Evaluation of antibacterial effect of garlic and ginger on Pseudomonas aeruginosa strains

Introduction: Due to the problems caused by the formation of biofilms in industry and medicine as well as the development of drug resistance, new methods are needed to inhibit resistant microorganisms especially in biofilm form. The aim of this study was to determine the effect of garlic and ginger on the biofilm formation of Pseudomonas aeruginosa . Methods: In this study, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of garlic and ginger extract against Pseudomonas aeruginosa was determined by microtiter plate method. Biofilm formation was investigated by microtiter plate method and staining with crystal violet. Results: The minimum inhibitory concentration of garlic and ginger extracts against ATCC 27853 standard strain Pseudomonas aeruginosa was 40 and 2.5 mg / ml, respectively, and for ESBL, KPC and ESBL + KPC generating strains, respectively 80 and 20 mg / ml, respectively. Mean percentage of inhibition of biofilm of Pseudomonas aeruginosa by garlic and ginger extracts was 61.98% and 66.81%, respectively. Conclusion: Garlic and ginger extract may possibly be used in different compounds to inhibit Pseudomonas aeruginosa and inhibit its biofilm formation.