Abstract

EVALUATION OF ANTIMICROBIAL ACTIVITY OF GINGER (ZINGIBER OFFICINALE) AGAINST A GRAM POSITIVE AND GRAM-NEGATIVE BACTERIA

Sana Shaheen, Raveena, Anish Fatima and Abhimanyu Kumar Jha*

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Abstract

Ginger is widely used for the treatment of various types of diseases and it is commonly used as spices and folk medicine due to its great potential, medicinal values and presence of some important phytochemical substances and good nutrients. They have various constituents that prevents and treat antimicrobial diseases. Ginger contains various compounds such as phenols, terpenes, and flavonoids. To study the antimicrobial activity of ginger, the Kirby Bauer disk method was performed and the standard antibiotic was used (Gentamicin). Gentamicin shows good inhibition zone against the gram-positive (Bacillus subtilis) and gram-negative (Escherichia coli). In the present study the zone of inhibition of plant extracts were observed. The antimicrobial activity of the ginger juice extract was found highest against Escherichia coli (7mm-23mm) while lowest activity was found against Bacillus subtilis (3mm-15mm). The antimicrobial activity of the ginger leaves extract was found highest against Escherichia coli (6mm-18mm) while lowest activity was found against Bacillus subtilis (5mm-15mm). Both the extract showed good antimicrobial activity against the different bacteria. The zone of inhibition varied, according to the concentration of the extract. The presence of zingiberol, bisapolene, and shagols, the leakages of critical molecules and inhibits cell growth. The Aqueous extract is more effective against bacterial strains. In the present study, it is demonstrated extracts of Zingiber officinale inhibits the growth of Escherichia coli and Bacillus subtilis.

Keywords: Antimicrobial, Antirheumatic, zingiberol, bisapolene, Escherichia coli, Bacillus subtilis.