eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2018-12-25 15 4 877 880 10.13005/bbra/2697 32494 article Dalia M. Hikal 1 Nutrition and Food Science, Home Economics Department of Facility, Specific Education, Mansoura University, Egypt. Black pepper (Piper nigrum L.) is known as king of spices and it's sharp taste is due to the presence of piperine which is the main bioactive alkaloid in the fruit. In the present study both of piperine and black pepper oil in different concentrations evaluated for their antimicrobial activity against Staphylococcus aureus (G+ coccoid shaped bacteria), Bacillus subtilis (G+ long spore forming bacteria), Salmonella sp and E.coli (G- short rod bacteria). The inhibition activity was measured by using agar well diffusion method. Piperine and black pepper oil showed antibacterial activity with all tested Gram positive bacteria with zones ranged from 8.23-18.1mm and 3.14-10.43,respectively. The results showed that piperine is an excellent antibacterial agent with all tested bacteria. https://www.biotech-asia.org/vol15no4/antibacterial-activity-of-piperine-and-black-pepper-oil/ Antimicrobial; Black Pepper Seeds; Black Pepper Oil and Piperine; Herbs; Spices