Due to pathogen resistance as well as the high costs and adverse environmental effects of the use of chemical pesticides, researchers are looking for other ways to control pests and diseases such as biological control. Many studies prove the antibacterial effects of the biochemical compounds of the garlic plant, but there is no report on the antimicrobial activities of the heat-stable protein of the garlic plant. Considering the proven role of these proteins in response to stresses, this study was conducted to investigate the antibacterial role of these proteins on Ralstonia solanacearum and Streptomyces scabies bacteria. The antimicrobial properties of each bacterium were tested in separate experiments using a completely randomized factorial design with three factors and three repeats. Heat-stable protein from Clones, tissues, and various concentrations applied to R. solanacearum bacteria expressed a highly significant difference in the diameter of the inhibition zone and The highest inhibition zone was related to the leaf of Hamadan Clone. The lowest minimum inhibitory concentration MIC and minimal bactericidal concentration MBC were related to the leaf HSP of the Hamadan clone. As a result, Hamadan leaves with smaller MIC and MBC and the larger inhibitory zone in relation to the other treatments showed the highest inhibitory effect. In SDS-PAGE electrophoresis the leaves heat-stable protein electrophoresis banding only the HSP40 family was observed, while, on the garlic cloves families, small HSP (sHSP), HSP40, HSP70, HSP90, and HSP100 were seen. The results indicate that heat-stable protein from garlic could be used as a major antimicrobial agent against pathogenic R. solanacearum bacteria but had no biological role as an antimicrobial on S. scabies bacteria. The results of the present research show that the HSP of garlic plants can be used to create resistance to R. solanacearum bacteria
