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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