Nghiên cứu khả năng kháng khuẩn của dịch chiết tỏi tươi (<i>Allium sativum</i>) lên vi khuẩn <i>Staphylococcus</i> spp. phân lập từ dịch viêm tử cung lợn nái

This study investigated the antibacterial properties of fresh garlic (Allium sativum) extract against Staphylococcus spp. isolated from uterine exudate of postpartum sows. The research was conducted at two pig farms located in Đắk Lắk and Đắk Nông provinces, with 158 samples of uterine exudate collected and analyzed. The bacterial isolate of Staphylococcus was obtained using the traditional culture method, and the diameter of the inhibition zone was determined using the agar well diffusion method. A total of 20 bacterial colonies were selected to test the inhibitory effect of the garlic extract. The results showed that 58,22% of the samples tested positive for Staphylococcus spp.. Both undiluted and diluted garlic extracts exhibited significant antibacterial activity, with inhibition zones ranging from 15 to 25 mm. All (100%) of the strains were sensitive to the 20% original garlic extract, showing inhibition zones of 17–25 mm. Moreover, 18 out of 20 Staphylococcus spp. strains were sensitive to the 1:2 diluted extract (inhibition zones of 15,5–20,5 mm), and 9 out of 20 strains were sensitive to the 1:4 dilution (zones of 15–16 mm). No inhibition zones were observed at higher dilutions ranging from 1:8 to 1:512. The minimum inhibitory concentration (MIC) of the 20% garlic extract against Staphylococcus spp. (10⁶ CFU/mL) was determined to be 50 µg/mL.