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. 2023 Jul 4;9(7):e17655. doi: 10.1016/j.heliyon.2023.e17655

Table 6.

Antibacterial effect of thickened marinades against selected bacteria. ‘+’ indicates antimicrobial effect. ‘–‘ indicates no observed antimicrobial effect.

Species Marinade 1
 Marinade 2
C O G GO Gl GlA C O G GO Gl GlA
Bacillus subtilis
DSM10		 + + + + + + + + + + + - + + + + + + + + + + + + + + - + + + + + + + + +
Campylobacter jejuni NCTC11168 + + + + + - + + + - - + - - + - - + + + + - - + + + + + + - + + + - - -
Escherichia coli
ATCC8739		 + + + + + + + + + - - - + + + + + + + + + - - + + + - - - + + + + - - -
Listeria innocua
DSM20649		 + + + + + - + + - + - - + + - - - + + + + - - + + + - + + - + + + - - -
Salmonella enterica ser. Typhimurium
ATCC14028		 + + + + + + + + + - - - + + + + + + + + + + + + + + - - - + + + + + + +

*C = Control; no thickener. O = 50% Olive Oil. G = Guar Gum. GO = Guar Gum thickened, 50% Olive Oil. Gl = Gelatin. GlA = pH Adjusted (neutral) Gelatin.