Table 2.
Antibacterial activity of the fruit essential oil, fruit, and root extracts of Ferula drudeana (MIC, μg/mL).
| Microorganisms | EOF | F1 | F2 | F3 | R1 | R2 | R3 | S1 | S2 |
|---|---|---|---|---|---|---|---|---|---|
| Escherichia coli | 2000 | 1250 | 1250 | 2500 | 1250 | 1800 | 1800 | 3.9 | 1 |
| Pseudomonas aeruginosa | 2000 | 625 | 1250 | 2500 | 1250 | 900 | 900 | 62.5 | 15.6 |
| Salmonella typhimurium | 500 | 1250 | 1250 | 2500 | 625 | 900 | 900 | 3.9 | 1 |
| Bacillus cereus | 1000 | 2500 | 625 | 1250 | 1250 | 3600 | 450 | 7.8 | 1 |
| Bacillus subtilis | 1000 | 1250 | 1250 | 2500 | 1250 | 450 | 900 | 1.9 | 1 |
| Serratia marcescens | 1000 | 625 | 625 | 1250 | 1250 | 450 | 900 | 15.6 | 15.6 |
| Staphylococcus epidermidis | 2000 | 2500 | 625 | 625 | 312 | 1800 | 900 | 3.9 | 1 |
| E. coli O157:H7 | 2000 | 1250 | 1250 | 2500 | 625 | 900 | 1800 | 3.9 | 1 |
EOF: essential oil of the fruits; F: fruit extracts; R: root extracts (1: petroleum ether, 2: methylene chloride, and 3: methanol); S1: chloramphenicol; S2: ampicillin.