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Table 1 Antimicrobial activity of different ethanolic extracts of cucumber fruit (25 mg/ml) against E. coli PTCC 1399 and Pseudomonas aeruginosa PTCC 1430 bacterial growth

From: Comparison between the effects of potassium phosphite and chitosan on changes in the concentration of Cucurbitacin E and on antibacterial property of Cucumis sativus

Treatments Bacterial strains
E. coli PTCC 1399 (mm) Pseudomonas aeruginosa PTCC 1430 (mm)
Control 13 ± 0.57 10 ± 0.06
KPhi 28 ± 0.49* 24 ± 0.89*
Chitosan 32 ± 1.59* 26 ± 1.06* 
KPhi + chitosan 36 ± 1.87* 33 ± 1.49* 
Tobramycin (15 μg/ml) 17 ± 0.61 15 ± 0.58 
  1. Inhibition zones presented are the average of three independent experiments. Each experiment was made in duplicate. *significantly (p ≤ 0.05) different according to Dunnett’s multiple comparison test compared to control. Data represent mean ± SD