Fig 2.
Antibacterial activities of neutralized tea leaf extracts and neutralized Miang extracts against Bacillus cereus TISTR 747 (A), Escherichia coli ATCC 22595 (B), Salmonella Typhimurium TISTR 292 (C), Streptococcus mutans DMST 18777 (D). Sterile water was used as the control. YTL: Young tea leaves, MTL: Mature tea leaves, NFP: Non-filamentous fungi growth based process fermented Miang, FFP: Filamentous fungi-growth based process fermented Miang (pH 7.0).