الفهرس 
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Abstract
Ginger has been used as a food spice and herbal medicine. It is widely used throughout the world and adverse effects after ingestion are uncommon. The (FDA) has categorized ginger as a food additive. Moreover, it is natural source showing no toxicity and is considered as ‘generally recognized as safe’,
This study was conducted to evaluate in vitro antibacterial effect of different concentrations of ginger extract on; streptococcus mutans and A.actinomycetemcomitans.
Ginger was purchased from local market of medical herbs (Assuit), fresh and powdered ginger extracts were prepared.
A.actinomycetemcomitans was obtained from a 5 years old male with untreated aggressive periodontitis disease then processed, isolated on TSBV selective media, incubated and finally biochemical tests were carried out. S.mutans was obtained from Food Research Unit, Animal Health Research Institute, Assuit Branch. Then both bacterial strains were cultured.
The isolated strains were tested against 7 antibiotics using the disk diffusion method that performed according to CLSI guideline (2009). The agar-well diffusion method prescribed by NCCLS (2000) was employed in the susceptibility testing of the bacterial strains.
Different concentrations of fresh and powdered extract of ginger were used: 100% (1 ml), 50% (0.5 ml/ml), 25% (0.25 ml/ml) &12.5% (0.125 ml/ml).
The results revealed that, fresh ginger extract showed zones of inhibition against S.mutans about 38.67±4.50, 36.83±3.71, 32.33±4.84 and 30±5.62 mm ,while the powdered extract reported zones about 38.83±3.06, 34.67±2.87, 30.50±2.34& 27.50±4.59 mm for 100% ,50% ,25% &12.5% of ginger extract concentrations respectively.
Statistical analysis showed a significant difference between the mean zones of inhibition of either different fresh or powdered ginger extract concentrations against S.mutans (p<0.05).
As regard A.actinomycetemcomitans, fresh ginger extract showed zones of inhibition about 24.60±2.03, 21.80±2.04, and 18.20±2.04 &1.6±3.57 mm, while the powdered extract produced inhibition zones measured 24.60±2.03, 21.80±2.04, and 18.20±2.04 &1.6±3.57 mm for 100%, 50%, 25% &12.5% of ginger extract concentrations respectively.
Statistical analysis revealed a significant difference between the mean zones of inhibition of different fresh and powdered ginger extract concentrations against A.actinomycetemcomitans (p value <0.05).
Also, it was found that inhibition zones increased in diameter with the increase in concentration of ginger extract either against S.mutans or A.actinomycetemcomitans.
from the results of the current study, the following can be concluded:
1. Fresh and powdered ginger extracts exhibited a higher antibacterial effect against S.mutans at all concentrations than that against A.actinomycetemcomitans.
2. Powdered ginger extract exhibited higher antibacterial effect against A.actinomycetemcomitans than did the fresh ginger extract.
3. Antibacterial effect of both fresh and powdered ginger extracts increase as their concentrations increase.
4. Fresh and powdered ginger extracts possess strong antibacterial effect on S.mutans at higher concentrations than all tested antibiotics
5. Fresh and powdered aqueous ginger extracts can be suggested as a possible antibacterial medicament active against S.mutans and A.actinomycetemcomitans.
6. Further studies are required to evaluate effect of ginger in combination with other herbal plants on the same isolates.
7. In vivo studies are recommended to evaluate efficacy of ginger extract in treating patients with aggressive periodontitis or to control caries in high risk patients.