Antibacterial Activity of Spices against Enterobacteriaceae

Authors

  • Romita Marwaha Student, Department of Clinical Research, CRB Tech, Pune. India
  • Pathan Azhar Khan Trainer, Department of Clinical Research, CRB Tech, Pune, India
  • Manadar Abhyankar Director, CRB Tech, Pune. India

Abstract

Present research work deals with the Study of Antibacterial Activity of Spices against Enterobacteriaceae (E.coli). Aqueous solution of Spices (Bay leaf (Laurus nobilis), Black pepper (Pippali nigrum), Cinnamon (Cinamomum verum), Clove (Syzygium aromaticum) and Star Anise (Illicium verum) was prepared and tested against Enterobacteriaceae (E.coli). Antibacterial activity of Spices was tested on E.coli by Disc diffusion method and antibacterial activity of each spice was observed in the form of zone of inhibition. Black pepper (Pippali nigrum)  showed 2cm antibacterial activity on E.coli as compared to Bay leaf (Laurus nobilis) 1.3cm and Star Anise (Illicium verum) 0.9cm. Cinnamon (Cinamomum verum) Clove (Syzygium aromaticum) and does not showed any antibacterial activity at the concentration of 10µl/disc. The results showed that the aqueous decoction of black pepper possesses great antibacterial potential (75%) as compared to aqueous decoction of bay leaf (53.4%) and star anise (18.1%).

Keywords:

Bacterial culture (E.coli), Spices [Bay leaf (Laurus nobilis), Black pepper (Pippali nigrum), Cinnamon (Cinamomum verum), Clove (Syzygium aromaticum), and Star Anise (Illicium verum), Agar Disc Diffusion Method

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Published

05-01-2015
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How to Cite

Marwaha, R., P. A. Khan, and M. Abhyankar. “Antibacterial Activity of Spices Against Enterobacteriaceae”. Journal of Innovations in Pharmaceutical and Biological Sciences, vol. 2, no. 1, Jan. 2015, pp. 34-44, https://jipbs.com/index.php/journal/article/view/38.

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Research Article