Comparative Analysis of Antibacterial Properties of Clove and Ginger Extracts Using Gram Negative Bacteria E.coli

Abstract

Spices are predominantly used for their flavour, and aroma in foods and beverages. Since decades they are known to have diversified uses. The nutritional, anti-oxidant, anti-microbial and medicinal properties of spices have far-reaching implications. Clove is aromatic flower buds of a tree Syzygium aromaticum a commonly used spice. All over the world Clove has been used successfully since ages as it is one of the most effective antibacterial agent .Ginger (Zingeiber officinale) a member of family zingerbeceae is also known for its medicinal use. It is prescribed for treating headache, nausea, rheumatism and cold etc. It also has a capacity to eliminate harmful bacteria responsible for diarrhoea. Growth curve and well diffusion were the methods used for the study. In comparative study of clove and ginger it was found that both are equally effective in inhibiting the growth of E.coli. Escherichia coli commonly known as E.coli are the most common bacteria in human intestine, which helps in preventing the entry of pathogenic microorganisms. Thus it serves as a better experimental model for bacteriological and anti-microbial studies. Growth curve was studied with the help of optical density with the help of Elico CL63 Photometer. Growth curve method indicated that the sterile aqueous extract of clove was more effective than the sterile aqueous extract of ginger, whereas well-diffusion method also indicated that crude extract of clove is more effective than wet ginger extract.