Title: ANTIMICROBIAL ACTIVITY OF SOME SPICES AGAINST SELECTED MICROBES
Abstract: The aim of the study is to assess the antimicrobial activity and to determine the Minimum Inhibitory Concentration (MIC) of various spice extract on some bacterial and fungal strains. The antimicrobial activity of alcoholic and aqueous extracts of asafoetida, ginger, cinnamon and cardamom extract was tested against B. subtilis, S. aureus, E. coli, P. aeruginosa, C. albicians & P. chrysogenum by agar well diffusion method. The crude extract showed a broad spectrum of antimicrobial activity by inhibiting both the groups of bacteria and fungus. Agar well diffusion assay for antimicrobial activity yielded the inhibitory zone of 16 to 34 mm diameter for asafoetida, 12 to 18mm diameter for cinnamon, 15 to 35mm diameter for ginger and 13 to 21 mm for cardamom extracts. The MIC value ranged between 12.5 mg/ml to 3.125 mg/ml with an exception of cinnamon alcohol extract against E. coli for which the calculated MIC was 25mg/ml.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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Cited By Count: 46
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