A comparative study on the anti-microbial activity of Mussa acuminate Colla (Banana blossom) and Allium Sativum (Garlic) extracts against Staphylococcus aureus and Escherichia coli

The plants were extracted using 95% ethanol and was subjected to a ROTAVAP machine. The extracts were evaluated using Disk Diffusion Method, Kirby-Bauer Test and Broth Macro Dilution. For the Kirby-Bauer Test, 100 mg/mL concentration of the extracts of Banana Blossom against Staphylococcus Aureus had an inhibition zone of 4mm (Trial 1) and 5mm (Trial 2) having a mean of 3 2.65. On the other hand, 100 mg/mL concentration of the extract of Garlic against Staphylococcus Aureus showed an inhibition zone of 6mm (Trial 1), 6mm (Trial 2) and 5mm (Trial 3) having a mean of 5.67 0.58. Ethanolic plant extracts showed antimicrobial activity against the Gram-positive and Gram-negative microorganisms