_____________________________________________________________________________________________________ *Corresponding author: E-mail: manuelacecille@yahoo.com, manuelacecillev@gmail.com; Journal of Advances in Microbiology 21(1): 63-67, 2021; Article no.JAMB.65564 ISSN: 2456-7116 Antibacterial Activity of Soap Formulated from Garlic (Allium sativum L.) Extract John Lloyd Bernaldez 1 and Manuela Cecille G. Vicencio 1* 1 Department of Biological Sciences, College of Science, University of Eastern Philippines, University Town, Northern Samar, 6400, Philippines. Authors’ contributions This work was carried out in collaboration between both authors. Author JLB performed the antibacterial activity of Garlic soap and wrote the first draft of the manuscript. Author MCGV performed the statistical analysis and managed the analyses of the study and the literature searches. Both authors read and approved the final manuscript. Article Information DOI: 10.9734/JAMB/2021/v21i130320 Editor(s): (1) Dr. P. Rama Bhat, Alva’s College, India. Reviewers: (1) Divyang Kantilal Solanki, Anand Agricultural University, India. (2) Neeli Habib, Shaheed Benazir Bhutto Women University, Pakistan. (3) Kannan Vadakkadth Meethal, University of Calicut, India. Complete Peer review History: http://www.sdiarticle4.com/review-history/65564 Received 03 January 2021 Accepted 08 March 2021 Published 16 March 2021 ABSTRACT Allium sativum, commonly known as ‘garlic’ has long been used as an antibacterial agent that can actually inhibits growth of infectious agents and at the same time protect the body from the pathogens. This study was conducted to determine the antibacterial activity of soap from garlic extract using the paper-disc method and Kirby-Bauer antibacterial sensitivity test against Staphylococcus aureus and Escherichia coli, and to determine the physical properties of garlic soap and the presence of saponin through phytochemical screening. Garlic soap showed antibacterial activity against E. coli and S. aureus. Mean zone of inhibition was numerically higher in plate extract obtained using garlic soap (14.70mm-18mm), compared to commercial soap. Result of phytochemical screening showed the extract from garlic contains saponin, which is an important ingredient for making soap. Physical properties showed unpleasant odor, dirty white color, smooth texture and pH range of 6.5-7.5. Further studies to determine the potential of garlic soap in the other strains of bacteria. Original Research Article