Comparative Laboratory Study on Antimicrobial Effects of Fresh and Dry Ginger (Zingiber officinale), Taif, KSA

This work was done for estimation the degree of losing the antimicrobial activity for fresh and dry Ginger (Zingiber officinale) due to dryness proses and shelf life time stores. The experiments were done by exposure of some pathogenic microorganisms (MOs) to Ginger boil water extracts and detection of mortality rates of MOs. The experiments showed mortality rates for Staph. aureus were 36, 33, 30.7, 27.3 and 24.3, the total differences were...