Determination of the antibacterial activity of clove and ginger on resistant strains of Pseudomonas Aeruginosa and Staphylococcus Aureus Department: Microbiology By: PRINDYTECHNIE Project ID: 8934 Rating: (5.0) votes: 1Rate this project12345 Price:₦5000 Get the Complete MaterialAbstractAntibiotic resistance is a significant concern in modern medicine, particularly with pathogens like Pseudomonas aeruginosa and Staphylococcus aureus. Both organisms can cause severe infections and are known for their ability to develop resistance to multiple antibiotics. Natural compounds derived from plants, like clove (Syzygium aromaticum) and ginger (Zingiber officinale), have been studied for their antibacterial properties. The purpose of this research work is to determine the antibacterial activity of Clove and Ginger on resistant strains of Pseudomonas aeruginosa and Staphylococcus aureus. Clove (Syzygium aromaticum) and ginger (Zingiber officinale) are two commonly used. The antibiotic susceptibility testing was performed using the Kirby-Bauer disc diffusion method, and interpretation was based on CLSI guidelines. From the findings, the antimicrobial activity was determined by measuring the zones of inhibition (IZD) around the wells. The results are presented as mean ± standard deviation of duplicate measurements. All plant extracts showed significant inhibition zone diameter against S. aureus and P. aeruginosa at all concentrations except at 25mg/ml. Methanolic extracts of clove did not record any inhibition zone against P. aeruginosaat 25mg/ml. All plant extracts showed significant inhibition zone diameter against S. aureus and P. aeruginosa at all concentrations except at 25mg/ml. Ethanolic extracts of Ginger did not record any inhibition zone against S. aureusat 25mg/ml, while of Cloveextract failed to record any inhibition zone against P. aeruginosaat 25mg/ml. However, both clinical isolates exhibited significant multidrug resistance profiles. Future research should focus on isolating and characterizing specific compounds from clove and ginger that are responsible for their antibacterial activity. Combining natural products with conventional antibiotics or other therapies could offer a more effective approach to treating infections, potentially reducing the need for high doses or extended durations of antibiotics....Preview Download Preview +Other Microbiology project topics and materials you might be interested in»Isolation and identification of microbes associated with spoilage bread»Bacterial analysis of urine polluted environment in federal polytechnic Nekede, Owerri»Microbiological quality of palm kernel fruits»Microbiological evaluation of home made grape juice»Therapeutic potential of Moringa Oleifera leaves»Antibacterial activity of honey on staphylococcus aureusescherichia coli and streptococcus pyogen isolated from wound»Phytochemical screening and antimicrobial assessment of Spondias Mombin (Ijikara)»Bacteriological monitoring of abattoirs in Ehime Mbano in Imo state»Proximate, selected vitamins, and minerals analysis of Moringa Oleifera»Biodeterioration of natural and artifical stone»The effect of crude avocado and pawpaw leaves extract on kidney function of guinea pigs»Isolation and characterization of fungi associated with the spoilage of corn grown in farms in Rukpokwu community»Microbial examination of raw meat obtained at main abattoir, Offa»Isolation and identification of bacterial aerosols bioaerosols dump sites in Yenagoa»Incidence of staphylococcus and salmonella species in Kunuaya retailed in Yenagoa