. 2010 Sep 14;15(9):6411–6422. doi: 10.3390/molecules15096411

Table 2.

Antimicrobial activity of the essential oils from N. chinensis and V. officinalis.

Test microorganism	N. chinensis oil		V. officinalis oil		Positive control^a
Test microorganism	MIC (μg/mL)	IC₅₀ (μg/mL)^b	MIC (μg/mL)	IC₅₀ (μg/mL)^b	MIC (μg/mL)	IC₅₀ (μg/mL)^b
A . tumefaciens	62.5	36.93 ± 0.51	62.5	40.00 ± 0.53	15	8.34 ± 0.09
E . coli	150	100.23 ± 0.76	200	131.88 ± 3.20	20	10.47 ± 0.31
P . lachrymans	300	236.06 ± 1.62	100	60.05 ± 0.38	15	9.01 ± 0.09
S . typhi murium	400	263.16 ± 2.25	200	144.11 ± 2.70	120	91.46 ± 0.55
X . vesicatoria	100	54.25 ± 0.83	125	78.16 ± 1.09	20	11.62 ± 0.19
B . subtilis	125	91.95 ± 0.09	62.5	48.74 ± 0.65	10	4.98 ± 0.06
S . aureus	200	110.62 ± 2.19	200	123.39 ± 0.66	100	78.60 ± 0.61
S . haemolyticus	100	67.13 ± 0.69	62.5	47.37 ± 0.82	15	7.75 ± 0.16
C. albicans	400	374.72 ± 2.46	200	165.74 ± 1.18	900	713.13 ± 1.49
M. oryzae	500	296.51 ± 2.75	200	142.59 ± 0.77	100	38.44 ± 0.56

^a: The positive controls for bacteria, Candida albicans and Magnaporthe oryzae were streptomycin sulfate, amphotericin B and carbendazim, respectively. ^b: Mean ± standard deviation of three independent experiments (six replicates for each treatment).