Anti-bacterial activity of various blends of aqueous and ethanol Extracts of garlic and bitter cola

Diameter of inhibitory zone on Staphylococcus aureus, Escherichia coli and Streptococcus pyogenes were determined by evaluating Ethanol and water extract of bitter kola (Garcinia kola) and garlic (Allium sativum) at concentrations of sample A: (BC 100:0 G), B: (BC 80:20 G), C: (BC 60:40 G), D: (BC 40:60), E: (BC 20:80 G), F: (BC 0:100 G) and all concentrations were treated with 150ml ethanol and water extracts. For this experiment, the bitter kola and garlic were dried and milled and biotic extraction was done at different concentrations or ratios .The results showed that the diameter of inhibition for E.coli and Staphylococcus aureus on ethanol extracts values ranged from (8.20mm -19.22mm) and (8.22mm – 20.16mm) respectively with sample D (40g of Bitter kola + 60g of garlic) has the highest diameter of inhibition with a value of 1.92mm for E.coli and 2.07mm for staphylococcus aureus making it a good antimicrobial agent. While for Streptococcus aureus, the extracted ethanol solvent of sample C (60g of bitter kola + 40g of garlic) has the higher diameter of inhibition value of 1.15mm. Water extract values of diameter of Inhibitory zone were generally lower than the ethanol extract values for all organisms listed. This implies that water extract exhibited lower capacity of microbial inhibition to E.coli, streptococcus and staphylococcus aureus under the condition of study.