Table 4. Effect of Phellinus pectinatus extracts on microbial activity.
Bacterial strains |
Zone of inhibition (mm) |
|||||
Hexane |
Chloroform |
Ethanol |
Methanol |
Hot water |
STM |
|
B. subtilis |
- |
11 ±1.13 |
- |
10.4±0.69 |
- |
25.8±1.16 |
S. aureus |
- |
- |
10.6 ±0.65 |
- |
- |
26.6±0.68 |
E. coli |
- |
- |
- |
11.3±0.5 |
- |
26.2±0.50 |
K.pneumoniae |
20.6±0.65 |
20.6±0.98 |
25.3 ±0.77 |
29 ±1.13 |
28.6±1.72 |
27.5±1.13 |
P.aeruginosa |
- |
- |
- |
- |
- |
26.2±0.54 |
A. baumannii |
22 ±1.13 |
- |
16.6±1.45 |
28 ±2.26 |
26.3±1.72 |
28.9 ±0.70 |
P. fluorescens |
- |
- |
- |
- |
- |
15.9±0.70 |
E. aerogenes |
- |
9 ±0.57 |
- |
10.6±1.72 |
- |
20.1±1.42 |
P.mirabilis |
- |
- |
- |
- |
- |
22.6±1.96 |
*Results are expressed as mean+ standard error. (-) = No zone of inhibition. All study was carried out in a triplicate manner
*STM: Streptomycin zone of inhibition as control