Skip to main content
Chemical and Biological Technologies in Agriculture

Table 10 Antimicrobial activity of the aqueous extracts from ginger peels

From: Chemical constituents and biological activities of different extracts from ginger plant (Zingiber officinale)

Ginger

Antimicrobial activity (mm)

Escherichia coli

Salmonella sp

Staphylococcus aureus

Bacillus cereus

Cold water extract

5.5 ± 0.33c

6.0 ± 0.30b

8.4 ± 0.71b

4.3 ± 0.18c

Hot water extract

8.9 ± 0.62b

5.0 ± 0.24c

9.0 ± 0.79a

5.9 ± 0.34b

Novobiocin

–

–

8.5 ± 0.57b

18.5 ± 0.57a

Polymyxin

18.66 ± 0.57a

21.33 ± 0.57a

–

–

  1. Values are means of three replicates ± SE
  2. The values in the column followed by the same letter are not significantly different at P = 0.05
Back to article page