Open AccessAntibacterial Activity of Indian Spices Against Escherichia coli
Publication year - 2020
Publication title -
proceedings international
Language(s) - English
Resource type - Journals
ISSN - 2668-6384
DOI - 10.33263/proceedings21.013013
Subject(s) - staphylococcus aureus , escherichia coli , antibacterial activity , agar diffusion test , agar , food science , traditional medicine , chemistry , minimum inhibitory concentration , biology , microbiology and biotechnology , bacteria , antimicrobial , biochemistry , medicine , genetics , gene
The aim of the present investigation is to study the antibacterial activity of Indian spices such as clove, garlic, ginger, and two forms of tea that is a granular form of leaf and dust form of tea and green leaf tea. The antibacterial assay was done by collecting the concentrate of the spices, and the leaves extract against the test strain Escherichia coli and Staphylococcus aureus by agar gel diffusion inhibition technique. Since the zone of inhibition was observed in the case of all spices, clove, ginger, garlic showed a good inhibitory effect on Staphylococcus aureus and Tea extracts were effective on Escherichia coli.