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
Table of content
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
2.0 LITERATURE REVIEW
3.0 Materials and method
3.2 Impregnating the plate with extracts
6.0 CONLUSION AND SUGGESTION
Anti microbial substances are materials that have activity against
bacteria. There are many plant materials that show anti-microbial
activity against bacteria. Example includes garlic and ginger. Garlic
and ginger are odourferous plants belonging to a plant family lilacace,
with their botanical name Alliums Sativum and Zingiber Officinale
respectively. 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 (Yamoda, 1979).
The medicinal potency of garlic and ginger are due to their sulphuric
content believed to be responsible for their medicinal property (Blocll
et al, 1985). Garlic contains a glycoside, vitamin B, C, and D
allisatin II and I. It also contains volatile sulphur oil, which has a
vermifugal action (i.e. chemical agent that expels worm).
Anti microbial substance show major and minor similarities and
difficult to distinguish except through the use of sensitivity
techniques that will show clearly those slightest differences among
those substances. Anti microbial