Assessment of Antimicrobial Properties of

ABSTRACT Spices are key ingredients of Indian food as it enhance flavour of the food. Apart from this, they have antimi-crobial and preservative properties too. In this study, the antibacterial activity of n-hexane and water extracts of Zingiber officinale (ginger) was evaluated against Escherichia coli and Bacillus subtilis. Different concentrations of both the ex-tracts were tested for studying dose dependent pattern of antibacterial activity of the ginger extract. Results indicated that Zingiber officinale has retained its antibacterial property in both the extraction system. n-hexane extract of ginger at high concentration was found to be most effective in controlling bacterial growth in the form of zone of inhibition, indicating its dose dependent nature