Antibacterial Activity of Indian Spices Against Escherichia coli

Abstract

The aim of the present investigation is to study the antibacterial activity of Indian spices such as clove, garlic, ginger, and two forms of tea that is a granular form of leaf and dust form of tea and green leaf tea. The antibacterial assay was done by collecting the concentrate of the spices, and the leaves extract against the test strain Escherichia coli and Staphylococcus aureus by agar gel diffusion inhibition technique. Since the zone of inhibition was observed in the case of all spices, clove, ginger, garlic showed a good inhibitory effect on Staphylococcus aureus and Tea extracts were effective on Escherichia coli.