ANTIBACTERIAL ACTIVITY OF DIFFERENT SPICES AGAINST S.AUREUS, E.COLI AND KLEBSELLA

Samia Parveen, Agha Mohammad Raza, Maria Nasrullah

Abstract


The plant extracts and phytochemicals, with antibacterial properties, have immense importance in therapeutic treatments. A research was conducted to find out the antibacterial activities of plant spices on G+ve and G-ve bacteria like S. aureus, E. coli, and Klebsella.. The plant spices used were: Clove (Syzygium aromaticum), Garlic (Allium sativum),Fennel (Foeniculum vulgare),Poppy seeds (Opium poppy),Coriander (Coriandrum sativum). Disc diffusion assay was employed for antibacterial susceptibility with decoctions prepared with 10g of spices in 100ml and 50ml of distilled water. With 100ml extract, Garlic was most active against S.aureus having inhibition zone of 9mm, Clove was found highly active against E.coli with inhibition zone of 10mm, coriander was most active against Klebsella with zone of inhibition 9mm in decoction of 100ml, and Poppy seeds were found to be most active against S.aureus with zone diameter of 11mm.Using 50ml decoction Poppy seeds have shown high activity against S.aureus with inhibition zone of 11mm.Clove formed the highest zone of inhibition of 11mm against E.coli. A zone of inhibition of 10mm was observed against Klebsella with Poppy seeds and coriander extracts. Hence the study revealed the importance of natural products to control bacteria, which are being a threat to human health.

Keywords


Spice extracts; Antimicrobial activity; E.coli; S.aureus; Klebsella and Zone of Inhibitions

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