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KUMRAL - DOCUMENTO - Annals of Microbiology

KUMRAL - DOCUMENTO - Annals of Microbiology

TABLE 3 – Inhibitory

TABLE 3 – Inhibitory effects of garlic, mint and thyme on tested bacteria according todisc diffusion methodMicroorganism and inoculumconcentration (cells/mL)Zone of inhibition (mm)Garlic5 µL 10 µL 15 µL 20 µL 25 µL 30 µL3.35 mg 6.7 mg 10.05 mg 13.4 mg 16.75 mg 20.1 mgS. typhimurium 3.8 x 10 8 8 9 11 12 14 14E. coli 3.0x10 8 8 11 13 13 13 15E. aerogenes 8.0 x 10 7 8 8 9 11 11 11L. monocytogenes 1.5 x 10 8 a a a 7 7 7Y. enterocolitica 8.0x10 7 8 12 12 15 15 16Mint5 µL 10 µL 15 µL 20 µL 25 µL 30 µL0.7 mg 1.4 mg 2.1 mg 2.8 mg 3.5 mg 4.2 mgS. typhimurium 3.5 x 10 8 a 6.5 7 8 8 8E. aerogenes 3.7 x 10 7 a 6.5 7 8 9 10L. monocytogenes 1.2 x 10 8 7 8 8 8 9 9Y. enterocolitica 1.4 x 10 7 8 9 9 9.5 10 10Thyme5 µL 10 µL 15 µL 20 µL 25 µL 30 µL0.7 mg 1.4 mg 2.1 mg 2.8 mg 3.5 mg 4.2 mgS. typhimurium 3.5 x 10 8 a a a 7 7 7E. aerogenes 7.0 x 10 7 7 8 10 10 10 11Y. enterocolitica 8.0 x 10 7 a a a 10 11 11a: no inhibition zone occured.TABLE 4 – Association between increasing spice concentrations and inhibition zonesMicroorganism Garlic Mint ThymeS. typhimurium 0.982 ** 0.778 0.878 *E. coli 0.913 * a aE. aerogenes 0.923 ** 0.882 * 0.923 **L. monocytogenes 0.878 * 0.923 ** aY. enterocolitica 0.937 ** 0.952 ** 0.895 ** and ** Correlation coefficients significant at P = 0.05 and 0.01, respectively.a: no inhibition zone was observed.432 A. KUMRAL et al.

ABCFIG. 1 – Inhibition zones of garlic (A), mint (B) and thyme (C) on tested bacteria accordingto disc diffusion method. 1: Listeria monocytogenes; 2: Yersinia enterocolitica;3: Escherichia coli; 4: Enterobacter aerogenes; 5: Salmonella typhimurium.a: 5 µl; b: 10 µl; c: 15 µl; d: 20 µl; e: 25 µl; f: 30 µl spice extracts.Ann. Microbiol., 53 (4), 427-435 (2003) 433

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