Table 3.

Minimum inhibitory concentration (μg/mL) of unfermented and fermented Magnolia officinalis extracts against tested bacteria and fungus strains.

	Escherichia coli	Staphylococcus aureus	Bacillus subtilis	Methicillin-resistant Staphylococcus aureus (MRSA)	Epidermophyton floccosum	Propionibacterium acnes	Staphylococcus epidermidis
Unfermented extract	4,000 ± 163a	6,500 ± 125a	5,000 ± 163a	16,000 ± 817a	12,000 ± 2,450a	2,000 ± 163a	5,000 ± 980a
Fermented extract	500 ± 82b	350 ± 40b	400 ± 82b	850 ± 122b	10,500 ± 1,225a	180 ± 32b	250 ± 82b

In each column different letters (a–b) mean significant differences P < 0.05. The Aspergillus niger fermentation period was 72 h.