Department of Microbiology, D.A.V College, Lalitpur, Kathmandu, Nepal
*Corresponding Author: Kopila Shrestha, Department of Microbiology, D.A.V College, Lalitpur, Kathmandu, Nepal.
Received: August 27, 2021; Published: April 05, 2022
The prominent threat that the medical world, today, is facing are Antibiotic toxicity and Multi-drug resistivity. In my present study of antimicrobial activity of spices, they (spices) have been investigated as an alternative to antibiotics in order to summon these dares. To determine the antimicrobial activity of some selected important naturally grown spices against gram positive and gramnegative pathogenic bacteria, the study was done. The extracts of the spices were obtained by using absolute ethanol to carry out the antibacterial susceptibility assay using agar well diffusion method. Of the different spices tested Clove and Cinnamon were found to possess relatively higher antimicrobial activities. Extract of Clove showed broad spectrum of inhibition against all tested bacteria while extract of Cinnamon inhibited 80%. The MBC value ranged from 0.025 to 0.2 mg/ml. The lowest MBC (Minimal Bactericidal Concentration) value was given by extract of Clove against S. aureus and Bacillus sps and by Cinnamon against Bacillus sps. Gram positive bacteria were found to be more sensitive to spices than Gram negative bacteria. The research conducted suggests that these spice extracts have instrumental antibacterial roles that can be employed to control and forbid bacterial growth.
Keywords: Spices; Absolute Ethanol; Dimethyl Sulfoxide; Antibacterial Susceptibility Assay; Agar Well Diffusion Method
Citation: Kopila Shrestha. “A Study of Antimicrobial Activity of Some Spices". Acta Scientific Microbiology 5.5 (2022): 03-07.
Copyright: © 2022 Kopila Shrestha. 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.