Table 4. The minimum inhibition concentration (MIC) of ethanol extracts of Sacha inchi extract from Mandalay and Yangon
Pathogens | Sacha inchi-M1) (MIC50/MIC100) | Sacha inchi-Y2) (MIC50/MIC100) |
Gram (+) bacteria |
Bacillus cereus | 62.5/- | 62.5/500 |
Bacillus subtilis | 2000/- | 500/- |
Listeria monocytogenes | 62.5/2,000 | 62.5/5,000 |
Staphylococcus aureus | -/- | 1,000/- |
Gram (−) bacteria |
Aeromonas hydrophila | 125/- | 125/1,000 |
Escherichia coli | 125/1,000 | 1,000/- |
Pseudomonas aeruginosa | -/- | 62.5/- |
Salmonella choleaesuis | 62.5/125 | 62.5/- |
Serratia marcescens | 2,000/- | 1,000/- |
Shigella sonnei | 62.5/125 | 500/- |
Vibrio parahaemolyticus | 500/- | 500/5,000 |
Vibrio vulnificus | 62.5/- | 62.5/1,000 |
Sacha inchi from Mandalay.
Sacha inchi from Yangon.