Malt extract (%w/v)
Antibacterial activity (inhibition zone in mm)
Bacillus pumilus
Aeromonas formicans
1.0
16.5 ± 0.76
20.2 ± 0.29
2.0
16.9 ± 0.87
20.6 ± 0.58
3.0
17.6 ± 0.76
20.8 ± 0.50
4.0
18.5 ± 0.50
21.4 ± 0.29
5.0
16.5 ± 0.50
18.5 ± 0.50
Table 6:
Determination of optimum concentration of malt extract for antibiotic production by cup-plate method.
