our principal, Dr. Abelardo T. Tejo Jr., who has been supportive throughout
our journey and has provided us with all the necessary resources to carry out our
research work.

Our special thanks go to our project advisor Ms. Melybeth Berido for guiding
us throughout the project and providing us with valuable input that helped us to

iii
take the correct path. Without constant support, direction, and encouragement from
our project advisor, it would have been difficult for us to achieve the desired
outcome.

We would also like to extend our gratitude to the respected teachers and staff
members who have always been approachable, helping and motivating us. We have
learned a lot from their experience and expertise, which have been instrumental in
shaping the project.

We would like to extend our appreciation to the staff and personnel of

University of San Carlos-Talamban Microbiology Department for sharing their
expert knowledge and for providing us with lab facilities to conduct our
experiments. We also thank other researchers who have provided us with valuable
input and have helped us in conducting some of our experiments.

We extend our sincere thanks to our parents for constant support, love, and
encouragement throughout the journey. Their valuable insights and support have
been instrumental in the successful completion of our project.

In general, we would like to express our appreciation to all those who have
been a part of this project in one way or another. Thank you once again for your
constant support and encouragement. 

-THE RESEARCHERS

TABLE OF CONTENTS

iv
 Page
Title page ................................................................................................................................................................................... i
Approval Sheet .................................................................................................................................................................... ii
Acknowledgement............................................................................................................................................................ iii
Table of Contents .............................................................................................................................................................. iv
Abstract ..................................................................................................................................................................................... 1

Chapter 1: Introduction ........................................................................................................................................... 1

Rationale ................................................................................................................................................................................. 1
Review of Related Literature ................................................................................................................... 2
Statement of the Problem .................................................................................................................................... 4
Hypothesis............................................................................................................................................................................... 4

Chapter 2: Methodology ........................................................................................................................................... 4

Materials .................................................................................................................................................................................. 4
Research Procedure......................................................................................................................................................... 5
Testing Process .................................................................................................................................................................. 6

Chapter 3: Results and Discussion ................................................................................................................. 6

Table 1. Zone of Inhibition (ZOI) ...................................................................................................................... 7

Table 2. Comparison of the Zone of Inhibitions in E.coli ...............................................................8
Table 3. Comparison of the Zone of Inhibitions in Pseudomonas.................................................9
Conclusion ......................................................................................................................................................................... 9
Recommendation .............................................................................................................................................................. 9

References .......................................................................................................................................................................... 10

Appendices ........................................................................................................................................................................ 12
Appendix A Transmittal Letter (Principal) ............................................................................................. 12
Appendix B Transmittal Letter (USC-Microbiology Dept) .........................................................13
Appendix C Documentation ............................................................................................................................... 14
Curriculum Vitae ........................................................................................................................................................ 18

v
 ABSTRACT

Naturally occurring plants have played an important role in the discovery of

new therapeutic agents. Almost all antibiotics are subjected to the problem of
bacterial resistance. Therefore, newer herbal antibacterial compounds from plants
and their semisynthetic derivatives to overcome the resistance are under
investigation.  Garlic extracts have been used to treat infections for thousands of
years. Its typical pungent odor and antibacterial activity depend on allicin, which is
produced by enzymatic (alliin lyase) hydrolysis of alliin after cutting and crushing of
the cloves.

In the Philippines, many important medicines are natural or derived from

natural plants. More than one third (39.1%) of all the approved drugs of the Food
and Drug Administration (FDA) are of natural origin. The Department of Health
(DOH) approved 10 medicinal plants including Allium Sativum, also known as garlic.

The use of medicinal plants of natural origin as an alternative has become more

significant in recent years. This study determined the effectiveness of garlic extract
against foodborne gram-negative bacteria, specifically Pseudomonas and E. coli. The
antibacterial activity of the aqueous extract of garlic was investigated against
Pseudomonas aeruginosa and E. coli by an agar using the Kirby Bauer Method. The
trial was done in triplicates.

