Study of Bacillus cereus Antimicrobial Activity in Ginger Extract
Keywords:
Zingiber officinale, Bacillus cereus, Antibacterial activityAbstract
Abstract
Ginger is a popular herb used to enhance the flavor of food and beverages, as well as in various health products. Besides its culinary uses, ginger possesses numerous intriguing health properties. It has anti-oxidative properties that help reduce inflammation in the body and exhibit antibacterial effects, making it effective in preventing bacterial infections in the digestive system. Bacillus cereus is one of the common bacteria found in food and is a primary cause of foodborne illnesses, leading to symptoms such as vomiting and diarrhea. The conventional treatment for such diseases often involves antibiotics synthesized from chemical compounds, which can be costly due to importation. The exploration of herbal remedies has emerged as a cost-effective alternative. The objective of this study is to investigate the antibacterial properties of Bacillus cereus. The extract was obtained from ginger rhizomes (Zingiber officinale) using the maceration method with 95% ethanol. The results revealed that the crude ethanol extract of ginger 10 mg/ml had inhibitory effects on the growth of Bacillus cereus when cultivated in an MHA culture medium, resulting in an inhibition zone of 10-15 millimeters when tested with the disc diffusion method at concentrations of 100-300 µg/disc. Furthermore, the extract's ability to inhibit the bacteria was determined using the microdilution method, yielding MIC and MBC values of 625 and 1,250 µg/ml, respectively. The antimicrobial activity of this substance is lower than that of Oxacillin, which has MIC and MBC of 8 and 16 µg/mL, respectively. Therefore, ginger is a valuable herb with various nutritional and health benefits, making it a popular choice for improving overall well-being. Additionally, its cultivation for the production of herbal remedies offers opportunities to increase its value for farmers.
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