. 2016 Sep;54(3):304–316. doi: 10.17113/ftb.54.03.16.4413

Table 10. Stability of antimicrobial activity of liposomes with co-encapsulated lysozyme and plant extracts during long-term storage compared with non-encapsulated lysozyme (γ=1 mg/mL).

Material	t/day
		Acidic food		Food containing water		Food containing alcohol		Fatty food
	0	7	28	7	28	7	28	7	28
	d(inhibition zone)/mm
Bacillus subtilis
thyme	2.5^hi	2.0ⁱ	1.3^j	6.2^f	4.1^gh	5.6^fg	3.2^h	5.9^f	4.0^gh
sage	3.8^gh	3.2^h	2.8^hi	7.1^ef	4.8^g	3.9^gh	2.1ⁱ	4.9^g	2.8^hi
lavender	2.0ⁱ	1.5^j	1.2^j	4.5^g	2.1ⁱ	2.9^h	2.1ⁱ	3.9^gh	2.1ⁱ
elderberry	4.3^gh	4.1^gh	3.0^h	5.8^f	3.8^gh	3.5^h	2.4ⁱ	2.8^hi	1.8^ij
marjoram	1.3^j	1.0^j	0.8^jk	4.1^gh	3.5^h	4.2^gh	2.9^h	3.4^h	1.7^ij
lysozyme	19.0^a	5.0^g	2.0ⁱ	8.0^e	6.0^f	5.0^g	4.0^gh	4.0^gh	3.0^h
Micrococcus luteus
thyme	5.0^g	4.0^gh	2.7^hi	7.1^ef	2.4ⁱ	5.6^fg	4.4^gh	6.1^f	3.8^gh
sage	8.2^e	7.0^ef	5.2^fg	5.8^f	4.2^gh	8.4^e	7.2^ef	6.2^f	2.8^hi
lavender	2.5^hi	1.5^j	0.8^jk	4.5^g	2.2ⁱ	4.4^gh	3.8^gh	3.2^h	3.0^h
elderberry	5.5^fg	4.2^gh	2.5^hi	2.8^hi	1.2^j	4.9^g	4.5^g	4.0^gh	1.1^j
marjoram	4.0^gh	3.0^h	2.5^hi	1.8^ij	0.9^j	3.9^gh	2.2ⁱ	2.0ⁱ	1.2^j
lysozyme	17.0^b	5.2^fg	1.8^ij	7.5^ef	6.5^f	8.0^e	6.0^f	5.1^fg	3.2^h
Escherichia coli
thyme	7.0^ef	6.5^f	4.4^gh	6.5^f	3.8^gh	6.9^f	2.8^hi	5.9^f	3.6^gh
sage	5.2^fg	4.5^g	3.5^h	5.9^f	4.4^gh	6.2^f	3.4^h	6.2^f	5.1^fg
lavender	10.0^c	9.0^d	5.8^f	3.2^h	1.0^j	4.1^gh	2.1ⁱ	2.6^hi	2.0ⁱ
elderberry	7.5^ef	6.2^f	2.6^hi	2.6^hi	0.5^k	3.1^h	1.1^j	2.2ⁱ	1.1^j
marjoram	4.5^g	3.5^h	1.8^ij	1.9ⁱ	1.0^j	3.1^h	0.5^k	1.8^ij	0.0^k
lysozyme	6.0^f	2.0ⁱ	0.0^k	3.0^h	3.0^h	2.0ⁱ	1.0^j	3.0^h	1.0^j

Antimicrobial activity was measured by well diffusion assay. Inhibition zones represent the average values of two measurements. Mean values with different letters in superscript are statistically different (p<0.05)