The results showed that the local hard-neck garlic exhibited an antibacterial
activity due to its observable zone of inhibition compared to the imported garlic
soft-neck. The bacteria samples are resistant to the imported garlic and were
intermediately susceptible to the local garlic. Local hard-neck garlic could be used as
an effective antibacterial agent for these pathogenic organisms.

Most previous studies of the antibacterial activity of garlic extracts have

focused on Escherichia coli and Staphylococcus aureus. Ajoene, a lipid-soluble allyl
sulphide derivative of allicin, found in oil-derived garlic extracts has been reported
to cause broad spectrum microbial growth inhibition. The study showed that garlic
has antibacterial activity and is effective in inhibiting bacteria. However, local garlic
is more effective in inhibiting bacteria such as Pseudomonas and E. coli compared to
imported garlic.

1
INTRODUCTION
RATIONALE
One of the problems for
countries worldwide is diseases caused
by food. Food poisoning is defined as
the illness caused by the consumption
of food contaminated by bacteria such
as Pseudomonas Aeruginosa and E. Coli
(Gamara, 2018). According to the
United States Department
Agriculture (USDA), an estimated 48
million people have been recorded that
got sick caused by food contamination
and about 3,000 deaths each year in the
United States. Over the last few
decades, dangerous antibiotic-resistant
microorganisms have become
increasingly common (Adá n et al., 2018;
Pérez-Rodríguez & Taban, 2019; Younis
et al.,2019). Due to the rise in infectious
diseases and pathogenic resistance to
chemical drugs over time, as well as the
side effects and high treatment costs
that chemical and synthetic drugs
impose on human societies, the use of
medicinal plants of natural origin has
become more common in recent years
(Subramani et al., 2017; Mulat et al.,
2019; Gorlenko et al.,2020).  poisoning. (Philippine News Agency,
In the Philippines, many
important medicines are natural or
derived from natural plants. More than
one third (39.1%) of all the approved
drugs of the Food and Drug
Administration (FDA) are of natural
origin. The Department of Health (DOH)
approved 10 medicinal plants including
Allium Sativum, also known as garlic
(Boy, 2018). Garlic is usually used as a
spice for food, but it also has
compounds that inhibit the growth of
bacteria such as allicin. Allicin is a
defense molecule from garlic which
reacts with thiol groups and can
inactivate essential enzymes of bacteria
(Leontiev, 2018).
of
Cebu City is one of the places
that needs to investigate more
about medicinal plants, as it is prone to
food contamination which can cause
food poisoning due to people’s lack of
sanitary methods. According to the
ABS-CBN News (2017), on the 21st of
December, 90 individuals in Cebu were
reported and suspected for food
poisoning. After eating the packed
lunch distributed in the party, the
victims experienced stomach pain,
headaches, and vomiting. After a few
years, the case of food poisoning came
back. On the 24th of May 2021, it was
reported that 37 individuals have been
rushed to the hospital because of food
2021)
With the data presented above,
it has been important to know what
medicine of natural origin can be used
in fighting against food contaminating
bacteria. The main purpose of this
project is to know the effectiveness of
garlic extract against foodborne gram-
negative bacteria, specifically
2
Pseudomonas and E. coli which are one
of the most common bacteria that
contaminates food and causes different
illnesses.
REVIEW OF RELATED LITERATURE
AND STUDIES
This section outlines the
literature and studies that the
researchers looked at while
determining the significance of the
current study. To better understand the
research and the notion, it also provides
a summary of the subject.
Garlic
Garlic (Allium sativum) is
considered to be a valuable plant in
terms of food. In terms of production, it
is one of the most widely cultivated
plant crops. It is also known and
apparent to most cultures worldwide
(FAO, 2012). Based on statistics, it has a
world production of 28,042,647 tons
from an area of 1,600,000 hectares.
China and India are the primary garlic
growing countries, followed by
Bangladesh, Republic of Korea, Egypt,
Spain, USA, Algeria, Uzbekistan, and
Ukraine (FAO, 2019).
     
