Evaluation of Synergistic Effect of Ginger, Garlic, Turmeric Extracts on the Antimicrobial Activity of Drugs against Bacterial Pathogens

The present work was carried out to determine the antimicrobial potential of spices and to study whether the crude extracts of spices exhibit any synergistic effect when used in combination with antibiotics. All extracts were most effective against E. coli. The ethanolic extract of turmeric exhibited maximum antimicrobial potential against E. coli (29.3±0.17 mm) followed by garlic (25±0.17 mm) and ginger(21.0±0.34 mm). Amongst methanolic extracts garlic exhibited maximum potential (15.8±0.19 mm) followed by that of ginger (15.0±0.12 mm) and turmeric (11.6±0.17 mm). The aqueous extract of turmeric was most effective against E. coli (14.3±0.21 mm) followed by ginger (13.0±0.16 mm) while aqueous extract of garlic showed maximum antimicrobial potential against Staphylococcus (12.6±0.13 mm). Maximum isolates were observed to be resistant to clindamycin, oxacillin and ampicillin. The crude extracts showed synergistic effect with antibiotics in exhibiting antimicrobial potential against bacterial pathogens. This synergistic effect can be used to design good therapeutic approach to combat with bacterial pathogens.