Twenty species were inhibitory to penicillin-resistant Staphylococcus aureus, 16 against Mycobacterium phlei, 24 against Salmonella typhi, 16 against Vibrio cholerae and 3 against Pseudomonas aeruginosa.
Twenty species were inhibitory to penicillin-resistant Staphylococcus aureus, 16 against Mycobacterium phlei, 24 against Salmonella typhi, 16 against Vibrio cholerae and 3 against Pseudomonas aeruginosa.Tags: Creative Writing Worksheets For KidsEssays On Beloved By Toni MorrisonEnglish Literature Essay VocabularyEssay On Importance Of CommunicationWritten Essay RubricSteps On How To Write An EssayManagement Accounting ThesisFahrenheit 451 Theme EssayCritical Thinking Exercises For NursesTerm Paper Outline Sample
The epidemic of Antibiotic-resistant infections: A call to action for the medical community from the infectious diseases society of America.
The occurrence of antibiotic activity in the extracts of 114 species of pteridophytes (27 families, 61 genera) has been surveyed.
The results showed that in vitro treatment of fungi by the essential oil led to hyphae disruptions and changes in the fungal spore shapes.
The studies on the antimicrobial activity showed high growth inhibition for when challenged with concentrated oil extract.
The polypodiaceous ferns constitute a rich group of which Microsorium alternifolium, Leptochillus decurrens, Polypodium irioides, Pyrrosia mannii and Phymatodes ebenipes deserve special mention.
Several thelypteroid, davalloid and athyroid ferns were also fairly active.
dried roots, ethanolic extract containing diosgenine was isolated and epoxidized by using m-chloroperbenzoic acid to yield diosgenine epoxide, then analyzed them by using IR, NMR and GC-MS methods.
Antimicrobial activities of the essential oil, organic extracts of the dried roots of were scored on the basis of the change in the general shape of the fungal spores SEM analysis.
This study may also help researchers to discover novel drugs from a natural antibacterial source to control some bacterial infections or use as a food additive to control .
ACKNOWLEDGMENTS The authors are grateful to the Department of Food Science and Technology and the Faculty of Agricultural and Natural Resources for providing some of the reagents and equipment for this work.