Table 5.
Effect of sub-MICs of TE and CIP on fatty acids percentages in the tested P. aeruginosa strain.
| Fatty acids (as % of TL) | Untreated | TE (8.0 mg/100 mL) | CIP (5.0 mg/100 mL) | |
|---|---|---|---|---|
| (1) Caproic | C6:0 | — | — | — |
| (2) Caprylic | C8:0 | 2.33 | 3.27 | 3.57 |
| (3) Capric | C10:0 | 1.96 | 10.14 | 2.47 |
| (4) Lauric | C12:0 | 3.03 | 7.09 | 1.23 |
| (5) Myristic | C14:0 | — | 4.49 | — |
| (6) Palmitic | C16:0 | 2.70 | 6.77 | 1.03 |
| (7) Stearic | C18:0 | 2.53 | 4.24 | 3.23 |
| (8) Oleic | C18:1 | 19.17 | 19.03 | 16.68 |
| (9) Linoleic | C18:2 | 24.69 | 12.87 | 23.47 |
| (10) Linolenic | C18:3 | 13.77 | 11.66 | 14.57 |
| (11) Arachidic | C20:0 | 9.24 | 8.99 | 15.56 |
| (12) Eicosadienoic | C20:1 | 13.99 | 5.98 | 12.66 |
| (13) Behenic | C20:0 | 6.56 | — | 5.63 |
|
| ||||
| Unsaturation index | 2.50 | 1.1 | 2.06 | |