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Abstract

IN-VITRO EVALUATION OF ANTIBACTERIAL ACTIVITY OF ALCOHOLIC EXTRACTS OF TEN SOUTH INDIAN SPICES AGAINST MULTI-RESISTANT GRAM POSITIVE AND GRAM NEGATIVE BACTERIA BY AGAR WELL DIFFUSION METHOD

Palaksha MN*1, David Banji2 &. Sambasiva Rao A1

1Aditya Institute of Pharmaceutical Sciences and Research, Surampalem, E.G.Dist-533437.

2Sri Siddaganga College of Pharmacy, Tumkur Karnataka-572102.

ABSTRACT

The present study aimed to investigate invitro antibacterial activity of ten south Indian spices includes leaves; Tulsi (Ocimum sanctum), bulbs; Garlic (Allium sativum), Onion (Allium cepa), fruits; Red chilly (Capscicum annum), Coriander (Coriandrum sativum), Mustard (Brssica nigra), Jeera (Cuminum cyminum), Black pepper (Piper nigrum) and rhizomes; Ginger (Zingiber officinale) and Turmeric (Curcuma longa)for their antibacterial activity against Streptomycin and Rifampicin resistant bacteria (Staphylococcus auraeus, Klebsilla pneumonia and Escherichia coli) by agar well diffusion method. In this study crude extract of these spices indicated better activity against multidrug resistant strains, where modern antibiotic therapy has limited effect. Black pepper (Piper nigrum) revealed good activity against Staphylococcus aureus, Onion (Allium cepa) revealed good activity against Klebsiella pneumonia, Jeera (Cuminum cyminum) showed best activity against Staphylococcus aureus and Escherichia coli, Amoxicillin was used as a standard drug.

Keywords: Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia, Antibacterial activity, Spices and Multi-Resistant.


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