Bactericidal Activity of Black Pepper, Bay Leaf, Aniseed & Coriander Against Clinical Isolates

Authors

  • Fasiha Saeed Jinnah University for Women, Karachi
  • Naila Kanwal Jinnah University for Women, Karachi
  • Sayyada Ghufrana Nadeem Jinnah University for Women, Karachi
  • Shazia Tabassum Hakim Jinnah University for Women, Karachi

Keywords:

Black pepper (Piper nigrum), Aniseed (Pimpinella anism), Coriander (Coriandrum sativum) and Bay leaf (Laurus nobilis)

Abstract

Since ancient times spices and herbs have been used as food additives and also as flavoring agents and possess antimicrobial activity against different micro organisms and food pathogens. Different factors influence the antimicrobial activity of spices including type of spices or herbs, their chemical composition, content of extracts and essential oils and the type of micro organisms against they are used.The present study was evaluated to determine the antimicrobial potential of spice extracts of Black pepper (Piper nigrum), Coriander (Coriandrum sativum), Aniseeed (Pimpinella anism) and Bay leaf (Laurus nobilis) against Gram positive and Gram negative microorganisms. The study was performed disc diffusion method , the extract of Black pepper, Coriander, Aniseed and Bay leaf exhibits antimicrobial activity against all tested microorganisms with an inhibition zone diameter (IZD) ranging from 22mm to 16mm.The inhibitory effect was found in all tested microorganism except against Pseudomonas which shows resistance to spice extract.

Author Biographies

Fasiha Saeed, Jinnah University for Women, Karachi

Department of Microbiology

Naila Kanwal, Jinnah University for Women, Karachi

Department of Microbiology

Sayyada Ghufrana Nadeem, Jinnah University for Women, Karachi

Medical Mycology Research And Reference Laboratory

Shazia Tabassum Hakim, Jinnah University for Women, Karachi

Virology and Tissue Culture Laboratory

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Published

2013-01-11

Issue

Vol. 4 No. 1 (2013): Volume 4 (1), January 2013

Section

Articles

License

Creative Commons License
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.