pH
Antibacterial activity
(inhibition zone in mm)
Bacillus pumilus
Aeromonas formicans
5.0
18.2 ± 0.32
21.2 ± 0.29
6.0
20.5 ± 0.50
22.5 ± 0.50
7.0
18.5 ± 0.29
21.5 ± 0.50
8.0
16.6 ± 0.78
15.6 ± 0.50
Table 7:
Determination of optimum initial pH for antibiotic production by cup-plate method.
