Comparative studies of antibacterial effect of some antibiotics and ginger (Zingiber officinale ) on two pathogenic bacteria

Abstract

This study investigated the comparative effect of ginger (Zingiber officinale) and some antibiotics on two pathogenic  bacteria. The plant extracts were prepared by weighing the plant leaves and root (20, 40, 60, 80 and 100 g) into 100 mls  of water and ethanol (at g/100 ml) and grounded to determine the extract concentrations. Serial  dilutions of the antibiotics used were prepared to determine the various antibiotic concentrations. The results obtained showed that ginger extract of both the plant and root showed the highest antibacterial activity againstStaphylococcus aureus and Streptococcus pyogenes while the three antibiotics used (chloramphenicol, ampicillin and tetracycline) were also active but at less extent compared to ginger extract. The concentration of the plant extract had significant effect on the zone of inhibition on both organisms. The  concentration of the three antibiotics had significant effect on the zone of inhibition for both organisms. This result showed that ethanol extracts of ginger both leaf and root can be used alongside conventional antibiotics to fight agents of infections that are so prevalent in the hospitals.   Key words: Ginger, zone of inhibition, extract, antibacterial.