Evaluation of the medicinal properties of Cyrtocarpa procera Kunth fruit extracts

Table 1 Antimicrobial activities of the Cyrtocarpa procera fruit

Bacteria	Positive control	MeOH1	CMI	MeOH2	CMI
Bacteria	Chloramphenicol	(mm)	(mg/mL)	(mm)	(mg/mL)
Sa 29213	10.00 ± 1.00	7.00 ± 0.00	4.00	8.00 ± 0.00	2.0
Sa 12398	28.00 ± 0.00	9.00 ± 0.00	5.00	9.00 ± 0.00	2.0
Se	30.30 ± 0.57	Na	Na	9.00 ± 0.00	6.0
Bs	24.00 ± 1.00	9.00 ± 0.00	2.00	10.00 ± 0.00	4.0
Ef	24.30 ± 0.57	Na	Na	8.33 ± 0.58	6.0
Vch Indre	8.33 ± 0.58	7.67 ± 0.58	4.00	9.00 ± 0.00	5.0
Vch Tor	7.33 ± 0.58	8.00 ± 0.00	4.00	9.33 ± 0.58	4.0
Ea	22.00 ± 0.00	7.00 ± 0.00	5.00	8.00 ± 0.00	6.0
Ec	21.67 ± 1.70	7.67 ± 0.58	8.00	7.00 ± 0.00	10.0
St	28.00 ± 1.63	Na	Na	Na	Na
Ye CUSI	25.67 ± 0.47	7.00 ± 0.00	4.00	8.33 ± 0.58	6.0
Pm	17.30 ± 0.57	Na	Na	9.33 ± 0.58	>10.0

Sa 29213: Staphylococcus aureus ATCC 29213; Sa 12398: S. aureus ATCC 12398; Se: S. epidermidis; Bs: Bacillus subtilis; Ef: Enterococcus faecalis; Vch Indre, Vibrio cholera (isolated from water); Vch Tor: Vibrio cholera CDC V12; Ea: Enterobacter aerogenes; Ec: Escherichia coli; St: Salmonella typhi; Ye CUSI: Y. enterocolitica CUSI; Pm, Proteus mirabilis. Na: no activity.

ISSN: 2662-7671