ANTIBACTERIAL ACTIVITY OF GARLIC. ONION AND GINGER AGAINST CONTAMINANTS OF FERMENTED MILKEBENEZER JEYAKUMAR, RUBINA LAWRENCE AND SHAFAAT AHMAD
The antibacterial effect of garlic, onion and ginger extracts were tested against various bacteria viz., Staphylococcus aureus, Enterocacus fivealis, Salmonella enlerilidis, Mier. roma Wens, Bacellm BthiiIIS wrens and Escharithia MI using agar diffusion method. Different concentrations (1%2 %.3%, 4 and neat) of garlic, onion and ginger extracts were used to test against the pa thogenic bacteria. Garlic extract was found to be significantly effective at all concentrations while onion was found effective from 2% Concentrations. Ginger was found b be least effective among the three extracts. Garlic was found to be most effective against the test organisms in comparison to onion and ginger.
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