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Case Report

In Vitro Antibacterial Activity of Different Extracts of Zingiber Officinale against Bacterial Isolates Responsible for Food Spoilage

Nas FS, Ali M, Ahmad AM

Correspondence Address :

Ali M
Microbiology Department
Kano University of Science and Technology Wudil Kano
Nigeria
Tel: +2347032967252
Email: alimuhd4real@gmail.com

Received on: May 24, 2018, Accepted on: July 02, 2018, Published on: July 09, 2018

Citation: Nas FS, Ali M, Ahmad AM (2018). In Vitro Antibacterial Activity of Different Extracts of Zingiber Officinale against Bacterial Isolates Responsible for Food Spoilage.

Copyright: 2018 Ali M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

  • Abstract

Abstract
Ginger (Zingiber officinale) is medicinal plant that has been widely used all over the world in food as spices. The study was aimed to investigate the phytochemical constituents and antibacterial activity of ginger extracts against some pathogenic bacteria responsible for food spoilage. The aqueous, ethanol and n-hexane extracts from ginger were prepared, screened for phytochemical analysis and tested for antibacterial activity against 6 pathogenic bacteria (Klebsiella pneumoneae, Salmonella typhi, Shigella spp, Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus). The result of phytochemical screening of the extracts showed that the Ginger extracts contain Alkaloid, Anthraquinone, saponin, phenol, Flavonoid, terpenoid and glycoside, steroid and reducing sugar, while resin was absent. Statistical analysis of the result showed that ethanol extract demonstrated highest antibacterial activity with average zone of inhibition of 13.77 +/- 2.16 mm among the isolates, followed by aqueous extracts (11.67 +/- 1.54 mm) while least average zone of inhibition was recorded by n-hexane extract (9.64 +/- 1.22 mm. Based on the susceptibility of the organisms to the extracts, E. coli was found to be the highest susceptible organisms with average zone of inhibition of 13.6 +/- 1.23 mm, followed Shigella (13.3 +/- 1.63 mm), Salmonella typhi (12.7 +/- 2.01 mm), S. aureus (12.5 +/- 1.82 mm), Pseudomonas (10.8 +/- 1.08mm) while least average zone of inhibition is shown by Klebsiella (9.2 +/- 1.66 mm). There is no significant different on the susceptibility of the organisms against the extracts at p<0.05. The results of present study have provided the justification for therapeutic potential of ginger and also used as dietary supplement for food  preservation.

Keywords: Ginger, Extract, Pathogenic bacteria, Antibacterial activity, Phytochemicals

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