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.