Table 3.
Antibacterial activity of essential oil from Piper carpunya, given as minimal inhibitory concentration (MIC, μg/mL).
| Microorganism | P. carpunya | Positive Control |
|---|---|---|
| MIC (μg/mL) a | ||
| Gram-negative bacteria | ||
| Pseudomonas aeruginosa (ATCC 27853) | >1000 | 15.6 |
| Klebsiella pneumoniae (ATCC 9997) | 500 | 1.95 |
| Proteus vulgaris (ATCC 8427) | >1000 | 3.91 |
| Escherichia coli (ATCC 25922) | >1000 | 1.95 |
| Salmonella typhimurium (LT2) | >1000 | 1.95 |
| Gram-positive bacteria | ||
| Enterococcus faecalis (ATCC 29212) | >1000 | 7.81 |
| Staphylococcus aureus (ATCC 25923) | >1000 | 7.81 |
a Mean of nine determinations.