Table 4.
Minimum inhibitory concentration (mg/ml) and minimum bactericidal concentration (mg/ml) of Jatropha curcas leaf extracts
| Organisms | MIC |
MBC |
||||
|---|---|---|---|---|---|---|
| Hot Water | Acetone | Ethanol | Hot Water | Acetone | Ethanol | |
|
| ||||||
| SHI | 4.00 | ND | ND | 5.00 | ND | ND |
| SAL | 4.00 | ND | 160.00 | 4.00 | ND | 180.00 |
| SER | 4.00 | ND | ND | 4.00 | ND | ND |
| KLE | 3.00 | 45.00 | 90.00 | 6.00 | 45.00 | 90.00 |
| ENT | 6.00 | ND | ND | 10.00 | ND | ND |
| ESC | 4.00 | ND | ND | 5.00 | ND | ND |
| CIT | 5.00 | ND | ND | 5.00 | ND | ND |
| PRO | 7.00 | ND | ND | 8.00 | ND | ND |
SHI, Shigella dysenteriae; SAL, Salmonella typhi; SER, Serratia marcescens; KLE, Klebsiella pneumoniae; ENT, Enterobacter aerogene; ESC, Escherichia coli; CIT, Citrobacter freundii; PRO, Proteus vulgaris; ND, Not Determined; MIC, Minimum inhibitory concentration; MBC, Minimum bactericidal concentration.