Hasan y Husain1*

1Faculty of Dentistry and Pharmacy, Tartous University, Syria.
(*Corresponding author: Hassan Hussein, Email:hasan.husain.628@gmail.com, Phone: 0934555312).

Received: 11/12 / 2025    Accepted: 24/02 / 2026

Abstract: 

The study was conducted in the Microbiology Laboratory at the Faculty of Agricultural Engineering, Lattakia University. Clove buds were obtained commercially, ground, and stored until use. Four clove bud extracts were used: methanol, ethanol, chloroform, and an aqueous extract at concentrations of 50 microliters. Their effects on two types of bacteria causing infectious diseases in poultry were studied: Escherichia coli and Staphylococcus aureus. Sensitivity tests were conducted on the studied bacteria using the previous extracts, and the study showed that Escherichia coli and Staphylococcus aureus bacteria were sensitive to the four extracts used. The use of the ethanolic extract with a concentration of 50 microliters gave the highest value in the average diameter of the bacterial growth inhibition ring. The average diameter of bacterial growth inhibition for the ethanolic extract was recorded at 14.25 mm for E. coli and 17.21 mm for S. aureus bacteria, followed by the methanolic extract, where the average diameter of bacterial growth inhibition was recorded at 12.56 mm for E. coli and 13.89 mm for S. aureus bacteria, compared to the DMSO 5% control. The results indicate that the use of clove bud extracts acts as biologically active compounds to control the spread of E. coli and Staphylococcus aureus bacteria.

Keywords: clove., Escherichia coli. Staphylococcus aureus.

 Full paper in Arabic: PDF