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Table 2 Diameter (mm) of zone of inhibition produced by various spice extracts

From: Antibacterial activity of natural spices on multiple drug resistant Escherichia coli isolated from drinking water, Bangladesh

Isolated bacterial strains 1 2 3 4 5 6 7 8 9
Isolate 1 - - - - - - - 8 10
Isolate 2 - - - - - 7 8 9 10
Isolate 3 - - - - - - 7 9 9
Isolate 4 - - - - - - - 7 8
Isolate 5 - - - - - - - 10 11
  1. Note: "-" = No inhibition zone, 1 = Zingiber officinale (Aqueous extracts), 2 = Allium cepa (Aqueous extracts), 3 = Allium sativum (Aqueous extracts), 4 = Piper nigrum, (Aqueous extracts), 5 = Coriandrum sativum, seed (Aqueous extracts), 6 = Zingiber officinale + Allium sativum (1:1 aqueous extracts), 7 = Allium cepa + Allium sativum (1:1 aqueous extracts), 8 = Citrus aurantifolia +Zingiber officinale + Allium sativum (1:1:1 aqueous extracts), 9 = Citrus aurantifolia.