Antimicrobial Activity of Zingiber officinale Root Extract Against Animal-Derived Isolates of Escherichia coli and Staphylococcus aureus

Abstract

The purpose of this study was to determine the antimicrobial activity of Zingiber officinale (ginger) root extract using in vitro techniques, to measure its impact against Escherichia coli and Staphylococcus aureus isolates from fecal samples that were collected from sheep. Extracts were obtained using ethanol at the following concentrations were 60%, 70%, 80%, 90%, and 100%, and were subjected to testing using the agar well diffusion method.
The results indicated that there was a significant concentration level effect (p < 0.05) was observed against both tested microorganisms. S. aureus was more inhibited than E. coli, producing a range of 23 - 33 mm inhibition at the 60 and 100 percent concentrations, respectively. E. coli was inhibited less than S. aureus, inhibiting E. coli, with inhibition zones of 18 mm at 60% concentration and 29 mm at 100 percent concentrations, respectively.
The inhibition of S. aureus at concentrations greater than or equal to 70 percent (≥25 mm) and this may indicate a strong concentration and level of antimicrobial activity that approaches standard antibiotics as a result of the zone of inhibition values. a significant antimicrobial effect, there is a large level antimicrobial effect of ginger extract, and the antimicrobial effect was even greater against Gram-positive bacteria (p < 0.01).
These findings of this study suggest the potential use of the ginger extract as an antimicrobial for preserving foods and for topical therapeutics and the need for further specific testing for the bioactive compounds and resistant strains.