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Table 1 Antibacterial activity of spices extracts measured as diameter (mm) of zone of inhibition

From: Inhibitory effect of Allium sativum and Zingiber officinale extracts on clinically important drug resistant pathogenic bacteria

  Garlic Ginger
Aqueous Extract Ethanol Extract Methano Extract Aqueous Extract Ethanol Extract Methanol Extract
E.coli 14.3 ± 0.54 11.6 ± 0.27 12 ± 0 12.3 ± 0.27 15 ± 0.47 14.5 ± 0.27
P. aeruginos 18.3 ± 0.72 13.3 ± 0.27 11 ± 0 13 ± 0.47 14 ± 0.94 13.6 ± 0.54
B. subtilis 18.6 ± 0.27 13.3 ± 0.54 12 ± 0 12.3 ± 0.27 13.6 ± 0.27 11.3 ± 0.27
Shigella 13 ± 0.47 13.3 ± 0.54 11 ± 0 11.6 ± 0.27 15 ± 0.47 15 ± 0.47
S. aureus 19.3 ± 1.08 12.6 ± 0.27 11 ± 0 13 ± 0.47 13 ± 0 14.3 ± 0.27
K. pneumoniae 15.6 ± 0.54 14 ± 0.47 11 ± 0 11 ± 0 11 ± 0 12 ± 0.81
S. epidermidis 22 ± 0.47 11.6 ± 0.27 11 ± 0 12.6 ± 0.27 15 ± 0.47 12 ± 0
S.typhi 15.6 ± 0.56 11 ± 0 11 ± 0 11 ± 0 11.3 ± 0.27 11.7 ± 0.32