Antibacterial activity of garlic juices against Methicillin-resistant Staphylococcus aureus(MRSA)and its effects on biofilm formation

The antibacterial activity of white garlic juices and purple garlic juices against seven Methicillin resistant Staphylococcus aureus (MRSA)and its effects on bacteria biofilm formation were explored in this study. White garlic and purple garlic were taken as material to prepare garlic juices. The antibacterial tests of white garlic juices and purple garlic juices were examined on tryptic soy agar plate. The bacteria biofilm formations were tested by 96-micro-well plate method.The results showed the growths of 7 MRSA strains were inhibited distinctly by white garlic juicesor purple garlic juices on TSA plates.The inhibition zone was greater than 19 mm. And the effect of purple garlic juices was much better than white garlic juices. The minimum inhibitory concentration for purple garlic juices was 6.25 mL/L, and for white garlic juices was 12.5 mL/L.The 96-micro-well plate methods for biofilm formation tests showed that both of two types of garlic juices had obvious inhibition to MRSA's biofilm formation. Our results would provide some new thoughts for killing methicillin-resistant Staphylococcus aureus.