Comparative Study of Allium Cepa, Zingiber Officinale And Allium Sativum for Its Antimicrobial Property
Anuja Sudhakar Zine*1, Nilesh Prabhakar Zine2
Antibiotic resistant bacteria are one of the major problems challenging the health care system in general. The antibacterial activity of fresh red and white Allium cepa (Onion) and Zingiber officinale (Ginger), garlic (Allium Sativum) juices against multidrug resistant bacteria viz: Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhi, Aerobacter aerogenes, Proteus vulgaricus pure cultures were investigated using agar well diffusion and agar dilution methods. All the bacteria were susceptible to the fresh garlic and white onion juice with the diameter of zones of inhibition ranging from 1.3cm-5.5cm while the test bacteria were not sensitive to the fresh ginger juice. The Minimum Inhibitory Concentration (M. I. C.) of garlic were low in ranging from 1.125 – 25 %v/v and that of white onion was 2.125- 50%v/v. This study indicates that the fresh juices of white onion (Allium cepa) and garlic possess significant antibacterial potency against multidrug resistant bacteria.
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