Antimicrobial resistance profile and antibacterial activity of ginger and garlic extract on diary isolated E. coli And Salmonella typhii
1 Department of Science Laboratory Technology Microbiology Option, the Oke Ogun Polytechnic, Saki.P.M.B 021, Saki.
2 Department of Pure and Applied Biology, Microbiology Option, Ladoke Akintola University of Technology, P.M.B 4000, Ogbomosho, Nigeria
3 Department of Zoology, Parasitology Unit, University of Ibadan, Ibadan Nigeria.
4 Department of Food Science Technology, the Oke-Ogun Polytechnic, Saki.
5 Department of Microbiology, University of Ibadan, Nigeria.
6 Department of Zoology, Cellular Parasitology Unit, University of Ibadan, Nigeria
Research Article
World Journal of Advanced Research and Reviews, 2020, 06(01), 153-158
Article DOI: 10.30574/wjarr.2020.6.1.0015
Publication history:
Received on 20 January 2020; revised on 21 April 2020; accepted on 22 April 2020
Abstract:
This study investigated the in vitro comparative assessment of antibacterial activity of ginger (Zingiber officinale) and garlic (Allium sativum). Four different extracts were prepared (ethanol, n-hexane, ethanol + waters, aqueous extracts) of ginger and garlic to determine the antibacterial action against rising spates of resistance to Escherichia coli and Salmonella spp. which were isolates from raw milk of cattle using disc diffusion method. The bacterial strains used was identified and characterized by standard bacteriological method (colonial morphology, biochemistry), PCR and Sanger Sequencing Techniques (molecular). Both garlic and ginger were identified at FRIN in Ibadan and then concentrated at Department of Pharmaceutical Chemistry, University of Ibadan. The extracts of both ginger and garlic showed remarkable resistance against both organisms with no inhibitory zone while the synthetic antibiotic used as control (Chloramphenicol) was sensitive against the two test microorganisms. The result obtained was subjected to statistical ANOVA at P≥ 0.05 level of significance. Although both plants have been reported to have anti-bacterial properties but this study contrasted this assertions making its recommendation as plants of choice in ameliorating bacterial infection as a cause for re-examination.
Keywords:
Ginger (Zingiber officinale); Garlic (Allium sativum); Anti-bacterial; Assessment; Disc diffusion
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