In analyses where purple potato extracts were tested *in vitro*, against which undesirable bacterium was the inhibitory effect observed to be stronger than that of the antibiotic drug chloramphenicol in that specific test?
Answer
Escherichia coli
The bioactive components within the Vitelotte potato demonstrate potential antimicrobial properties that benefit the gastrointestinal tract. Specifically, when examining the inhibitory effects of extracts from cooked potato on bacterial growth in an in vitro setting, the results showed a notable comparison against a conventional antibiotic. The inhibitory effect demonstrated by the cooked potato extract against the growth of *Escherichia coli* was observed to be stronger than the effect produced by the antibiotic drug chloramphenicol in that particular laboratory assay. This specific finding highlights the potent antimicrobial action contributed by the tuber's unique chemical matrix.
Related Questions
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