Abstract :- Curry leaves is green leafy vegetable native to india. Curry leaves are natural flavoring agent with health benefits. They contain several medicinal properties include antimicrobial , anti-diabetic, antioxidant, anti-inflammatory , anti-carcinogenic, insecticidal ,fungicidal, lipolytic , diurectic , purgative, anti-dysenteric and with hepato-properties. The aim of this study to investigate antibacterial effect of curry leaves and physiochemical properties of curry leaves.
Curry leaves samples were obtained from india. The leaves were dried at room temperature then mechanical grinding to make curry leaves powder. This powder was used to prepare the ethanol and methanol extracts to test the antibacterial activity on gram positive and gram negative bacteria; disc diffusion method. The organism uniformly over on agar surface and exposed to a continuous concentration gradient of antibiotics diffusing from a paper disk. A Bacterium sensitive to the antibiotic is inhibited from growing in a circular zone around the paper disk. the lower the MIC of the organism , the larger the diameter of the zone. A comparison of the zone size with that produced in the parallel test with a control strain gives a measure of the MIC .
The curry leaves extract shows antibacterial activity inhibit against Bacillus subtillis, Bacillus coagulans ,Bacillus megatorium , Pseudomonus cepacia , Staphylococcus aureus, Escherichia coli etc . The clear zone inhibition in bacterial sample produced by curry leaf extract were comparable with antibiotics. Curry leaves extracts have demonstrated antibacterial effects particularly on E.coli and staphylococcus as compared to antibiotics. Curry leaves effective for prevention of bacterial infections and considered as an alternative to antibticio.
KEYWORDS : Murraya koenigii , bacteria , antimicrobial effects, Phytochemical constituent.