Table 5.
Antimicrobial activity of pumpkin powder.
| Test Strains | Zone of Inhibition, mm | Powder Concentration, mg/mL | |
|---|---|---|---|
| MIC | MBC/MFC | ||
| Gram-positive bacteria | |||
| Staphylococcus aureus | 11.0 ± 0.5 b | 37.5 ± 1.5 b | 75.0 ± 2.0 b |
| Bacillus cereus | 12.0 ± 0.0 b | 18.7 ± 1.0 a | 37.5 ± 1.5 a |
| Gram-negative bacteria | |||
| Escherichia coli | 12.0 ± 0.0 b | 37.5 ± 1.3 b | 75.0 ± 2.5 b |
| Salmonella Abony | 10.0 ± 0.5 a | 75.0 ± 1.5 c | 150.0 ± 5.0 c |
| Pseudomonas aeruginosa | 14.0 ± 0.5 c | 37.5 ± 1.5 b | 75.0 ± 2.5 b |
| Yeast | |||
| Candida albicans | 19.0 ± 0.5 d | 18.7 ± 0.6 a | 37.5 ± 2.0 a |
Different letters (a–d) designate statistically different results (p ≤ 0.05). MIC = minimum inhibitory concentration; MBC = minimum bactericidal concentration; MFC = minimum fungicidal concentration.