Effect of Garlic,ginger and Tumeric Extract on Different Bacteria Isolates

Student: Boluwatife Elijah Olayode (Project, 2025)
Department of Microbiology
Lens Polytechnic, offa, Kwara State.

Abstract

We have studied the effect of garlic, ginger and tumeric extract on different bacteria isolates. Only Alkaloids is presnte in turmeric and ginger but absent in garlic,Carbohydrate, Cholesterol, are present in turmeric but absent in ginger and garlic whereas flavonoids Saponins, Phenols, and Tannins were absent in the three extracts. On the other hand, Alkaloids, Carbohydrate and Cholesterol were present in extracts of turmeric but absent in garlic. Also, there antibacterial activities were examined. MIC Ethanolic extract of garlic and ginger showed a zone of inhibition measuring 6mm and 2mm at the absorption of 200 mg/ml against Staphylococcus aureus, a zone of inhibition 9mm and 5mm at a concentration of 200 mg/ml against Escherichia coli and a zone of inhibition of 8mm and 5mm at a concentration of 200 mg/ml against Staphylococcus Pyogene. The aqueous extract of the same garlic was effective against the tested bacteria. Ethanolic extract of garlic and ginger showed the largest zone of inhibition of active growth at a concentration of 200 mg/ml against Staphylococcus aureusand Staphylococcus Pyogene. And also has largest zone of inhibition of active growth at a concentration of 200 mg/ml against Escherichia coli but partial active growth in Staphylococcus Fyptrium.

Keywords
effect garlic ginger tumeric extract different bacteria isolates
Filters
Institutions