The Effect of Using Ethyl Alcohol Extract of Ginger and its Juice on Some Contaminating Microbes of Cow Milk

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