Comparison of Anti - Microbial Effect of Pudina, Ginger and Clove Extract on Streptococcus Mutans and Enterococcus Faecalis: In-Vitro Study

Dr. Keyur Dhruv, Dr. Dwiti Patel, Dr. Panthi Patel

Abstract: Objective: To compare and evaluate the efficacy of alcoholic extracts of Pudina, Ginger and Clove extract on Streptococcus Mutans and Enterococcus Faecalis. Methods: An Experimental design, in vitro study, Lab setting was done. Methanolic extract of Pudina, Ginger and Clove were prepared by cold extraction method. The extract then diluted with an inert solvent, dimethyl formamide, to obtain concentration of 10% extract. The extract, were then subjected to microbiological investigation to determine a wider inhibition zone against Streptococcus mutans and Enterococcus Faecalis. The zone of inhibition was measured in millimeters. Results: At the Effect of 10 % concentrations of Clove, Mint & Ginger extracts on Enterococcus Faecalis & Streptococcus Mutans, 10% concentration of Ginger extract showed widest zone of inhibition among all three different ingredients. Conclusion: Ginger extract demonstrated highest antimicrobial property against Enterococcus Faecalis & Streptococcus Mutans amongst all three ingredients.

Keywords: Antimicrobial activity, Indian spices, Streptococcus Mutans, Enterococcus Faecalis