Anti Bacterial Effect of Aqueous and Ethanolic Extracts Ginger and Garlic Cloves on Selected Bacteria

The escalating threat of antibiotic resistance has necessitated innovative therapeutic strategies. This study evaluated the antibacterial efficacy of natural agents, ginger and garlic, known for their traditional medicinal uses, against various clinically significant bacteria such as Escherichia coli, Streptococcus spp., Klebsiella spp., and Staphylococcus aureus. In this study, ethanol and aqueous extracts of both agents were used.The study also employed agar well diffusion method which assessed antibacterial activity. Zones of inhibition for the ethanol extracts showed significant activity against all tested bacteria, with garlic demonstrating the most substantial zones of inhibition. In contrast, aqueous extracts displayed minimal antibacterial effects. The experiment was carried out in different concentrations of the extracts; 12.5mg/ml, 25mg/ml, 50mg/ml, and 100mg/ml. The results indicated that ethanol extracts of garlic inhibited bacterial growth with zones ranging from 7 to 24 mm, while ginger extracts showed zones of 7 to 15 mm. Aqueous extracts were less effective, generally exhibiting zones of inhibition of 7 mm or less. These findings suggest that garlic's ethanol extract, in particular, may serve as a potent antibacterial agent due to a larger zone of inhibition which indicated more robust antibacterial activity, suggesting the potential of these natural extracts in treating infections, especially in regions with limited access to conventional antibiotics. Smaller zone of inhibition observed in the aqueous extracts signifies reduced efficacy, underscoring the need for careful selection and preparation of herbal remedies to ensure effective doses. This study highlights the promise of traditional remedies in contemporary medical applications, warranting further investigation and standardization of these natural products.
Keywords; Antibacterial; Ginger; Garlic; Bacterial; Ethanol; Aqueous.