International Journal of Current Microbiology and Applied Sciences
ISSN: 2319-7706 Volume 2 Number 9 (2013) pp. 79-88
In vitro Studies on antibacterial activity of aqueous extracts of spices and vegetables against Bacillus licheniformis strain 018 and Bacillus tequilensis strain ARMATI
A.Khusro1 *, C.Aarti2 , J.P.Preetamraj1 , S.G.Panicker1
1Department of Plant Biology and Biotechnology, (PG. Biotechnology), Loyola College, Nungambakkam, Pincode-600034, Chennai, India 2Department of Biotechnology, M.S.Ramaiah College of arts, science and commerce, Pincode-560054, Bangaluru, India *Corresponding author e-mail:
The present study was conducted to investigate the antibacterial activity of commonly used spices and vegetables against two new strains isolated from poultry farm. Both the bacterial strains were found to be susceptible against the garlic (Allium sativum). Aqueous extracts of Zingiber of icinale, Allium cepa and Momordica charantia were less effective as compared to Allium sativum. The strains were resistant to aqueous extracts of Beta vulgaris. The maximum zone of inhibition were found in Bacillus licheniformis strain 018 of 27 mm and 20 mm throughAgar well diffusion method and Agar well diffusion method respectively against Allium sativum. Bacillus tequilensis strain ARMATI were sensitive to aqueous extracts of garlic showing 18 mm and 17 mm of zone of inhibition through Agar well diffusion and Agar disc diffusion method respectively. Garlic was found more effective against B. licheniformis strain 018 compared to B.tequilensis strain ARMATI. These results suggest that Allium sativum is a potential spice for controlling these two bacterial strains.
Spices extract; Vegetables extract; Antibacterial activity; Agar well diffusion method; Disc diffusion; Poultry farm bacteria.