In Vitro Antibacterial and Antioxidant Activities of Roasted and Green Coffee Beans Originating from Different Regions of Ethiopia

Table 2

MIC and MBC of Y1r against different bacterial strains.

Bacteria	MIC (mg/ml)	MBC (mg/ml)
Ecc	31.25	62.50
Ecs	31.25	62.50
Stc	15.62	31.25
Sts	15.62	31.25
Sac	31.25	62.50
Sas	31.25	62.50
Pac	31.25	62.50
Pas	31.25	62.50

Ecc: E. coli clinical; Ecs: E. coli standard; Stc: S. typhimurium clinical; Sts: S. typhimurium standard; Sac: S. aureus clinical; Sas: S. aureus standard; Pac: P. aeruginosa clinical; Pas: P. aeruginosa standard; MIC: minimum inhibitory concentration; Y1r: Yirgacheffe sample 1 roasted.