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What is Antibacterial Effects of Cocoa Extract on Shigella about?

This study investigated the antibacterial effect of ethanol extracts of cocoa beans (Theobroma cacao) on the growth of Shigella dysentriae in vitro. Wells diffusion method was used to test concentrations of 7.8 to 1000 mg/ml of cocoa bean extract against S. dysentriae. The minimum inhibitory concentration was determined to be 15.6 mg/ml based on direct measurement and above 9.01 mg/ml based on statistical analysis. Concentrations of 1000 mg/ml and 500 mg/ml were found to have equivalent antibacterial capaci

Author

Brisza Fiandaa Fittri

Language

EN