Table 5.
The effects of the halolactones 3a–6a on the growth of bacteria, yeast and fungi.
| Entry | Strain | OD Control | max.OD of 3a | max.OD of 4a | max.OD of 5a | max.OD of 6a | max.OD of 7a |
|---|---|---|---|---|---|---|---|
| 1 | E. coli | 1.56 | 1.53 a | 1.57 a | 1.46 a | 1.50 a | 1.50 |
| 2 | S. aureus | 1.55 | 1.20 | 1.56 | 1.58 | 1.22 | 1.45 |
| 3 | B. subtilis | 1.37 | 1.39 b | 1.38 b | 1.40 b | 1.40 | 1.56 |
| 4 | C. albicans | 1.96 | 1.56 c | 0.41 | 0.95 | 1.80 c | 1.90 |
| 5 | S. cerevisiae | 2.30 | 0.80 | 0.70 | 1.37 | 1.67 | 0.37 |
| 6 | Y. lipolytica | 1.40 | 0.38 | 0.49 | 0.89 | 1.05 c | 1.41 |
| 7 | F. linii | 1.96 | 0.32 | 0.36 | 0.45 | 1.51 | 2.45 |
| 8 | A. niger | 3.0 | 2.00 d | 0.81 | 1.22 | 1.16 | 2.71 |
Notes: a rapid elimination of bacterial cells (reduced OD after 15–20 h of the culture); b longer lag phase (up to 3 h) and biphasic growth; c great elongation of the lag-phase, up to 25–28 h; d longer lag-phase, up to 10 h.