The purpose of this study is to assess the antibacterial, antifungal, anti-cancerous, and multi-stress activities of Allium sativum medicinal plant extract. The garlic was bought fresh at the local market. To obtain the edible part of the garlic clove, fresh bulb garlic cloves were separated, peeled, and washed with tap water before being sterilised with distilled water. This material was dried at room temperature (24°C) in the shade. For each garlic, three types of extracts were made using three organic solvents: ethanol, n-haxene, and water. On Escherichia coli, Bacillus cereus, Pseudomonas, Aeromonas hydrophila, Aspergillus niger, Aspergillus flavous, and Rhizopus stolonifer, the antibacterial and antifungal activity of ethanolic, n-haxene, and aqueous garlic extract was determined. The antibacterial and antifungal activities clearly showed that the aqueous extract had no inhibitory effect on the test microorganisms. Ethanolic extracts of antibacterial activity of Escherichia coli, Bacillus cereus, Pseudomonas, and Aeromonas hydrophila revealed zones of inhibition of 9.25 mm, 9.51 mm, 9.5 mm, and 9.5 mm, respectively, whereas the positive control showed zones of inhibition of 7 mm and 9.25 mm in the case of Pseudomonas and Aeromonas hydrophila. The antibacterial activity of n-hexane extracts of E. coli, Bacillus cereus, Pseudomonas, and Aeromonas hydrophila showed inhibition zones of 6.15 mm, 6.02 mm, 7.90 mm, and 5.965 mm, respectively, whereas the positive control showed an inhibition zone of 0.00 mm. Antifungal activity of ethanolic extracts was highest in Aspergillus flavous at 18 mm of the inhibition zone. The antifungal activity of n-haxene extracts was highest in Aspergillus flavous, with an area of inhibition of 18mm.
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