| Abstract | Ginger (Zingiber officinale Rosc.) is a well-known spice and herbal medicine to treat such symptoms as fever, cough, etc,
especially its antibacterial activity, which made it widely used in clinic or as preservatives in food industry. The paper
compared the antibacterial activities in solvents of dried ginger and processed ginger. The results showed that each
organic solvent had antibacterial activity against gram-positive bacteria (two strains) and gram-negative bacteria (four
strains). However, no significant differences appeared between dried ginger and processed ginger and among of ginger
organic extracts.
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