Table 2. MIC (μg/mL) Values of Isolated Compoundsa.
| bacterial
species |
||||
|---|---|---|---|---|
| compounds | E. coli | P. aeruginosa | S. aureus | S. pyogenes |
| 1 | 6.25 | 12.5 | 50.0 | 12.5 |
| 2 | 12.5 | 12.5 | 12.5 | |
| 3 | 3.12 | 3.12 | 50.0 | 3.12 |
| 4 | 12.5 | 12.5 | 25.0 | |
| 5 | 3.12 | 3.12 | 25.0 | 12.5 |
| 6 | 1.56 | 1.56 | 6.25 | 1.56 |
| 7 | 6.25 | 6.25 | 25.0 | 25.0 |
| 8 | 6.25 | 6.25 | 25.0 | 25.0 |
| 9 | 3.12 | 3.12 | 25.0 | 12.5 |
| ciprofloxacin | 0.78 | 0.78 | 0.78 | 0.78 |
a
Indicates bacteria are resistant to the compounds >100 μg/mL; MIC (μg/mL) = minimum inhibitory concentration, that is lowest concentration to completely inhibit bacterial growth.