Abstract:

Objective: To investigate combined antibacterial effects of the extracts of garlic and ginger in vitro. Methods: The
extraction of garlic was obtained by enzymolysis, the in vitro bacteriostatic activities of the extracts of garlic and ginger were detected
by Kirby-Bauer (K-B) method, the minimum inhibitory concentrations (MIC) were detected by macro dilution method, and combined
antibacterial effects were detected by micro dilution method. Results: The inhibition zone diameters on the experimental strains of
garlic extract were statistically greater than that of the ginger extract. MICs of garlic extract on ATCC 25923, ATCC 90029 and
clinical isolated 1420 were lower than those of the ginger extract. For combined use of garlic extract and ginger extract, data showed
unrelated effect on standard strain ATCC 25923, synergetic effect on clinical isolated drug-resistant strain 1420, and addition effect
on ATCC 90029. Conclusion: The garlic and ginger extracts have antimicrobial effect to gram-positive bacteria, gram-negative
bacteria and fungi in experiment. The antibacterial effect of garlic extract was significantly stronger than that of the ginger extract. The
antibacterial effects were reinforced and drug consumption decreased when combined use of garlic and ginger extracts on methicillinresistant
Staphylococcus aureus 1420 and Candida albicans ATCC 90029.

Key words: garlic extract, ginger extract, K-B method, MIC, joint antibacterial effect