Table 4. Minimum inhibitory concentration (MIC) of artichoke leaf extracts.
| γ(MIC)/(µg/mL) | ||||
|---|---|---|---|---|
| Tested microorganism | MAE1 | UAEp1 | UAEwb1 | M1 |
|
Staphylococcus aureus ATCC 6538 |
50 | 25 | 100 | 100 |
|
Bacillus cereus ATCC 10876 |
50 | 50 | 100 | 100 |
|
Bacillus subtilis ssp. spizizenii ATCC 6633 |
50 | 50 | 100 | 100 |
|
Enterococcus faecalis ATCC 29212 |
50 | 25 | 50 | 50 |
|
Listeria monocytogenes NCTC 11994 |
50 | 50 | 100 | 100 |
|
Escherichia coli ATCC 8739 |
100 | 100 | 150 | 150 |
|
Enterobacter cloacae ATCC 13047 |
150 | 150 | 150 | 100 |
|
Salmonella enterica serovar Typhimurium ATCC 14028 |
50 | 100 | 100 | 100 |
|
Pseudomonas aeruginosa ATCC 15442 |
150 | 150 | 200 | 200 |
MAE1=microwave-assisted extraction, UAEp1=ultrasound-assisted extraction with probe, UAEwb1=ultrasound-assisted extraction in a water bath, M1=maceration