The chemical composition of essential oils obtained by water and steam distillation of ginger from Vietnam was investigated. The yield of the essential oils was 2.05% and 2.1%, respectively. The main components of the essential oil obtained by water distillation were ar-cucumene (11.7 %) and β-bisabolene (4.1 %), and of the essential oil obtained by steam distillation were ar-curcumene (12.6 %), α-zingiberene (10.3 %), β-bisabolene (8.1 %) and β-sesquiphellandrene (7.4 %). The antimicrobial effect of both essential oils from ginger was studied according to the agar diffusion cup method. The test microorganisms used were the Gram-positive bacteria Bacillus pumilus, Bacillus subtilis, Staphylococcus epidermidis and Staphylococcus aureus; Gram-negative bacteria Pseudomonas aeruginosa, Escherichia coli and Salmonella abony; the yeast Saccharomyces cerevisiae and Candida albicans and the fungi Penicillium sp., Aspergillus niger, Botrytis cinerea and Rhizopus nigricans. The essential oil had a weak effect on the Gram-positive and Gram-negative bacteria and had a substantial fungicidal effect on the fungi under study.
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Stoyanova et al. (2006) studied this question.