Assessing the Inhibitory Potential of Natural Antimicrobials on Bacterial Cultures vs Commercial Antibiotics
Microbiology- Grade:
- 9
- Teacher:
- Alfred Santos
Antimicrobial resistance is a growing global health concern driven by antibiotic overuse, misuse, and limited development of new drugs. This project investigated whether common herbs like garlic, rosemary, and ginger demonstrate measurable antibacterial activity and could serve as potential complementary antimicrobial agents. Plant samples were soaked in acetone to extract bioactive compounds, concentrated using a rotary evaporator, and prepared for testing. Standardized bacterial lawns were created on sterile Petri dishes, and paper discs soaked in each extract were applied. After 24-hour incubation, zones of inhibition were measured to determine antibacterial effectiveness. Results showed that garlic produced the strongest antibacterial activity, with most zones in the susceptible range (>16 mm), while rosemary demonstrated moderate effectiveness and ginger showed the weakest inhibition. The antibiotic control produced the largest zones overall, validating the experimental method and confirming bacterial susceptibility. Statistical analysis indicated that the differences between treatments were significant. In conclusion, this study demonstrates that certain herbs—particularly garlic—possess measurable antibacterial properties. These findings highlight the potential of plant-based compounds as alternative or complementary treatments in response to rising antibiotic resistance and support further research into natural antimicrobial development.