It is even known to be one of the
most important spices in the kitchen
because of its taste, aroma, and mainly
because of its medicinal properties
(Ansari, 2020).  In a recent analytical
study, Garlic is used in treating or
3
preventing numerous disease-causing
bacteria such as Streptococcus mutans
and Lactobacillus acidophilus
(Khsirsagar et al., 2022). Garlic is
known to contain compounds that
inhibit the growth of bacteria. One of its
main compounds is diallyl thiosulfinate
or also known as Allicin.
Properties of Garlic
Allicin (diallyl thiosulfinate)  has
been reported to occur in many plants
of Genus Allium such as Garlic (Allium
Sativum), Onion (Allium cepa), leek
(Allium porru) (Lawson & Hunsaker,
2018). Allicin is a compound which is a
result when alliinase is brought into
contact with the amino acid alliin
(Oxford Dictionary, 2019). It is one of
garlic's primary active components and
gives it its distinct taste and scent
(Nunn,2022).
Numerous clinical trials have
been made with the use of allicin. It has
been found out that allicin present in
garlic possesses antiseptic,
antibacterial, and antifungal properties
(Leontive et al., 2018).
In addition, garlic also contains
phytochemicals that can help fight
bacteria. According to the study of Ali
and Ibrahim (2019), the presence
of Alkaloid, terpenoids, flavonoids,
steroid, phenol, Anthraquinones,
saponin, tannin and glycoside has been
found out after phytochemical
screening of Allium Sativum aqueous
extract and ethanol extract. It is found
out that some phytochemicals present
in this species’ plant extract contribute
to antimicrobial effects. Their
experimental design suggested and
verified various claims about the
components of Allium Sativum and its
antimicrobial potential. First, anti-
microbial properties have been
reported to be found in two
anthraquinones from the ethanol
extracts of rhubarb rhizomes, in this
case, the Allium Sativum, Terpenoid and
Tannin, two phytochemicals held
positive during the screening, also did
show promising antimicrobial effects.
Second is an essential oil and volatile
substance contained in garlic, diallyl
thiosulfinate, which is proven to be a
major component in Allium Sativum’s
antimicrobial potential.  resistance and formation of multidrug-
        Therefore, based on the studies, it
has been found that even though the
garlic undergoes different physical
treatments, it has remained to have
properties/compounds capable of
inhibiting bacteria. (Ali & Ibrahim,
2019).
Pseudomonas
Pseudomonas is a type of gram-
negative bacteria (germ) that is found
commonly in the environment, like in
soil and in water. Of the many diverse
types of Pseudomonas, the one that
most often causes infections in humans
is called Pseudomonas aeruginosa,
which can cause infections in the blood,
4
lungs (pneumonia), or other parts of
the body after surgery (Healthcare-
Association Infections, 2019). A person
can be infected by pseudomonas in
many ways. It can grow on fruits and
vegetables, so you could get sick from
eating contaminated food (WedMD
Editorial Contributors, 2022).
Eradication of Pseudomonas has
become increasingly difficult due to its
remarkable capacity to resist
antibiotics. Strains of Pseudomonas
aeruginosa are known to utilize their
prominent levels of intrinsic and
acquired resistance mechanisms to
counter most antibiotics. In addition,
adaptive antibiotic resistance
of pseudomonas aeruginosa is a
recently characterized mechanism,
which includes biofilm-mediated
tolerant persister cells (Pang et al.,
2018). 
Consequently, a study was made
which assesses the antibacterial effect
of crude and aqueous garlic extracts on
Pseudomonas. The results showed that
both extracts have definite antibacterial
effects on pseudomonas.
E. coli
E. coli is a gram-negative type of
bacteria that can be acquired by the
consumption of meat that has not been
sufficiently cooked. E. coli
contamination occurs most frequently
when surrounding animal manure
combines with the water supply,
tainting fresh produce like fruits and
vegetables that you consume.
Moreover, raw milk yogurt and cheese
and unpasteurized fruit juices can also
cause E. coli infections. Hand-to-mouth
contact can also potentially spread E.
coli from one person to another
(DerSarkissian, 2022). Some of its
effects on people are watery or bloody
diarrhea, fever, abdominal cramps,
nausea, and vomiting (NCEZID, 2019).
Following the investigation of
Tuyishime (2022) about the
antibacterial activity of nanoparticles of
garlic, it was found out that the
prepared nanoparticles showed
presence of organosulfur and phenolic
compounds, carboxyl groups, and
protein particles which makes garlic
extract a potent antibacterial agent.
Correspondingly, a study was
made by Batwalkar et. al (2022) which
is about the antibacterial activity of
garlic against E. coli. The results
showed that due to the garlic’s active
properties, it can inhibit the growth of
E. coli.  resistance of the bacteria, and the
Based on the data about garlic
and bacteria, it can be concluded that
garlic has an antibacterial potential.
However, there has been a gap about
which type of garlic is more effective in
inhibiting these bacteria. The recent
information only focused on one garlic’s
antibacterial properties and effects and
not the comparison of different garlic
species such as local (hard-neck) and
(soft-neck). Therefore, it is important to
further investigate which garlic extract
is more effective against bacteria
5
specifically between Pseudomonas and
E. coli. 
STATEMENT OF THE PROBLEM
This study determined the
effectiveness of garlic extracts to
eradicate bacteria.
This study sought to answer the
following:
1.What is the level of
effectiveness of garlic extract to
eradicate the spread of bacteria?
2. What is the resistance level of
bacteria when garlic extract is applied?
3. What kind of garlic extract
makes the bacteria more sensitive?
4. What is the significant
difference in the zone inhibition
between the samples?
The researchers observed the
effectiveness of the two garlic extracts
when dropped to the two bacteria
differently. This study would help the
medical field to address bacterial
resistance using natural remedies and
the people in reduction of bacteria in
food which decreases the food
poisoning cases.
 
