Gram-positive and Gram-negative Bacteria Inhibition Potential of Ethanol Extract Ethiopian ginger (Zingiber officinale) Genotypes

The bioactive components in ginger (Zingiber officinale) have antibacterial activity against pathogens that cause foodborne illnesses. Microorganisms that cause food to spoil contribute significantly to food losses and issues in public health. The use of Ethiopian ginger against antibiotics is less common in the region where it is grown. In this study, 384 samples from four genotypes of ginger, four drying techniques, three microorganisms, and four concentration levels determined via duplications were analyzed. Antimicrobial inhibitory potentials utilizing ethanol were used to extract the dried Ethiopian ginger genotypes (boziab, volvo, local, and candidate-19) from the fluid bed, oven, solar, and open-air sun energy sources. Using the disc diffusion method, the extracts' zones of inhibition (ZOIs) against Staphylococcus aurous, Escherichia coli, and Salmonella thephi were found at concentrations of 10, 7.5, 5.0, and 2.5 mg/mL. Ginger genotypes, drying techniques, concentrations, and the kinds of bacteria that are resistant to ginger extracts were the main factors influencing the considerable variations in the detected ZOIs against the microorganisms, with varying values. The ZOIs values obtained from this investigation ranged from 3.07±0.01 to 8.43±0.12 mm, in contrast to those from microorganisms at varying concentrations of the extract. The results of the investigation demonstrated the possible level of genotype inhibition that Ethiopian ginger (Zingiber officinale) has against Gram-positive (Staphylococcus aurous) and Gram-negative (Escherichia coli and Salmonella thephi) bacteria, together with the advantages of food preservation. Future research should be conducted on antimicrobials in vivo and in vitro using various solvent extracts and concentrations while incorporating more bacteria.