. 2015 Mar 11;52(10):6565–6573. doi: 10.1007/s13197-015-1792-5

Table 2.

Antibacterial activity of green and black pepper essential oils against food-spoilage bacteria (mg/ml)

Oils	B.c.	M.f.	S.a.	L.m.	E.c.	En.cl ^.	P.a.	S.t.
Green pepper	MIC	0.50 ± 0.07^c	1.25 ± 0.14^b	0.63 ± 0.22^c	1.87 ± 0.26^b	0.63 ± 0.07^b	1.00 ± 0.00^d	1.00 ± 0.21^c	1.00 ± 0.14^c
Green pepper	MBC	0.63 ± 0.22^c	2.5 ± 0.28^b	1.25 ± 0.25^c	2.50 ± 0.28^b	1.25 ± 0.14^b	1.25 ± 0.14^d	1.25 ± 0.14^b	1.25 ± 0.14^a
Black pepper	MIC	0.31 ± 0.09^b	3.75 ± 0.38^c	0.31 ± 0.03^b	2.50 ± 0.28^c	2.50 ± 0.28^c	0.07 ± 0.04^a	1.25 ± 0.14^d	0.63 ± 0.21^b
Black pepper	MBC	0.60 ± 0.00^bc	5.0 ± 0.88^c	0.60 ± 0.22^b	10.00 ± 1.44^c	5.00 ± 0.28^c	0.31 ± 0.03^a	5.00 ± 1.44^c	1.25 ± 1.01^a
Ampicillin	MIC	0.1 ± 0.03^a	0.2 ± 0.01^a	0.05 ± 0.03^a	0.2 ± 0.02^a	0.2 ± 0.03^a	0.3 ± 0.02^b	0.2 ± 0.02^a	0.2 ± 0.00^a
Ampicillin	MBC	0.2 ± 0.01^a	0.3 ± 0.02^a	0.1 ± 0.03^a	0.3 ± 0.09^a	0.3 ± 0.006^a	0.5 ± 0.02^b	0.3 ± 0.02^b	0.3 ± 0.02^a
Streptomycin	MIC	0.3 ± 0.00^b	0.3 ± 0.01^a	0.3 ± 0.003^b	0.4 ± 0.006^a	0.3 ± 0.006^a	0.4 ± 0.02^c	0.8 ± 0.01^b	0.3 ± 0.01^a
Streptomycin	MBC	0.4 ± 0.01^ab	0.4 ± 0.02^a	0.4 ± 0.006^ab	0.5 ± 0.01^a	0.5 ± 0.006^ab	0.8 ± 0.01^c	1.25 ± 0.02^c	0.5 ± 0.02^a

B.c., Bacillus cereus; M.f., Micrococcus flavus; S.a., Staphylococcus aureus; L.m., Listeria monocytogenes; E.c., Escherichia coli; En.cl., Enterobacter cloacae; P.a., Pseudomonas aeruginosa; S.t., Salmonella typhimurium

In each column, and for each concentration, different letters mean significant differences between samples (p < 0.05)