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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.