COMPARISON OF ANTIMICROBIAL ACTIVITY OF HONEY AND GINGER ESSENTIAL OIL ON STREPTOCOCCUS AND LACTOBACILLUS SPECIES–AN INVITRO STUDY

Dr. Sundeep Hegde K; Dr.Sham S Bhat; Dr.Sheji Shawkath

Volume : VI, Issue : III, March - 2016

COMPARISON OF ANTIMICROBIAL ACTIVITY OF HONEY AND GINGER ESSENTIAL OIL ON STREPTOCOCCUS AND LACTOBACILLUS SPECIES–AN INVITRO STUDY

Dr. Sundeep Hegde K, Dr. Sham S Bhat, Dr. Sheji Shawkath

Abstract :

This study aimed to evaluate the antibacterial activity of raw honey,processed honey and ginger on Streptococcus and Lactobacillus species.The honey and ginger essential oil at 100,50,25,and12.5% (v/v) concentrations were screened for their antibacterial activity using agar well–diffusion method against Streptococcus spp and Lactobacillus spp in nutrient agar. Antibacterial activity was assessed by measuring the diameter of the inhibition zones surrounding the wells. All assays were repeated thrice for each of the group.Raw honey has antibacterial activity against streptococcus species at 100% concentration. Ginger essential oil showed antibacterial activity against Lactobacillus species at all concentrations while antibacterial activity against Streptococcus species was seen at 50 % and 100% concentration.It is concluded from the study that Ginger has good antimicrobial activity against streptococcus and lactobacillus species while Raw honey has antibacterial activity at 100% concentration against Streptococcus species.