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DETERMINATION OF ANTIBACTERIAL ACTIVITY OF COMMONLY USED SPICES IN LOCAL CUISINE OF BANGLADESH (Pages : 20 - 25)

M.A.M. MONDOL

Wide spread development of resistance in human pathogens against common antibiotics due to irrational usages. Such concern necessitates searching for new antibiotics from potentially effective, safer and natural alternative sources. 17 spices used in local cuisine of Bangladesh were selected for the evaluation of their antimicrobial activity. Antibacterial activity of methanol extracts of these spices were tested against one strain of Gram positive (Staphylococcus aureus) and three strains of Gram negative (Pseudomonas aeruginosa, Escherichia coli and Proteus sp.) multidrug resistant bacteria at a concentration of 1 mg/disc. Black pepper, cinnamon and green cardamom extracts were only moderately active against S. aureus. These active spice extracts may be used as a source of natural alternatives of conventional antibiotics to treat multidrug resistant bacteria.Download


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