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dc.contributor.advisorHossain, Mahboob
dc.contributor.authorRoza, Tasmia Azam
dc.contributor.authorAmin, Sumaiya
dc.contributor.authorSamanzar, Masaba
dc.contributor.authorAnnoor, Kazi Tanha
dc.date.accessioned2024-06-02T05:39:48Z
dc.date.available2024-06-02T05:39:48Z
dc.date.copyright©2023
dc.date.issued2023-09
dc.identifier.otherID 19236021
dc.identifier.otherID 19336032
dc.identifier.otherID 18236008
dc.identifier.otherID 18236004
dc.identifier.urihttp://hdl.handle.net/10361/23045
dc.descriptionThis thesis is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Biotechnology, 2023.en_US
dc.descriptionCatalogued from PDF version of thesis.
dc.descriptionIncludes bibliographical references (pages 41-42).
dc.description.abstractCurrently, pathogen-led infectious diseases and food poisoning caused by microbial spoilage are some of the biggest concerns for human health all over the world. However, the efficiency level of some antimicrobial agents that inhibit disease-causing microorganisms has weakened over time. This has given rise to the need for discovering new antimicrobial agents that can lower the rate of harmful microorganisms in food and medicine. This study focuses on the commonly consumed spices and investigates their antimicrobial effect on various multidrug-resistant organisms. Furthermore, it focuses on comparing the effectiveness of raw and powdered spices. Four every day consumed spices (Turmeric, Ginger, Cinnamon, and Black Pepper) were tested against a total of eight organisms (ETEC, EIEC, Klebsiella pneumonia, Acinetobacter baumannii, Bacillus cereus, Staphylococcus aureus, Staphylococcus saprophyticus and Pseudomonas aeruginosa), following three different protocols (non-standardized disc diffusion, non-standardized well diffusion and standardized disc diffusion). On an overall observation, the only spice that showed antimicrobial activity in all 3 methods and against almost every bacteria, is Ginger. It is more effective in the non-standardized methods compared to the standardized methods. This led us to believe that abundance encourages effect for Ginger. Observations also concluded that powdered Ginger is effective in all methods whereas raw Ginger is not. The second most effective spice was Turmeric. However, it only showed antimicrobial activity in non-standardized disc diffusion. The highest zone of inhibition was found in Staphylococcus aureus (Raw = 21 mm, Powder = 26 mm). Cinnamon showed the weakest results across all 3 methods. Only in a few cases zones were observed in Bacillus cereus (21 mm) and Staphylococcus aureus (15 mm) for raw Cinnamon. On the other hand, powder Cinnamon showed inhibition for Bacillus cereus (20 mm), Staphylococcus aureus (15 mm), and ETEC (18 mm). To summarize the study according to our goal, powdered spices were more effective under various conditions in comparison to raw unprocessed spices. Ginger can be labeled as the most effective antimicrobial spice.en_US
dc.description.statementofresponsibilityTasmia Azam Roza
dc.description.statementofresponsibilitySumaiya Amin
dc.description.statementofresponsibilityMasaba Samanzar
dc.description.statementofresponsibilityKazi Tanha Annoor
dc.format.extent55 pages
dc.language.isoenen_US
dc.publisherBrac Universityen_US
dc.rightsBrac University theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission.
dc.subjectAntimicrobial activityen_US
dc.subjectRaw spicesen_US
dc.subjectPowdered spicesen_US
dc.subjectMultidrug-resistanten_US
dc.subject.lcshMultidrug-resistant
dc.subject.lcshAntimicrobial Stewardship
dc.titleComparative study of the antimicrobial activity between raw and powdered spicesen_US
dc.typeThesisen_US
dc.contributor.departmentDepartment of Mathematics and Natural Sciences, Brac University
dc.description.degreeB. Biotechnology


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