Antimicrobial Activities of Garlic and Ginger Extracts

The study evaluates the Antimicrobial Activities of Garlic and Ginger Extracts. In achieving this aim, the following specific objectives were laid out to assess the antimicrobial effect of garlic against standard isolates of S. aureus and E. coli and determine the yield potential of solvents of garlic and ginger extracts, measuring of degree of sensitivity of staphylococcus aureus to garlic and ginger extracts respectively and examine the mixture of Garlic and ginger extracts. Garlic (Alliums Sativum) and Ginger (Zingiber officinale) is hardy perennial of Asiatic origin, belonging to the plant family liliaceae. They are grown in northern Nigeria as medicine for both human and animals. They are primarily used for seasoning and also for its medicinal property. Anti-microbial activities of garlic and ginger were carried out using the following microorganisms: staphylococcus aureus and streptococcus pyogenes. The media used in culturing them was blood agar. When the organism was at exponential phase of growth, extracts of ginger and garlic were made using decoction method. The extracts was placed according to the two demarcated division made on the plates. And was allowed for 24hrs of incubation, then after that, observation was made from the plates. From the observation, it was discovered that both microorganism were sensitive, but their degree of sensitivity of staphylococcus aureus is slightly more than that of streptococcus pyogenes after sub culturing. Conclusively, we encourage or advise people seriously to go more in adding this species in of their meal. This is because; they contain so many active ingredients, which resist the activities of microorganism.