Activity of Garlic (Allium Sativum) Methanol Extract as an Inhibitor of Biofilm Formation on Methicillin-Resistant Staphylococcus aureus (MRSA)

Abstract

iscussion Introduction: Staphylococcus aureus is a bacteria that easily resistant to antibiotics. One of the causes is that the bacteria can form a biofilm structure. Biofilm plays an important role in bacteria protection to environmental changes. Biofilm formation can be inhibited by some compounds, one of them is sulphur. Sulphur can resist biofilm formation by preventing bacteria adhesion to the surface and also preventing quorum sensing process. Organosulphur compound is contained in Allium species, mainly garlics (Allium sativum). Objective(s) This study aims to determine the activity and MBIC of garlic methanol extract in inhibiting biofilm formation on MRSA Methodology: The sample of this research was MRSA that divided into seven groups on microplate,which were: negative control, positive control, and 5 treatment groups that given garlic’s methanolic extract with 0,6 mg/ml, 0,8 mg/ml, 1 mg/ml, 1,2 mg/ml, 1,4 mg/ml concentration. After incubated for 24 hours, the microplates were dyed, and read on microplate reader with 630 nm wavelength. Data in optical density and inhibition percentage were analyzed Results: The result indicates that garlic’s methanolic extract has an inhibiting MRSA biofilm formation activity with MBIC at 0,460 mg/ml. Conclusion(s): This finding strongly supports the garlic’s methanolic extract has an inhibiting MRSA biofilm formation activity with MBIC at 0