ANTIMICROBIAL ACTIVITIES OF GARLIC AND GINGER EXTRACTS
By
OSUAGWU CHIKODILI
Presented To
Department of
Science Laboratory Technology
ABSTRACT
Garlic (Alliums Sativum) and Ginger (Zingiber officinale) is hardy perennial of Asiatic origin, belonging to the plant family liliaceae. They are grown in northern Nigeria as medicine for both human and animals. They are primarily used for seasoning and also for its medicinal property. Anti-microbial activities of garlic and ginger were carried out using the following microorganisms: staphylococcus aureus and streptococcus pyogenes.
The media used in culturing them was blood agar. When the organism was at exponential phase of growth, extracts of ginger and garlic were made using decoction method. The extracts was placed according to the two demarcated division made on the plates. And was allowed for 24hrs of incubation, then after that, observation was made from the plates. From the observation, it was discovered that both microorganism were sensitive, but their degree of sensitivity of staphylococcus aureus is slightly more than that of streptococcus pyogenes after sub culturing. Conclusively, we encourage or advise people seriously to go more in adding this species in of their meal. This is because; they contain so many active ingredients, which resist the activities of microorganism.
TABLE OF CONTENT
Title page
Dedication
Acknowledgement
Certification
Abstract
Table of content
CHAPTER ONE
1.0 Introduction
1.1 Background information and definition
1.2 Statement of problems
1.3 Aim and objectives of the study
1.4 Working hypothesis
1.5 Limitations of the study
CHAPTER TWO
2.0 LITERATURE REVIEW
CHAPTER THREE
3.0 Materials and method
3.1 Methodology
3.2 Impregnating the plate with extracts
CHAPTER FOUR
4.0 RESULT
CHAPTER FIVE
5.0 DISCUSSION
CHAPTER SIX
6.0 CONCLUSION AND SUGGESTION
REFERENCE