Specifically, this sought to
investigate the effectiveness of different
garlic extracts against bacteria.
Whether Pseudomonas or E. coli can
grow and resist the garlic extract in the
following parameter/s: the zone of C. Others
inhibition of the garlic extracts.
 Mueller Hinton Agar
Hypothesis
 Normal Saline Solution
 The following hypothesis were
formulated in this study:  0.5 McFarland Standard

1.There is no significant  Sterile Cotton Swabs

difference between the zone inhibition
samples.  Sterile Scintillation Vials

 1mL micropipette tips (blue)

METHODOLOGY  100 ul micropipette tips

(yellow)
Materials:
 0.2 nano filters
 A. Garlic Extract
 6 mm Whatman Filter paper 01
 2 bulbs of Garlic  (local &
disc
imported)
 Biosafety cabinet Class II
 Distilled water (50ml)
 Autoclave
 Knife
 Analytical Weighing Scale
 Filter Paper
 Incubator
 Glass Funnel
 Pipettes
 Erlynmeyer Flask
 Inoculating Loop
 Mortar & Pestle
 Incinerator
 Test Tube
 Petri dishes (Glass, Pyrex)
 pipette
 Micro caliper or ruler
 Small Clear container
 Alcohol lamp
 B. Bacteria

   Pseudomonas culture  250mL Beaker

   E. Coli culture  20mL Test Tubes

6
  Reagent Bottle
 Fine tip forceps
 Matchstick or Lighter igniter
 Aluminum borer
Research Procedure
1. Preparation of Garlic Extract
  Fresh garlic bulbs of local
(hardneck) and imported (soft-neck)
were bought from a shop in Carbon
Market, Cebu City. The garlic were
washed several times thoroughly with
water and soap. The garlic was then
dried with a clean cloth.  After drying,
the garlic was sliced into small pieces
using a knife and then crushed
manually using mortar and pestle. Once
crushed, the garlic was added by 10 ml
of water then filtered using filter paper.
The filtrate was transferred to a test
tube mixed with distilled water using a
pipette in another test tubes by dilution
(4 ml extract:0 ml water, 3 ml extract:1
ml water, 2ml extract:2 ml water, 1 ml
extract:3 ml water) which is equivalent
to a concentration of 100%, 75%, 50%
and 25% . Then, using a clean pipette,
the garlic extract was transferred into a
small clean container which will serve
as the samples.  After the process, the
garlic aqueous extract was stored at
room temperature until used.
2. Collection and preparation of
bacteria samples
   The bacteria samples were
bought at the USC-Talamban Campus
Microbiology lab and were re-cultured
7
in an inoculum according to the
following procedures: using aseptic
technique, a loopful of freshly grown
bacteria/fungi was inoculated into the
prepared 10mL normal saline solution
until it became comparable to 0.5
MacFarland standard inside the
Biological Safety Cabinet Class 2.
3. Agar Well Diffusion Method
A sterile cotton applicator was
dipped into the prepared bacterial or
fungal suspension and pressed into the
side of the tubes. After this, the cotton
applicator was gently swabbed into the
prepared Mueller-Hinton agar plates
uniformly making sure that all agars
will be swabbed with the
bacteria. Following the Kirby Bauer
Method, the bacteria culture plates
were labeled accordingly using the
bacterial species name and the position
of the sample concentration and
control. Next, using a sterile aluminum
