Combined Antibacterial Effect and Mechanism of Liangguoan and Garlic Oil

Staphylococcus aureus and Escherichia coli were used as test bacteria,and method was used to the effect of ‘Liangguoan’,garlic oil and ‘liangguoan’ and garlic oil compound antibacterial solution(compound solution)were determined by the size of inhibition zone. The minimum inhibitory concentration of the strain and the growth curve of the test bacteria were determined by ultraviolet spectrophotometry.The growth inhibition curve of the test bacteria was determined by UV-spectrophotometry. To explore the antibacterial mechanism of Hazelnut,the morphology of the bacteria was observed by optical microscope and transmission electron microscope. The results showed that the minimum inhibitory concentrations of ‘liangguoan’ against Staphylococcus aureus and Escherichia coli were 20 and 40 mg/mL,respectively.The minimum inhibitory concentration of garlic oil against Staphylococcus aureus and Escherichia coli was 0.4,51.2 mg/mL. The minimum inhibitory concentrations of the compound solution against Staphylococcus aureus and Escherichia coli were 0.3125 and 10 mg/mL,respectively.The capsules,garlic oil and compound solution inhibited the growth of the two tested bacteria. The morphology of the cells changed,the cells dispersed and densifyed,and the cell walls and cell membranes of the test bacteria simultaneously ruptured,the contents discharged,which resulted in cell death.