ISSN 2736-1624
Frontiers of Agriculture and Food Technology ISSN 7295-2849 Vol. 9 (11), pp. 001-003, November, 2019. © International Scholars Journals
Short Communication
Studies on the antimicrobial effects of garlic (Allium sativum Linn), ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn)
Onyeagba R.A.1*, Ugbogu O.C. 2, Okeke C.U. and Iroakasi .O.1
1Department of Microbiology, Abia State University, PMB 2000 Uturu, Nigeria
2Department of Botany, Abia state University,PMB 2000 Uturu, Nigeria.
Accepted 15 August, 2019
Abstract
The antimicrobial effect in vitro of aqueous and ethanolic extracts of garlic (Allium sativum Linn.), ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn.) juice were assayed against Staphylococcus aureus; Bacillus spp., Escherichia coli and Salmonella spp. All the test organisms were susceptible to undiluted lime-juice. The aqueous and ethanolic extracts of garlic and ginger singly did not inhibit any of the test organisms. The highest inhibition zone of 19 mm was observed with a combination of extracts on Staphylococcus aureus. Salmonella spp were resistant to almost all the extracts except lime.
Key words: Antimicrobial, ginger, garlic, lime, concoctions.