The chemical screening has showed that 17 edible and non-edible mushrooms studied contained saponins (100%), tannins (82.4%), anthocyanins (70.58%), coumarins (29.5%), flavonoids (23.5%) and steroids (17.6%). However, alkaloids, terpenoids and quinones have been identified in fungi studied. All of the extracts have inhibited the action of bacteria studied, but the most active extracts were those of Amanita rubescens (0.3125mg/mL), Schizophyllium commune (0.625mg/mL) and Trichaptum abietinum (0.625mg/mL) on S. aureus and Stereum hirsitum (0.625mg/mL) on S. aureus and S. pneumoniae. Moreover, all of extracts have got bacteriostatic effect (87.5%) on the tested germs except Ganoderma lucidum extract on S. aureus, Lactarius angusters on S. sonnei, Schizophyllium commune on S. sonnei and S. aureus, Trametes gibbosa on S. sonnei et de Trichaptum abietinum sur S. sonnei which have bactericidal effect against the same germs studied. Moreover, all the extracts showed antioxidant activity except extract Trichaptum abietinum.
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