Table 7.
Antimicrobial activity of goji berry fruit extracts determined by the microdilution method.
| Microorganisms | MIC | ||||||
|---|---|---|---|---|---|---|---|
| Red Goji | Yellow Goji | Black Goji | AM | COL | CIP | FCZ | |
| mg/mL | μg/mL | ||||||
| Gram-positive bacteria | |||||||
| Staphylococcus aureus | >2.0 | >2.0 | >2.0 | 4 (S) | N/A | 0.001 (S) | N/A |
| Staphylococcus epidermidis | >2.0 | >2.0 | >2.0 | 8 (S) | N/A | 0.001 (S) | N/A |
| Enterococcus faecalis | >2.0 | >2.0 | >2.0 | N/A | N/A | 2 (S) | N/A |
| Gram-negative bacteria | |||||||
| Escherichia coli | >2.0 | >2.0 | >2.0 | 8 (S) | 0.5 (S) | 0.125 (S) | N/A |
| Klebsiella pneumoniae | >2.0 | 2.0 | >2.0 | 4 (S) | 1 (S) | 0.25 (S) | N/A |
| Salmonella abony | 2.0 | 2.0 | >2.0 | 4 (S) | 0.5 (S) | 0.125 (S) | N/A |
| Pseudomonas aeruginosa | 2.0 | 2.0 | >2.0 | 16 (S) | 1 (S) | 0.001 (S) | N/A |
| Yeast | |||||||
| Candida albicans | 2.0 | 2.0 | >2.0 | N/A | N/A | N/A | 2 (S) |
MIC—minimum inhibitory concentration; AM—amikacin; COL—colistin; CIP—ciprofloxacin; FCZ—fluconazole; S—sensitive; N/A—not applicable.