Main Article Content
Abstract
n this study, the in vitro antimicrobial activity of four different solvent (ethanol, methanol, acetone, and aqueous) extracts of ten spices named Chilli, Turmeric, Dhania, Clove, Methi, Black pepper, Zira, Hing, Garlic and Fennel seed against some pathogenic bacteria (Escherichia coli (MTCC 569), Klebsiella pneumoniae (MTCC 4032), Bacillus cereus (MTCC 7166), Vibrio cholera (MTCC3906) and Shigella sp. (MTCC 9543)) were investigated. Among the selected species Zira, Hing, Garlic and Fennel seed show significance antimicrobial activity against all selected microbes in aqueous extracts. Further the species Turmeric, Dhania and Clove showed less effectiveness against Bacillus cereus and Shigella sp. in aqueous extract. However, the Chilli extract showed no significant activity for experimental organisms. Among all the spices Garlic showed the highest antimicrobial activity meaning highest zone of inhibition (08 mm) where as antibiotic, Ceftriaxone showed the activity 12 mm. The MIC of aqueous extract of Garlic was tested against all microorganisms. The dilution concentration (MIC) results exhibited significant at 1/40