Bactericidal Activity of Black Pepper, Bay Leaf, Aniseed & Coriander Against Clinical Isolates
Keywords:Black pepper (Piper nigrum), Aniseed (Pimpinella anism), Coriander (Coriandrum sativum) and Bay leaf (Laurus nobilis)
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.