Effects of extracts of traditional Indian Spices, Garlic (Allium sativum) and Ginger (Zingiber Officinale) on the growth rate of Escherichia coli(E.coli) and Bacillus Subtilis (B. Subtilis).

Majithia Vanesha; Gosai Miteshpuri; Dave Payal

Volume : IV, Issue : XII, December - 2015

Effects of extracts of traditional Indian Spices, Garlic (Allium sativum) and Ginger (Zingiber Officinale) on the growth rate of Escherichia coli(E.coli) and Bacillus Subtilis (B. Subtilis).

Majithia Vanesha, Gosai Miteshpuri, Dave Payal

Abstract :

The present study was designed to estimate antimicrobial effects of the Garlic (Allium sativum)and Ginger (Zingiber Officinale) extract. The medicinal properties of garlic and ginger were very well recognized since ancient times in India and have been used as an important constituent of Ayurvedic Medicines to cure many diseases and infections.Two potent pathogens, responsible for many infections, like food borne illness, Escherichia Coli (E.coli) and Bacillus Subtilis (B.Subtilis)were selected. The present investigation was carried out using the nutrient oth dilution method and the growths of both of these microorganisms were asessed against different volume of garlic and ginger extract respectively. Their growth was examined after 24–h by spectrophotometric analysis. The result showed that both garlic extract and ginger extract had good inhibitory action against microbial growth. Garlic extract proved to give satisfactory results as a potent inhibitory substance against both the microorganism while ginger extract showed medium activity