Antimicrobial Properties of Ginger and Licorice Root and Their Synergy

This study investigates the antimicrobial properties of ginger root and licorice root extracts individually and in combination, identifying whether their synergistic interaction enhances antimicrobial activity. With the global spread of antibiotic resistance, the search for novel therapeutic alternatives becomes increasingly critical. Natural compounds, such as those found in ginger and licorice roots, reveal such potential. Using a 95% ethyl alcohol extraction method, this study assessed the antimicrobial effects of ginger root, licorice root, and a custom-prepared combination (SCRT) against Escherichia coli. Due to the unavailability of commercial SCRT, a simplified laboratory formulation containing only ginger and licorice root was used. The antimicrobial effect of each solution was evaluated by measuring the average zones of inhibition. Results showed that licorice root extract produced an average inhibition zone of 0.5 cm, ginger root extract 0.2 cm, and the SCRT combination 0.9 cm, suggesting a synergistic interaction. However, the ethanol control also produced a 0.9 cm inhibition zone, indicating the need for further controls to isolate the effects of the herbal extracts.