Table 5. Antimicrobial Activity of EO by Disc Diffusion Assaya.
| mean
inhibition zone (mm) ± SD and % inhibition | ||||
|---|---|---|---|---|
| concentration(μL/mL) | ||||
| bacteria | +ve control | 10 (%RI) | 20 (%RI) | 40 (%RI) |
| P. aeruginosa | 13.2 ± 0.50 | 6.9 ± 1.2 (52.2%) | 7.3 ± 1.1 (55.3%) | 9.6 ± 0.20 (72.7%) |
| E. coli | 16.4.0 ± 0.57 | 6.6 ± 0.66 (40.2%) | 7.5 ± 0.33 (45.7%) | 8.2 ± 0.50 (50.0%) |
| A. baumannii | 9.9 ± 0.85 | 6.8 ± 0.33 (68.7%) | 8.1 ± 0.26 (81.8%) | 8.9 ± 0.33 (89.8%) |
| S. aureus | 18.5 ± 0.33 | 6.3 ± 0.40 (34.0%) | 9.2 ± 0.60 (49.70%) | 13.7 ± 0.38 (74.0%) |
| S. pyogenes | 22.0 ± 1.35 | 8.5 ± 0.70 (38.6%) | 10.0 ± 0.33 (45.4%) | 13.9 ± 2.60 (63.18%) |
| E. faecalis | 19.6 ± 0.75 | 7.6 ± 0.20 (38.7%) | 8.7 ± 0.33 (44.38%) | 11.3 ± 1.00 (57.65%) |
| C. albicans | 22.7 ± 0.46 | 7.5 ± 0.50 (33.0%) | 9.4 ± 0.85 (41.4%) | 12.2 ± 0.20 (53.7%) |
a
% RI, % relative inhibition; + ve control, positive control.