borer (6mm size), a well in the
prepared culture medium plates was
made. Then, 15μL of the garlic extract
samples and antibiotics were added
into the wells. After this, the samples
were laid flat allowing it to diffuse into
the agar for 30 minutes to 1 hour before
incubation. Then, the plates were
incubated into the incubator at 37°C for
24hrs for bacteria in upright position.
Testing Process
The diameter of the clear
circular space that formed around the
disc was measured (in mm) using a
micro caliper and the mean of the
measurements in each concentration
was calculated. This determined the
zone of inhibition of garlic extracts. The
bacterial response can be interpreted
according to three categories: <8mm
resistant-; 9-14 intermediate
susceptible+; 15 or more susceptible++
+.

Apparently, ANOVA (Analysis of

Variance) was being used using SPSS
software. This helped the researchers Figure 1. Result of the agar-well
to determine the significant difference diffusion. Negative Control: Distilled
in the zone inhibition between the water, Treatment group: 100%, 75%,
samples. This will also determine which 50%, and 25%.
garlic extract is more effective against
bacteria.

RESULTS AND DISCUSSION

Table 1. Zone of Inhibition (ZOI)

8
 Remarks:<8 resistant-; 9-14 intermediate susceptible++; >15 susceptible+++
Table 1 presents the mean and
standard deviation of the zone of
inhibition of the two garlic extracts in
the selected microorganisms. The garlic
1 (imported soft-neck) got a mean of 6
in all concentrations which showed no
inhibitory effect to E. coli. This means
that E. coli is resistant to imported
garlic. Garlic 2 (local hard-neck) got a
mean of 14.78 in 100% concentration,
13.56 in 75%, 11.67 in 50% and 9.78 in
25%. This falls under the 9-14mm
remark which means that the E. coli is
intermediately susceptible to local
Figure 2. Zone of Inhibition of garlic extracts in Escherichia coli
Figure 2 shows the
representation of the zone of
inhibitions of the two garlic extracts in
a graph. Based on the data, it can be
observed that garlic 2 (local hard-neck)
showed a high antibacterial activity
compared to garlic 1 (imported soft-
neck) which showed the same as the
negative control which is none. This
means that E. coli is resistant to
imported garlic. Garlic 2 (local hard-
9
garlic. Moreover, the garlic 1 (imported
soft-neck) got a mean of 6.44 in 100%
concentration, 7 in 75%, 6.89 in 50%
and 6.22 in 25%. This falls under the
<8mm remark which means that the
Pseudomonas is resistant to imported
garlic. The garlic 2 (local hard-neck) got
a mean of 13.22 in 100% concentration,
11.56 in 75%, 9.89 in 50%, and 9.89 in
25%. This falls under the 9-14mm
remark which means that the
Pseudomonas is intermediately
susceptible to local garlic. 
neck) exhibited higher zone of
inhibitions compared to garlic 1
(imported soft-neck) in all
concentrations. After analyzing the data
using ANOVA, the researchers got a p-
value of < .001. This is less than .05
which suggests that there was a
significant difference between the
samples. Therefore, local garlic is more
effective against E. coli and most
effective at 100% concentration.
Table 2. Comparison of the zone of inhibitions in E.coli

