Table 3. Inhibition zones (mm) exhibited by various fractions of Acromitus hardenbergi bell and oral arms on selected food pathogens

Jellyfish part	Bell					Oral arms
Test microorganisms	PE	DCM	CH3Cl	MeOH	H2O	PE	DCM	CH3Cl	MeOH	H2O
Gram negative bacteria	0	0	0	0	0	0	0	0	0	0
Escherichia coli	15.0 ± 3.0	0	0	6.7 ± 0.6	0	8.7 ± 2.1	0	0	0	0
Salmonella typhimurium	0	0	0	0	0	0	0	0	0	0
Gram positive bacteria
Bacillus cereus	0	0	0	0	0	9.3 ± 1.5	0	0	0	0
Bacillus subtilis	0	0	0	0	0	15.0 ± 2.0	0	0	0	0
Enterococcus faecalis	8.3 ± 1.5	7.3 ± 0.6	0	0	0	0	0	0	0	0
Staphylococcus aureus	0	0	0	0	0	13.0 ± 1.0	0	0	0	0
Yeast
Saccharomyces cerevisiae	0	0	0	0	0	0	12.3 ± 2.1	0	0	0
Candida albicans	0	0	0	0	0	5.7 ± 0.6	0	0	0	0

PE, petroleum ether fraction; DCM, dichloromethane fraction; CH₃Cl, chloroform fraction; MeOH, methanol fraction; H₂O, water fraction.