ABSTRACT

Newly obtained rhizomes of Zingiber officinale (Ginger) and cloves of Allium sativum (Garlic) were put separately at 250C to permit air-drying, milled to fine powder and then these powders were extracted (each alone) using water and ethanol as solvents for the extraction. After that, the extracts were examined for its antibacterial (inhibitory) effect toward some gram positive isolate Staphylococcus aureus and gram negative isolates Pseudomonas aeruginosa, and Escherichia coli. The aim of this work is to evaluate the antimicrobial activity of Ginger and garlic extract. In this study, the antibacterial effect of the extracts of both ginger and garlic has been determined toward three bacterial isolates (mentioned previously). Two kinds of extracts for ginger and two kinds of extracts for garlic have been obtained (involving watery extract and ethanolic extract) and then examined separately. Disc diffusion method (Kirby-Bauer method) was used to determine the antibacterial activity of extracts. The test isolates showed variable susceptibility to the garlic and ginger extract (aqueous and ethanolic). The outcomes of susceptibility experiment depicted that ethanolic extract of garlic and ginger (each alone) showed more inhibitory effect than aqueous extract. Both ginger and garlic extract have antibacterial activity (especially the ethanolic extract) against some pathogenic Gram positive and Gram negative bacteria.