Mean Difference 95% Confidence Interval

(I) Extract (J) Extract (I-J) Std. Error Sig. Lower Bound Upper Bound
1 2 .00000 1.04330 1.000 -2.7217 2.7217
*
3 -8.77778 1.04330 .000 -11.4995 -6.0561
2 1 .00000 1.04330 1.000 -2.7217 2.7217
*
3 -8.77778 1.04330 .000 -11.4995 -6.0561
*
3 1 8.77778 1.04330 .000 6.0561 11.4995
*
2 8.77778 1.04330 .000 6.0561 11.4995

Table 2 shows the comparison of hard-neck garlic) got a p-value of <.001.

the zone of inhibitions of the extracts in
Post Hoc Test. Post Hoc Test is a test
done after knowing that there was a
significant difference in the means
using one way anova. Since the p-value
of the comparison of the zone of
inhibition in E.coli after ANOVA was
<.001 which suggests that there was a
significant difference, it is important to
know what variable contributed to the
significant difference found. Based on
the table, the extract 1(distilled water)
compared to extract 2 (imported soft-
neck garlic) got a p-value of 1.0. This is
greater than 0.5 which suggests that
there is no significant difference
between the two extracts. The
This is less than 0.5 which suggests that
there is a significant difference between
the two extracts. The extract 3 (local
hard-neck garlic) compared to extract
1(distilled water) got a p-value of <.001.
This is less than 0.5 which suggests that
there is a significant difference
between the two extracts. Therefore,
the extract 3 (local hard-neck garlic)
has a significant difference among the
sample extracts.

extract 2 (imported soft-neck

garlic) compared to extract 3 (local

Figure 3. Zone of Inhibition of garlic extracts in Pseudomonas

10
 Figure 3 shows the graph of the
zone of inhibitions of the two garlic
extracts . Based on the data, it can be
observed that there is a difference in
the zone of inhibition of the two garlic
extracts. The garlic 2 (local hard-neck)
showed higher antibacterial activity
compared to garlic 1 (imported soft-
neck) which showed almost none.
Garlic 2 (local hard-neck) exhibited
higher zone of inhibitions compared to
garlic 1 in all concentrations. After
analyzing the data, the researchers got
a p-value of < .001. This is less than .05
which suggests that there was a
significant difference between the
samples. It can be concluded that local
hard-neck garlic is more effective
against Pseudomonas and most
effective at 100% concentration.

Table 3. Comparison of the zone of inhibitions in Pseudomonas

Mean Difference 95% Confidence Interval

(I) Extract (J) Extract (I-J) Std. Error Sig. Lower Bound Upper Bound
1 2 -.44444 .69240 .815 -2.2508 1.3619
3 -7.22222* .69240 .000 -9.0285 -5.4159
2 1 .44444 .69240 .815 -1.3619 2.2508
3 -6.77778 *
.69240 .000 -8.5841 -4.9715
3 1 7.22222 *
.69240 .000 5.4159 9.0285

