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Table 9 Minimum inhibitory concentration and Minimum bactericidal concentration of WGK against bacterial isolates

From: Effect of altitude and solvent on Psidium guajava Linn. leaves extracts: phytochemical analysis, antioxidant, cytotoxicity and antimicrobial activity against food spoilage microbes

Bacterial isolates

MIC concentration (mg/ml)

MBC concentration (mg/ml)

Streptomycin (mg/ml)

RIBB-SCM 3

7.81

15.62

0.97

RIBB-SCM 7

7.81

15.62

0.97

RIBB-SCM 9

–

–

–

RIBB-SCM 11

7.81

15.62

1.95

RIBB-SCM 14

–

–

–

RIBB-SCM 19

–

–

–

RIBB-SCM 20

–

–

–

RIBB-SCM 32

7.81

15.62

1.95

  1. Streptomycin as a Positive Control