Abstract

ASSESS THE ANTIMICROBIAL ACTIVITY OF HERBAL EXTRACT OF GUAVA LEAF AND LICORICE ROOT AGAINST BACILLUS SPIZZIZENIII

Parin Salim Sidat*, Shwetang Ramesh Vekariya, Nikhilkumar Chhaganbhai Makwana, Ashutosh Sanjaykumar Lathia, Hemrajsinh Kishorsinh Mahida and Ishan Ashokkumar Mangroliya

ABSTRACT

Objective: The objective of this study was to evaluate the antimicrobial activity of with and without alcohol-containing herbal extract of guava leaf and licorice root against Bacillus Spizzizeniii Methods: Using the disk diffusion technique, the antimicrobial activities of with and without alcohol-containing extract of guava leaf and licorice root powder were assessed against Bacillus Spizzizenii and checked out the zone of inhibition of respective extract by using different concentrations (20μg/ml, 40μg/ml, 60μg/ml, and 80μg/ml). Additionally, the bioactive components of the mouth gargle were also evaluated by a few parameters such as color, order, test, pH, and stability testing. Results: The guava leaf and licorice root extracts suppressed the proliferation of tested microbial strains at different rates. The study of the zone of inhibition 18 mm found to be at the high concentrated solution 80μg/ml of with alcohol contains respective extract of guava leaf and licorice root. Conclusions: Guava leaf and licorice root extracts have good antimicrobial activities are rich in bioactive compounds of mouth gargle, and could be utilized as natural remedies for the prevention of oral disease.

Keywords: Herbal extract and Antimicrobial Assay.