2 6.77778
Table 3 shows the comparison of
the zone of inhibitions of the extracts in
Post Hoc Test. Since the p-value of the
comparison of the zone of inhibition in
Pseudomonas after ANOVA was <.001
which suggests that there was a
significant difference, it is important to
know what variable contributed to the
significant difference found. Based on
the table, the extract 1(distilled water)
compared to extract 2 (imported soft-
neck garlic) got a p-value of 0.815 This
is greater than 0.5 which suggests that
*
.69240 .000 4.9715 8.5841
there is no significant difference
between the two extracts. The extract 2
(imported garlic) compared to extract 3
(local hard-neck garlic) got a p-value of
<.001. This is less than 0.5 which
suggests that there is a significant
difference between the two extracts.
The extract 3 (local hard-neck garlic)
compared to extract 1(distilled water)
got a p-value of <.001. This is less than
0.5 which suggests that there is a
significant difference between the two
extracts. Therefore, the extract 3 (local
hard-neck garlic) has a significant
difference among the sample extracts

The various medicinal

properties of garlic (Allium sativum L.)
CONCLUSION and other alliums have long been
recognized; nevertheless, these

11
properties and their modus bacteria can also be examined. Lastly,
operandi remain enigmatic. the use of other garlic species to know
which is more effective may be tested.

The study showed that garlic has

antibacterial activity and is effective in
inhibiting bacteria. However, local
garlic is more effective in inhibiting
bacteria such as Pseudomonas and E.
coli compared to imported garlic.

The concentration of the garlic

extract increases we have seen
efficiency increased and hence
inhibition and growth of test bacteria
has been diminished. As observed from
the above tables, Larger clear zones at
higher concentrations and lower clear
zones at lower concentrations. This
implies that, Garlic has both
bacteriostatic and bactericidal effect.

RECOMMENDATION

The usage of garlic, especially

local garlic as an antibacterial remedy
can be accommodated. Nevertheless,
improvements are still needed to have a
much precise outcome and accurate
transparency of what the study aims

For future progress and

development on the study, the
researchers would like to recommend
adding specific parameters to get a
more desired result. Using different
antibiotics to use as a positive
control/comparison of how effective
the garlic may be also tested. Examining
the effects of garlic extract on other

12
13
 REFERENCES

Foodborne Illness and Disease | Food Safety and Inspection Service. (n.d.). 
https://www.fsis.usda.gov/food-safety/foodborne-illness-and-disease

Yasin, G., Jasim, S. A., Mahmudiono, T., Al-Shawi, S. G., Shichiyakh, R. A., Shoukat, S., Kadhim,
A. J., Iswanto, A. H., Saleh, M. D., & Fenjan, M. N. (2022). Investigating the effect of
garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms. Food
Science and Technology, 42. https://doi.org/10.1590/fst.03822

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Boy, H. I. A., Rutilla, A. J. H., Santos, K. A., Ty, A. M. T., Yu, A. I., Mahboob, T., Tangpoong, J., &
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16
 APPENDICES

APPENDIX A

Transmittal Letter

17
APPENDIX B

18
 Transmittal Letter

(USC-Microbiology Dept)

19
 APPENDX C

Documentation

Peeling of garlic samples Breaking down of garlic samples

into small species

20
Pounding of garlic samples Garlic extract samples with solid

particles

Garlic extracts transferred to Filtration of Garlic Extracts

test tubes for filtration

21
Garlic Extract samples in Prepared garlic samples to be
different concentrations delivered to USC mcrobio lab

Raw Results From USC-Talamban Biology Dept.

22
CURRICULUM VITAE

23
PERSONAL BACKGROUND

Name: : Jay C. Tagalog

Home Address: : Pung-ol Sibugay, Cebu City

Birthday: : February 18, 2005

Religion: :Roman Catholic

Civil Status: : Single

EDUCATIONAL BACKGROUND

SENIOR HIGH SCHOOL

University of Cebu- Pri

J. Alcantara St., Cebu City

JUNIOR HIGH SCHOOL

Sibugay Integrated School

Pung-ol Sibugay, Cebu City

ELEMENTARY EDUCATION

Sibugay Integrated School

Pung-ol Sibugay, Cebu City

CERTIFICATION AND AWARDS

With Highest Honors, First Semester (S.Y. 2022-2023)

