Evaluation of Antibacterial Activity of some Indian Herbal Extracts

dc.contributor.authorKavitha, R
dc.contributor.authorValli, C
dc.contributor.authorKarunakaran, K
dc.contributor.authorVijayarani, K
dc.contributor.authorAmutha, R
dc.contributor.authorTANUVAS
dc.date.accessioned2020-07-29T06:05:52Z
dc.date.available2020-07-29T06:05:52Z
dc.date.issued2020-07
dc.descriptionTNV_IJCMAS_2020_9(7)17-24en_US
dc.description.abstractSixteen traditional medicinal herbs that are used in Indian traditional medicine and which are commonly available in Tamil Nadu were collected for the study. Different medicinal parts of the herbs were selected and dried and grounded under aseptic condition. To determine the in vitro antimicrobial effect, aqueous and ethanol extracts were prepared and tested against Staphylococcus aureus, Escherichia coli, Salmonella entitidis and Clostridium perfringens. Allium sativum bulbs (Garlic) showed significantly higher zone of inhibition against Staphylococcus aureus, Escherichia coli and Salmonella entitidis when compared with Syzygium aromaticum bud (Clove). Other extracts evinced no zone of inhibition. In the case of Clostridium perfringens, Syzygium aromaticum bud (clove) was the only herb showed zone of inhibition. Among the ethanol extracts tested Syzygium aromaticum bud (Clove) showed significantly (p<0.05) higher zone of inhibition against Staphylococcus aureus, Escherichia coli and Salmonella entitidis. Murraya koenigii leaves (Curry leaves) was found to have highest zone of inhibition against Clostridium Perfringens.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810150039
dc.keywordsAntibacterial activity, Indian herbs, Herbal extractsen_US
dc.language.isoenen_US
dc.pages17-24en_US
dc.relation.ispartofseries;7
dc.subjectVeterinary Scienceen_US
dc.titleEvaluation of Antibacterial Activity of some Indian Herbal Extractsen_US
dc.title.alternativeInternational Journal of Current Microbiology and Applied Sciencesen_US
dc.typeArticleen_US
dc.volume9en_US
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