Raihanah Mohamad AsriHafiza YahyaMaryam Mohamed RehanHanis Nadia Yahya2024-05-272024-05-27201918/2/20202617-447210.36349/easjals.2019.v02i11.001https://easpublisher.com/media/features_articles/EASJALS_211_516-522.pdfhttps://oarep.usim.edu.my/handle/123456789/3801Volume:2 Issue:11Mushroom contains a number of bioactive compounds that act as antibacterial agents, which can inhibit the pathogenic microorganisms. The antibacterial properties in the mushroom could be an alternative to the existing antibacterial medication. Different types of mushrooms have different bioactive compounds. Thus, the antibacterial properties of different types of mushroom against selected bacteria were tested. The types of mushrooms that were used in this experiment were Agaricus bisporus, Flammulina velutipes, Lentinula edodes and Pleurotus ostreatus. The mushrooms were extracted by using 95% ethanol. The ethanolic extracts of the four types of mushroom were tested against Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) and Gram-negative bacteria (Salmonella typhimurium and Escherichia coli). The antibacterial activity was determined by microdilution assay. The results showed that the ethanolic extract of F. velutipes had the highest inhibitory activity against all tested bacteria while the least active was the ethanolic extract of P. ostreatus. The MIC value for all ethanolic extracts ranged from 500 mg/ml to 1000 mg/ml. It was also found that S. aureus was the most susceptible bacteria when being tested with ethanolic extracts of mushroom. The achieved results showed that the antibacterial activities of ethanolic mushroom extracts depend on the type of mushroom and the type of bacteria tested.en-USMushrooms, antibacterial activity, ethanolic extract, microdilution assay, Minimum Inhibitory Concentration (MIC).Article516523211