Table 5 Inhibition zones (mm) of humic substances (HS) extracted from artichoke (CYN), coffee grounds (COF), and pepper (PEP) composted residues, against S. aureus, E. faecalis, E. coli and P. aeruginosa by disk diffusion method (DDK). The coefficients of variation were invariably smaller than 6%
From: Antibacterial and antioxidant properties of humic substances from composted agricultural biomasses
Bacterial strain | Reference BSA | Reference AMP | HS-CYN | HS-COF | HS-PEP |
|---|---|---|---|---|---|
S. aureus | n.i | 8.5 | 10.1 ± 0.3 | 7.3 ± 0.3 | 9.4 ± 0.2 |
E. faecalis | n.i | 7.2 | 8.7 ± 0.1 | 5.2 ± 0.3 | 7.4 ± 0.04 |
E. coli | n.i | 6.8 | 7.4 ± 0.2 | 6.8 ± 0.2 | 5.2 ± 0.1 |
P. aeruginosa | n.i | 5.1 | 5.4 ± 0.1 | 6.6 ± 0.02 | 5.1 ± 0.3 |