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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