Antimicrobial Properties of Ginger (Zingiber officinale L) and Garlic (Allium sativum) on Staphylococcus aureus and Pseudomonas aeruginosa

Victor Kasi Robinson

doi:10.5455/EJMID.20241011105548

Abstract
Isolates of Staphylococcus and Pseudomonas species have been implicated in different diseases and have continued to persist due to their ability to resist antibiotics. The antimicrobial properties of Zingiber officinale and Allium sativum was investigated. S. aureus and P. aeruginosa were obtained from the Microbiology department. Methanol, ethanol and aqueous were the solvents used for the extraction. The disc diffusion method was used in determining the antimicrobial activity of the extract. The zone diameter of ethanol extract of garlic on Staphylococcus and Pseudomonas was 0.0±0.0 to 19.5±0.4 and 0.0±0.0 to 30.5±0.7mm, respectively. The zone diameter of methanol extract of garlic on Staphylococcus and Pseudomonas was 0.0±0.0 to 17±0.7 and 0.0±0.0 to 32±5.7mm. The zone diameter of ethanol extract of ginger on Staphylococcus and Pseudomonas was 0.0±0.0 to 14.5±0.7 and 0.0±0.0 to 26±1.4mm, while the zone diameter of methanol extract on Staphylococcus and Pseudomonas was 0.0±0.0 to 20.5±2.1 and 0.0±0.0 to 28.5±0.7 mm, respectively. The zone diameter of fresh (aqueous) extract of ginger on Staphylococcus and Pseudomonas was 0.0±0.0 to 21±1.4 and 0.0±0.0 to 14.0±1.4mm. The antibacterial activity of the extracts was concentration dependent. High concentrations displayed better antibacterial activity than low concentrations. More so, the ethanol extract displayed better antibacterial activity than the methanol and aqueous extracts on the isolates. Ginger and garlic is recommended for use in controlling infections associated with these isolates. further studies on their mechanism of action is recommended.

Key words: Zingiber officinale, Allium sativum, antimicrobial activity, S. aureus, P. aeruginosa