%0 Journal Article
%T Comparison of Individual and Synergistic Antimicrobial Activity of Common Spices against Certain Infectious Pathogen in Bangladesh
%A Sohana Parvin Chowdhury
%A Avijit Banik
%A Shahrin Akter Aurin
%A Sabera Saima
%J American Journal of Plant Sciences
%P 1599-1611
%@ 2158-2750
%D 2019
%I Scientific Research Publishing
%R 10.4236/ajps.2019.109113
%X <b><span style=\"font-family:Verdana;\">Aims:</span></b><span style=\"font-family:Verdana;\"> The aim of this undertaken investigation was designed to determine the
comparative antimicrobial potential of ethanol extract of six common</span><span style=\"font-family:Verdana;\">ly</span><span style=\"font-family:;\" \"=\"\"><span style=\"font-family:Verdana;\"> consumed spices such as
Garlic (</span><i><span style=\"font-family:Verdana;\">Allium sati</span></i></span><i><span style=\"font-family:Verdana;\">ly</span></i><i><span style=\"font-family:Verdana;\">vum</span></i><span style=\"font-family:;\" \"=\"\"><span style=\"font-family:Verdana;\">), Ginger (</span><i><span style=\"font-family:Verdana;\">Zingiber
officinale</span></i><span style=\"font-family:Verdana;\">), Turmeric (</span><i><span style=\"font-family:Verdana;\">Curcuma longa</span></i><span style=\"font-family:Verdana;\">),
Cinnamon (</span><i><span style=\"font-family:Verdana;\">Cinnamomum zeylanicum</span></i><span style=\"font-family:Verdana;\">), Cumin (</span><i><span style=\"font-family:Verdana;\">Cuminum</span></i></span><i><span style=\"font-family:;\" \"=\"\"> </span></i><i><span style=\"font-family:Verdana;\">cyminum</span></i><span style=\"font-family:;\" \"=\"\"><span style=\"font-family:Verdana;\">) and Black cumin (</span><i><span style=\"font-family:Verdana;\">Nigella sativa</span></i><span style=\"font-family:Verdana;\">).</span></span><span style=\"font-family:;\" \"=\"\"> </span><b><span style=\"font-family:Verdana;\">Method:</span></b><b><span style=\"font-family:;\" \"=\"\"> </span></b><span style=\"font-family:Verdana;\">This study includes, the efficacy of individual and
synergistic effect of these extracts that was tested against bacteria </span><span style=\"font-family:Verdana;\">by </span><span style=\"font-family:Verdana;\">agar well-diffusion method
employing 100</span><span style=\"font-family:;\" \"=\"\"> </span><span style=\"font-family:Verdana;\">¦Ì</span><span style=\"font-family:Verdana;\">L spices-extract solution per well </span><span style=\"font-family:Verdana;\">and </span><span style=\"font-family:Verdana;\">was conducted</span><span style=\"font-family:Verdana;\"> in</span><span style=\"font-family:Verdana;\"> (Centre </span><span style=\"font-family:Verdana;\">of</span><span style=\"font-family:Verdana;\"> Excellence Laboratory) Department of Microbiology, Primeasia University
during November 2018 to April 2019.</span><span style=\"font-family:;\" \"=\"\"> </span><span style=\"font-family:Verdana;\">Minimum inhibitory concentration (MIC) was
%K Spice
%K Antibacterial Activity
%K Ethanol Extract
%K MIC
%K MBC
%K Synergistic Effect
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=95156