Article title: Nutritional contents and antimicrobial activity of the culinary-medicinal mushroom Leccinum scabrum
Authors: M.L Gargano., G. Balenzano., G. Venturella., M. M. Cavalluzzi., N. Rotondo., G. Lentini., F. Cirlincione., G. Mirabile., E. Zapora., M. Wołkowycki., L. Pecoraro & V Ferraro
Journal: Mycology
DOI: 10.1080/21501203.2024.2342519
This article was previously with an error in table 7. This has now been added and republished in the original article.
Table 7.
Growth inhibition percentages obtained with microdilution assay used to test antimicrobial activity of Leccinum scabrum extracts on pathogenic bacterial strains.
| Bacterial strains |
||||||||
|---|---|---|---|---|---|---|---|---|
|
Listeria monocytogenes ATCC 19114 |
Staphylococcus aureus ATCC 33862 |
Salmonella enterica ATCC 13076 |
Escherichia coli ATCC 25922 |
|||||
| Growth inhibition |
Growth inhibition |
Growth inhibition |
Growth inhibition |
|||||
| Conc. (mg/mL) | MAE | UAE | MAE | UAE | MAE | UAE | MAE | UAE |
| 100 | +++ 99.80% |
+++ 94.90% |
+++ 99.75% |
+++ 95.38% |
+++ 99.76% |
+++ 99.79% |
+++ 99.83% |
+++ 97.97% |
| 50 | +++ 92.92% |
+++ 79.58% |
++ 61.93% |
++ 66.43% |
+++ 81.77% |
+++ 89.94% |
+++ 93.40% |
+++ 80.07% |
| 25 | +++ 74.11% |
++ 57.60% |
++ 40.82% |
++ 46.76% |
++ 46.65% |
++ 67.62% |
+++ 75.51% |
++ 66.67% |
| 12.5 | ++ 39.15% |
+ 31.08% |
+ 25.04% |
+ 20.75% |
++ 55.39% |
++ 43.44% |
++ 51.32% |
++ 51.94% |
| 6.25 | + 30.12% |
+ 18.33% |
+ 24.32% |
+ 22.30% |
++ 43.22% |
++ 42.82% |
++ 46.73% |
++ 39.26% |
| 3.125 | + 23.97% |
+ 15.58% |
+ 19.03% |
+ 16.33% |
++ 37.26% |
+ 28.90% |
+ 27.61% |
+ 19.13% |
| 1.5625 | + 17.50% |
+ 12.13% |
+ 6.38% |
+ 10.63% |
+ 18.68% |
+ 20.70% |
+ 23.18% |
+ 20.84% |
| 0.78125 | + 14.19% |
+ 11.59% |
+ 4.13% |
+ 10.84% |
+ 5.07% |
+ 7.10% |
-0.00 | + 10.52% |
Antibacterial activity is based on inhibition percentages: low activity (+, ≤35%); moderate activity (++, >35% and ≤70%); high activity (+++, >70%); no antibacterial activity (-). Values (+/-) are referred to the average of three technical replicates.