Table 4 Effect of storage time and temperature on antibacterial activity of rhizome extracts against bacterial strains

Halia Bentong

fresh

11.5 ± 1.33^b

12.5 ± 1.35^c

14.0 ± 1.66^b

12.0 ± 1.25^b

11.0 ± 1.27^a

13.5 ± 1.28^a

4/(5 °C)

8.5 ± 0.69^b

7.1 ± 0.68^b

9.0 ± 0.73^c

8.6 ± 0.54^c

8.3 ± 0.26^b

9.5 ± 1.01^b

8/(5 °C)

5.3 ± 0.373^d

4.2 ± 0.67^d

5.6 ± 0.144^e

3.5 ± 0.21^e

3.5 ± 0.19^d

5.6 ± 0.19^d

4/(15 °C)

3.1 ± 0.22^f

2.2 ± 0.12^e

5.5 ± 0.16^e

NO

NO

NO

8/(15 °C)

1.4 ± 0.13^g

1.2 ± 0.08^g

2.2 ± 0.09^g

NO

NO

NO

Halia Bara

fresh

14.0 ± 2.62^a

15.5 ± 2.52^a

16.0 ± 2.15^a

13.5 ± 1.55^a

12.0 ± 1.42^b

15.0 ± 1.26^b

4/(5 °C)

9.2 ± 0.58^b

8.5 ± 0.47^a

11.5 ± 1. 88^b

6.8 ± 0.46^c

7.8 ± 0.81^c

8.0 ± 0.61^c

8/(5 °C)

6.4 ± 0.467^c

4.6 ± 0.33^c

6.5 ± 0.72^e

2.0 ± 0.17^d

2.4 ± 0.28^d

3.5 ± 0.27^d

4/(15 °C)

4.2 ± 0.329^e

3.6 ± 0.29^d

7.5 ± 0.58^d

NO

NO

NO

8/(15 °C)

2.2 ± 0.149^g

2.8 ± 0.18^f

3.40 ± 0.15^f

NO

NO

NO