En el presente estudio se evaluó el efecto antibacteriano del extracto de ajo (Allium sativum) en el control de los tres principales agentes de la mastitis bovina, Escherichia coli, Staphylococcus aureus y Streptococcus agalactiae. Las concentraciones usadas fueron 0%, 20%, 40% y 60% de extracto de ajo (EA) en agua destilada. Se empezó obteniendo y centrifugando la muestra de leche con signos de mastitis, posteriormente se eliminó el sobrenadante de la muestra, para obtener el concentrado de bacterias para luego realizar la siembra en los medios de cultivo: Mac Konkey, Manitol Salado y Agar Sangre; luego se incubó por 24 horas a 37°C. Posteriormente se sembró para el diferencial de Escherichia coli, Staphylococcus aureus y Streptococcus agalactiae, luego se utilizó una suspensión bacteriana para las 3 bacterias para luego sembrar en agar Muller-Hinton, finalmente se colocó los d...

The objective of this study was to evaluate the antibacterial effect of garlic extract (Allium sativum) in the control of the three main agents of bovine mastitis, Escherichia coli, Staphylococcus aureus and Streptococcus agalactiae. The concentrations used were 0%, 20%, 40% and 60% garlic extract (EA) in distilled water. Milk with signs of mastitis was used, the supernatant of the sample was eliminated to obtain the bacteria concentrate and then sowed in the culture media: Mac Konkey, Salted Mannitol and Blood Agar; it was incubated for 24 hours at 37°C. Subsequently, it was seeded for the differential of Escherichia coli, Staphylococcus aureus and Streptococcus agalactiae. The most efficient antibacterial effect for Escherichia coli and Streptococcus agalactiae was the 60% concentration, while for Staphylococcus aureus it was 40%. As well as the EA with the concentrations of 40 and 60...