Antibacterial Activity of Different Extracts of Nutmeg (Myristica fragrans) Against Gram Negative And Gram Positive Pathogens

This paper described the in vitro antibacterial activity, minimum inhibitory concentration (MIC) and phytochemical analysis of the extracts of different solvent extracts of nutmeg (Myristica fragrans) evaluated against different strains of Gram positive Staphylococcus aureus and Gram negative Escherichia coli through agar well diffusion method. All the extracts displayed antibacterial properties with the effective zone of inhibition ranging from 21.0 mm to 8.0 mm. The active extracts exhibited MIC ranges against various strains of S. aureus and E. coli from ˃512 μg/ml-128 μg/ml.