This study on the antimicrobial effects of Allium sativum (garlic) and Zinger officinale (ginger) on pathogenic bacteria was conducted. The result of zone of inhibitions of Ethanolic extracts of the Allium sativum (garlic) and Zinger officinale (ginger) as described in the material and methods is presented.
The zone diameter of inhibition in millimeter of Ethanolic extracts of Allium sativum (garlic) and Zinger officinale (ginger) at concentration of 500 mg/ml against Staphylococcus aureus shows that Allium sativum (garlic) and Zinger officinale (ginger) met the standard of the antibiotic used as the positive control (chloramphenicol) with 25.0±1.0 mm each. Meanwhile Salmonella typhi had significant zone diameter of inhibition (21mm, 22 and 24mm against Zinger officinale (ginger) and Allium sativum (garlic) respectively at concentration of 500mg/ml.
Two of the extracts which include Allium sativum (garlic) and Zinger officinale (ginger) had the minimum inhibition concentration (MIC) of 125 mg/ml against Staphylococcus aureus and which correlate with the control (Cloramphenicol). Meanwhile Zinger officinale (ginger) had MIC of 250 mg/ml against Salmonella typhi respectively. The Minimum bactericidal concentration of the extracts shows that only Allium sativum (garlic) have the least value of 250 mg/ml which correlates with the standard antibiotic (chloramphenicol) used as control against Salmonella typhi while the rest of the other plant extracts which include Zinger officinale (ginger) had 500 mg/ml each as MBC against Salmonella typhi. Similarly, both Allium sativum (garlic) and Zinger officinale (ginger) had MBC of 250 mg/ml which also correlates with the standard antibiotics drug (Cloramphenicol).
Table of Contents
- CHAPTER ONE: Introduction
- CHAPTER THREE: Material and Method
- CHAPTER FOUR: Results
- CHAPTER FIVE: Discussions and Conclusions
Objectives and Key Themes
This study aims to determine the antimicrobial effects of garlic (Allium sativum) and ginger (Zingiber officinale) on pathogenic bacteria, specifically Salmonella typhi and Staphylococcus aureus. It will investigate the minimum inhibitory and bactericidal concentrations of these plant extracts against the target bacteria.
- Antimicrobial properties of garlic and ginger
- Minimum inhibitory concentration (MIC) of plant extracts
- Minimum bactericidal concentration (MBC) of plant extracts
- Historical and traditional use of medicinal plants
- The search for alternatives to synthetic antibiotics
Chapter Summaries
CHAPTER ONE: Introduction: This chapter sets the stage for the study by highlighting the growing problem of antibiotic resistance and the urgent need for alternative treatments. It introduces ginger (Zingiber officinale) and garlic (Allium sativum) as potential antimicrobial agents, citing their long history of use in traditional medicine and their readily available and generally safe nature. The chapter clearly states the aim of determining the antimicrobial effects of both plants on specific pathogenic bacteria, Salmonella typhi and Staphylococcus aureus, and outlines the specific objectives of the study, focusing on determining MIC and MBC values.
CHAPTER THREE: Material and Methods: [This section would contain a summary of the materials and methods used in the study. Since the provided text excerpt does not contain the details of Chapter Three, a summary cannot be created here. This would typically include details about bacterial strains used, preparation of plant extracts, antimicrobial assays conducted (e.g., broth dilution method), and statistical analyses employed.]
CHAPTER FOUR: Results: [This section would contain a summary of the results obtained from the experiments. Since the provided text excerpt does not contain the details of Chapter Four, a summary cannot be created here. This section would typically present data on the antimicrobial activity of garlic and ginger extracts, including MIC and MBC values for both Salmonella typhi and Staphylococcus aureus, and potentially include tables and figures illustrating the findings.]
Keywords
Antibiotic resistance, Allium sativum, Zingiber officinale, Salmonella typhi, Staphylococcus aureus, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antimicrobial activity, medicinal plants, traditional medicine.
Frequently Asked Questions: Antimicrobial Effects of Garlic and Ginger
What is the main focus of this study?
This study investigates the antimicrobial effects of garlic (Allium sativum) and ginger (Zingiber officinale) against the pathogenic bacteria Salmonella typhi and Staphylococcus aureus. The primary aim is to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of these plant extracts.
What are the key themes explored in this research?
Key themes include the antimicrobial properties of garlic and ginger, the determination of MIC and MBC values for the plant extracts against the target bacteria, the historical and traditional use of these plants in medicine, and the search for alternatives to synthetic antibiotics in the face of growing antibiotic resistance.
What are the objectives of the study?
The study aims to determine the MIC and MBC values of garlic and ginger extracts against Salmonella typhi and Staphylococcus aureus. This will provide quantitative data on the antimicrobial potency of these plant extracts.
What is included in the "Introduction" chapter?
The introduction sets the context by discussing the increasing problem of antibiotic resistance and the need for alternative treatments. It introduces garlic and ginger as potential antimicrobial agents, highlighting their traditional medicinal uses and readily available nature. The chapter clearly states the study's aim and specific objectives.
What information is expected in the "Materials and Methods" chapter?
This chapter would detail the materials and methods used in the study. This would include information on the bacterial strains, preparation of plant extracts, antimicrobial assays (e.g., broth dilution method), and the statistical analyses employed.
What kind of information is presented in the "Results" chapter?
The results chapter would present data on the antimicrobial activity of garlic and ginger extracts, including MIC and MBC values for both Salmonella typhi and Staphylococcus aureus. Tables and figures would likely be used to illustrate the findings.
What are the key words associated with this research?
Key words include: Antibiotic resistance, Allium sativum, Zingiber officinale, Salmonella typhi, Staphylococcus aureus, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antimicrobial activity, medicinal plants, traditional medicine.
What is the overall purpose of this research?
The research seeks to explore the potential of garlic and ginger as natural antimicrobial agents, providing scientific data to support their traditional uses and potentially contributing to the development of alternative treatments to combat antibiotic-resistant bacteria.
- Quote paper
- Bamidele Ijigbade (Author), 2022, Antimicrobial Effects of Allium Sativum (Garlic) and Zinger Officinale (Ginger) on Pathogenic Bacteria, Munich, GRIN Verlag, https://www.grin.com/document/1320355
