Abstract:
In the present work, the antibacterial activity of five commercial vegetable extracts (
Allium sativum, Chamaemelum nobile, Thymus vulgaris, Zingiber officinale and
Ricinus communis) was evaluated against
Staphylococcus aureus and
Escherichia coli by the agar diffusion method, and the microdilution for the determination the minimum inhibitory concentration. For Vincent's method, the diameters of inhibition range between 6 and 20 mm against
Escherichia coli, in contrary for
Staphylococcus aureus, the extracts were inactive except garlic extract which is weakly inhibited. The determination of the minimum inhibitory concentration shows that the highest activity was recorded to thyme extract against
Escherichia coli (108.75 mg / ml), but for
Staphylococcus aureus, 350 mg / ml of garlic extract was necessary for its inhibition.
