Journal of Food Quality / 2020 / Article / Tab 5 / Research Article
In Vitro Evaluation of Palestinian Propolis as a Natural Product with Antioxidant Properties and Antimicrobial Activity against Multidrug-Resistant Clinical Isolates Table 5 The diameter of inhibition zone (mm), the minimum inhibitory concentration (mg/mL), and minimal bactericidal concentration (mg/mL) of Palestinian propolis samples.
Escherichia coli 87Escherichia coli 57Escherichia coli 97Pseudomonas aeruginosa Staphylococcus aureus Streptococcus faecalis S1 DI (mm) 14.22 ± 0.74 16.39 ± 1.18 16.54 ± 0.57 9.83 ± 0.18 19.2 ± 0.5 21.3 ± 0.3 MIC (mg/mL) 5 2.5 2.5 2.5 0.63 2.5 MBC (mg/mL) 5 2.5 5 5 1.25 2.5 S2 DI (mm) 13.54 ± 1.21 16.67 ± 1.37 17 ± 1 10.45 ± 0.38 21.3 ± 1.01 20.5 ± 0.4 MIC (mg/mL) 2.5 1.25 1.25 5 0.31 2.5 MBC (mg/mL) 2.5 1.25 2.5 5 0.31 2.5 S3 DI (mm) 15.67 ± 0.57 16.62 ± 0.73 18.33 ± 0.89 9 ± 0.5 19.5 ± 1 21.65 ± 0.84 MIC (mg/mL) 1.25 1.25 0.63 5 1.25 2.5 MBC (mg/mL) 2.5 1.25 0.63 ND 1.25 5 S4 DI (mm) 9.66 ± 0.59 12.82 ± 1.12 12.33 ± 0.6 9.45 ± 0.5 16.95 ± 0.29 15.15 ± 0.56 MIC (mg/mL) ND 5 5 ND 2.5 2.5 MBC (mg/mL) ND 5 5 ND 2.5 2.5 S5 DI (mm) 14.22 ± 0.6 14.33 ± 1.33 17.67 ± 1.1 8.5 ± 0.58 18.5 ± 0.8 19.5 ± 0.8 MIC (mg/mL) 2.5 2.5 1.25 5 0.63 2.5 MBC (mg/mL) 5 2.5 1.25 ND 2.5 5 S6 DI (mm) 20.67 ± 2.51 18.83 ± 1.37 20.33 ± 0.57 11.3 ± 0.6 29.6 ± 0.78 28.25 ± 0.57 MIC (mg/mL) 0.31 0.31 0.16 2.5 0.01 1.25 MBC (mg/mL) 0.31 0.31 0.31 5 0.01 2.5 S7 DI (mm) 10 ± 1 12.67 ± 0,6 11.53 ± 1.37 9.05 ± 0.3 17.15 ± 1.02 15.5 ± 0.33 MIC (mg/mL) ND 5 5 5 1.25 2.5 MBC (mg/mL) ND 5 5 ND 1.25 5 S8 DI (mm) ND 10.23 ± 0.37 12.22 ± 0.57 ND 10.3 ± 0.33 15.3 ± 0.6 MIC (mg/mL) ND ND 2.5 ND 2.5 5 MBC (mg/mL) ND ND 2.5 ND 2.5 5 S9 DI (mm) 15.33 ± 0.57 15.28 ± 0.80 13.33 ± 1.02 9 ± 0.33 18.85 19.8 ± 1.11 MIC (mg/mL) 1.25 1.25 1.25 2.5 0.31 2.5 MBC (mg/mL) 1.25 1.25 2.5 ND 0.31 2.5 S10 DI (mm) ND 11.43 ± 0.89 12 ± 1.02 10.15 ± 0.31 14 ± 0.45 10 ± 0.13 MIC (mg/mL) ND 5 5 5 2.5 5 MBC (mg/mL) ND 5 ND ND 2.5 5
DI, diameter of inhibition; ND, not determined.