Microorganism | Zone of inhibition (mm) | Minimum inhibition concentration (mg/mL) | ||
---|---|---|---|---|
Extract | Positive control | Extract | Positive control | |
Bacteria | ||||
Escherichia coli | 15 ± 1.1 | 30 ± 0.1 | 2.5 | <0.01 |
Enterococcus faecalis | 15 ± 1.6 | 31 ± 1.1 | 2.5 | <0.01 |
Staphylococcus aureus | 17 ± 1.6 | 32 ± 3.1 | 2.5 | <0.01 |
Bacillus cereus | 20 ± 1.1 | 35 ± 0.1 | 0.01 | <0.01 |
Fungi | ||||
Penicillium chrysogenum | Na | 29 ± 4.1 | Na | <0.01 |
Aspergillus fumigatus | Na | 28 ± 2.1 | Na | <0.01 |
Aspergillus niger | Na | 26 ± 0.8 | <0.01 | |
Candida albicans | 21 ± 2.1* | 22 ± 0.8 | 0.01 | <0.01 |