ANTIMICROBIAL ACTIVITY OF EXTRACTS
OF WILD GARLIC (Allium ursinum) FROM
ROMANIAN SPONTANEOUS FLORA
MARIANA LUPOAE 1, DRAGOMIR COPREAN 1, RODICA DINICă 2*, PAUL LUPOAE 3, GABRIELA GURAU 4, GABRIELA BAHRIM 5* 1. ”Ovidius” University of Constanţa, Faculty of Natural and Agricultural Sciences, 124, Mamaia blvd., 900527, Constanţa, Romania
2. ”Dunărea de Jos” University of Galaţi, Faculty of Sciences,
47 Domnească st., 800008, Galaţi, Romania
3. Natural Sciences Museum Complex Galaţi, Botanical Garden,
6A Regiment 11 Siret st., 800340, Galaţi, Romania
4. ”Dunărea de Jos” University of Galaţi, Faculty of Medicine and Pharmacy, 35 Al.I. Cuza st., 800216, Galaţi, Romania
5. ”Dunărea de Jos” University of Galaţi, Faculty of Food Science and Engineering, 47 Domnească st., 800008, Galaţi, Romania
*Corresponding author: rodinica@ugal.ro
*Corresponding author: gabriela.bahrim@ugal.ro
Wild Romanian spontaneous garlic’s (Allium ursinum) antimicrobial activity was tested in order to establish the inhibition potential of growth of some microorganisms. As test microorganisms were used pure cultures of fungs (Aspergillus glaucus, Geotrichum candidum, Mucor mucedo, Saccharomyces cerevisiae) and bacteria (Bacillus subtilis) isolated from food microbiota. There were also, used microbial strains isolated from different pathological products: wound secretions (Staphylococcus aureus), throat swab (Streptococcus pyogenes), urine (Escherichia coli) and oral mucosa (Candida albicans). The antimicrobial potential of used extracts is highlighted depending on the type of the vegetal tissue (leaves, roots, bulbs) and the nature of the solvent used for extraction. Extracts used in these experiments are recommended to use in food industry to preserve the stability and to improve the organoleptic quality of products.