With High Honors, S.Y. 2021-2022

With High Honors, S.Y. 2020-2021

CURRICULUM VITAE

24
PERSONAL BACKGROUND 

Name                      : Ian Arabella O. Handumon

Home Address        : Villa Kalubihan, Basak San Nicolas,

Cebu City 

Birthday                   : July 4, 2005

Religion                   : Roman Catholic 

Civil Status              : Single 

EDUCATIONAL BACKGROUND 

SENIOR HIGH SCHOOL

University of Cebu-Main Senior High School Department 

J. Alcá ntara St., Cebu City 

JUNIOR HIGH SCHOOL

25
 Don Vicente Rama Memorial National High School

Macopa St., Cebu City

ELEMENTARY EDUCATION 

Don Vicente Rama Memorial Elementary School

Macopa St., Cebu City

CERTIFICATIONS AND AWARDS

With High Honors, First Semester (S.Y. 2022-2023)

With High Honors, S.Y. 2021-2022

With Honors, S.Y. 2020-2021

CURRICULUM VITAE

PERSONAL BACKGROUND

Name:.                               :John Andrey B. Mabini

Home Address:               :Upper Malubog, Cebu City

26
Birthday:.                          :November 10,2004

Religion:                            : Roman Catholic

Civil Status:                      :Single

EDUCATIONAL BACKGROUND

SENIOR HIGH SCHOOL

         University of Cebu-Pri

      J. Alcantara St., Cebu City

JUNIOR HIGH SCHOOL

      Malubog Integrated School

       Tiguib Malubog, Cebu City

ELEMENTARY EDUCATION

      Malubog Integrated School

       Tiguib Malubog, Cebu City

CERTIFICATION AND AWARDS

With High Honor, 2nd Semester S.Y 2019-2020

28th Doñ Sergio Osmeñ a Sr. Academic Excellence Awardee

27
 CURRICULUM VITAE

PERSONAL BACKGROUND

Name : Johnrie Dion A. Baylon

Home address : Greenvillage, Guadalupe,

Cebu City

Birthday : August 15, 2004

Religion : Roman Catholic

Civil Status : Single

EDUCATION BACKGROUND

SENIOR HIGH SCHOOL

University of Cebu-Pri
J. Alcantara St., Cebu City

JUNIOR HIGH SCHOOL

University of Cebu - Main Campus

Sanciangko St., Cebu City

ELEMENTARY EDUCATION

University of Cebu - Main Campus

Sanciangko St., Cebu City

28
 CURRICULUM VITAE

PERSONAL BACKGROUND

Name : Justine A. Araniel

Date of Birth : August 19,2005

Sex : Male

Age : 17

Citizenship : Filipino

Religion : Roman Catholic

Address : sitio Napnapan Brgy.Toong Cebu, City

Civil Status : Single

EDUCATIONAL BACKGROUND

SENIOR HIGH SCHOOL

University of Cebu – Pri

J.Alcantara St.,Cebu City

JUNIOR HIGH SCHOOL

Toong Integrated School

ELEMENTARY EDUCATION

Toong Integrated School

29
 CURRICULUM VITAE

PERSONAL BACKGROUND

NAME : Alynna Rhose C. Erispe

HOME ADDRESS : 41- O Mc Arthur Blvd,

Tinago, Cebu City

BIRTHDAY :November 14, 2004

RELIGION :Roman Catholic

CIVIL STATUS :Single

EDUCATION BACKGROUND

SENIOR HIGH SCHOOL

University of Cebu - Pri

J. Alcantara St., Cebu City

JUNIOR HIGH SCHOOL

Tejero National High School

Mj Cuenco Avenue, Cebu City

ELEMENTARY EDUCATION

Tejero Elementary School

Mj Cuenco Avenue, Cebu City

CERTIFICATION AND AWARDS

With Honors (2015 – 2016) Elementary Education

With Honors (2019 – 2020) Junior High School

30