Table 4. Antimicrobial activity of various extraction methods and fractions of P. mume fruit against Streptococcus mutans KCCM 40105
(A) |
Strain | Clear zone on plate (mm) |
n-Hexane | Ether | Ethyl acetate | Ethanol | Water |
S. mutans | -1) | 9.75±0.002)c)3) | 9.99±2.01b | 18.66±1.33a | 20.18±1.29a |
(B) |
Strain | 0% | 30% | 50% | 70% | 94.5% |
S. mutans | 20.29±1.79a | 20.49±2.06a | 19.09±1.25a | 19.02±3.63a | 19.65±1.04a |
(C) |
Strain | n-Hexane | Chloroform | Ethyl acetate | n-Butanol | Water |
S. mutans | - | - | 12.74±1.71b | 20.62±2.34a | 17.77±0.86a |
A, antimicrobial activities by extraction solvents; B, antimicrobial activities by ethanol extraction concentration; C, antimicrobial activities by fraction extraction.
Not detected.
All values are mean±SD (n=3).
Means in the same row followed by different letters are significantly different (p<0.05, a>b>c).