Table 1.
Antibacterial activity of edible S-CH composite films incorporated Thymus kotschyanus EO against different bacteria
| Bacteria | Essential oil concentration (%) in film solution | Inhibitory zone (mm2) | Contact area |
|---|---|---|---|
|
Listeria
monocytogenes |
0 | * a 13.24±35.02 | - |
| 0.5 | a 10.20±100.52 | - | |
| 1 | b 33.11±187.31 | - | |
| 2 | c 43.25±285.44 | - | |
| Staphylococcus aureus | 0 | a 6.12 ± 13.22 | - |
| 0.5 | 1.63 a ± 19.83 | - | |
| 1 | 6.65 a ±32.90 | - | |
| 2 | 26.32 b ±111.84 | - | |
| Escherichia coli O157:H7 | 0 | a 3.39±11.43 | - |
| 0.5 | a 2.01±24.31 | - | |
| 1 | b 9.95±44.21 | - | |
| 2 | c 12.05±163.20 | - | |
| 0 | a 0.00±0.00 | + | |
| Salmonella typhimurium | 0.5 | a 0.91±12.27 | - |
| 1 | a 11.23±21.46 | - | |
| 2 | b 17.07±66.12 | - |
Contact area is the part of agar on Petri dish directly underneath film pieces.
*
indicates in each column with different superscript letters are significantly different (p < 0.05).