The Effect of Spraying Garlic Plants Allium sativum with Seaweed and Licorice Roots Extracts in Evaluating the Inhibitory Efficacy of its Extracts Against Two Types of Pathological Bacterial and Fungal Isolates

Study the effect of spraying garlic plants Allium sativum with seaweed and licorice roots extracts in evaluating the inhibitory efficacy of water, alcohol and fresh juice extracts of garlic cloves, as well as the effect of Minimum inhibitory concentrations MIC on two types of pathological Bacterial isolates Escherichia coli, Pseudomonas aeruginosa and two types of pathological fungal isolates Aspergillusniger, Candida albicans. The results showed that water, alcohol and fresh juice extracts in all concentrations (0.05, 0.1, 0.2, 0.3, 0.4 and 0.5) mg.L^-1 had a clear inhibitory effect against the bacterial isolates and the most significant inhibition was at the concentration 0.5 mg.L^-1 for the three extracts and for both types of bacteria, Fresh juice recorded the highest inhibition diameter of Escherichia coli 30.32 mm when treated with seaweed extract 2 ml.L^-1. The three garlic extracts showed a disincentive inhibitory effect on Escherichia coli in all concentrations when spraying the plants with seaweed extract at a concentration of 4 ml.L^-1, the highest inhibitory diameter was 28.0 mm recorded by the Fresh juice extract at the concentration 0.3 mg.L^-1. Pseudomonas aeruginosa showed resistance against alcohol extract at concentrations (0.05 and 0.1) mg.L ^-1 while water and fresh juice extracts of garlic cloves showed a disincentive effect in all concentrations.The largest inhibitory diameter for bacterial growth was obtained when using water, alcohol and fresh juice extracts at concentration of 0.5 mg.L^-1 which reached (21.0, 23.0 and 24.0)mm respectively, when spraying plants with seaweed at concentration 4 ml.L^-1. As for the effect of spraying plants with seaweed extracts at concentration 2 ml.L^-1 in inhibiting the growth of fungal isolates, the three extracts showed an inhibitory effect at concentration of 0.5 mg.L^-1 and each one recorded the largest inhibitory diameter 15mm against Candida albicans while the Fresh juice of garlic had an inhibitory effect in all its concentrations against Aspergillusniger and his largest inhibitory diameter reached 17mm at concentration 0.5 mg.L^-1. Aspergillusniger showed resistance against alcohol extract at all its concentrations while water extract had an effect at all its concentrations except at the concentration 0.05 mg.L^-1 in which Aspergillusniger showed resistance against.
When the garlic plants was sprayed with licorice root extract at  concentrations of (6 and 8) mg.L^-1, the water, alcohol and fresh juice extracts of garlic cloves had an inhibitory effect against both types of bacteria and in all concentration. As for the effect of the three extracts of garlic cloves, which its plants was treated with licorice root extract at  concentrations of (6 and 8) mg.L^-1, against fungus growth, Fresh juice of garlic had an inhibitory effect in all its concentrations against Aspergillusniger while the three extracts inhibited the growth of Candida albicans and Aspergillusniger at the concentrations (0.2, 0.3, 0.4 and 0.5) mg.L^-1 and the largest inhibitory diameter was at concentration 0.5 mg.L^-1 when the garlic was sprayed with licorice root extract at concentration 6 mg.L^-1. when compared with the other extracts, the water extract in all its concentrations had an inhibitory effect against both types of fungi when the garlic plant was treated with the licorice root extract of 8 mg.L^-1 while the Fresh juice of garlic gave largest inhibitory diameter against Aspergillusniger which reached 21mm.