Biological quality and phytochemical profiling of olive fruits using gas chromatography–mass spectrometry (GCMS) analysis

Chemical and Biological Technologies in Agriculture

Table 3 Assessment of MIC (µg/ml) and MBC (µg/ml) of the selected extracts against two bacterial strains

Sample origin	Sample code	Bacterial strains
		P. aeruginosa (ATCC – 15,442)		E. coli (ATCC – 35,218)
		MIC	MBC	MIC	MBC
Syrian black selptin olive	O39	12.5	25	50	100
Greek olive Kalamata medium black	O8	12.5	25	25	50

MIC minimum inhibitory concentration, MBC minimum bactericidal concentration, ATCC American Type Culture Collection