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. 2023 Oct 24;28(21):7242. doi: 10.3390/molecules28217242

Table 2.

Minimum inhibitory concentration (µg/mL) of ethanol extracts of turmeric and curcumin.

Tested Material Gram (+) Gram (−)
B. subtilis S. aureus E. coli 25922 E. coli 85922 S. Typhimurium P. aeruginosa
Non-roasted turmeric 62.5 125 250 250 250 250
Light-roasted turmeric 62.5 125 250 250 250 250
Dark-roasted turmeric 125 250 500 500 500 500
Curcumin 125 125 250 250 250 250

B. subtilis, Bacillus subtilis ATCC 6633; E. coli, Escherichia coli; S. aureus, Staphylococcus aureus ATCC 25923; S. Typhimurium, Salmonella Typhimurium ATCC 13311; P. aeruginosa, Pseudomonas aeruginosa ATCC 9027.