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Objective and purposeThe purpose of this project was to investigate the antimicrobial effect of phytochemicals extracted from onion and ginger (fresh and boiled) at different concentrations, against Escherichia coli and Staphylococcus aureus using different methods (MIC, MBC, Disk and well diffusion).This project was chosen because onion and ginger are very common spices and have been claimed to contain several antimicrobial agents. Hypothesisi. Escherichia coli are more resistant to Staphylococcus aureus against chemical agents because it contains an outer membrane composed of lipopolysaccharide and protein which makes its membrane less permeable.ii. Raw spice extract is more potent than the boiled spice extract.
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Marsunn Ortiz (2015) studied this question.
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