Author : B. AHMED, LUMA
The Effect of Using Ethyl Alcohol Extract of Ginger and its Juice on Some Contaminating Microbes of Cow Milk
Al-Qadisiyah Journal For Agriculture Sciences,
2015, Volume 5, Issue 1, Pages 131-138
The study has been conduct to investigated effect of ethyl alcohol extract and its juice on some contaminating microbes cow milk such as, Escherichia colli , salmonella typhimurium, Pseudomonas fluorescens that have pathogen and spoiled effect on caw milk. The study has been carried out at College of Agriculture / University of Baghdad cooperation with Biotechnology and Research Center / University of Al-Nahrin. Concentrations of 1,2,3,4,5,10,20,30,40,50 % ethyl alcohol and ginger juice are prepared. Result show a positively inhibition correlating with concentration, being the halo diameter for S. typhimurium at 10 to 50 %concentration (11.19, 12.13 ,12.62 ,13.31 ,14.11 mm respectively). E. coli whereas its effect on are 8.96 , 10.90 , 11.37 , 12.12 , 12.56 mm for the same above concentration . On other hand, its effect on P. fluorescens, has tended to be lower value that is the concentration 10 to 50 % are 7.11 , 8.42 ,9.15 , 10.83 ,11.21 mm respectively. There is no significant effect on bacteria attributed the low concentration ( 1, 2 %). It has appear of that similar previous results when using sterilized by microbe filters. Inhibition is significantly increased by increasing concentration 5% probability . The results are not juice instead of extract and they are significant increment also with increasing the concentration in both sterilizing method. Hala diameter inhibition for filter sterilizing with 3% concentration are 0.00 ,2.01 and 3.3 mm for the three bacteria type respectively , while hala diameter inhibition with 50% concentration are 9.37, 11.91 and 12.70 mm for the three types respectively. Ginger juice which sterilized by autoclave for 3% is 0.00 mm while hala diameter inhibition with 50% are 8.29, 10.59 , and 11.35 mm for the three bacteria types respectively . Statistical analysis show significant differences in the effect of concentration between bacterial types for each concentration . In conclusion, the ginger extract and its juice have an inhibition effect on milk contaminating bacteria using 2%concentration. This effect is positively correlated with increasing concentrations for both mentioned matters .