Table 2.
Antibacterial activity of Laminaria japonica L. essential oil (LJEO) at 25 mg/disc against foodborne pathogenic bacteria.
| Foodborne Pathogens | LJEO # | Positive Control *,# | Negative Control **,# | MIC | MBC |
|---|---|---|---|---|---|
| S. aureus ATCC 49444 | 11.5 ± 0.58 bc | 13.0 ± 2.64 a | 0 ± 0 | 25 | 25 |
| B. cereus ATCC 10876 | 10.5 ± 0.57 c | 12.0 ± 1.52 ab | 0 ± 0 | 25 | 25 |
| E. coli O157:H7 ATCC 43890 | 0 ± 0 d | 12.0 ± 2.08 ab | 0 ± 0 | 0 | 0 |
* Kanamycin at 40 µg/disc as the positive control; ** 5% DMSO/disc as the negative control; # Diameter of inhibition zone in mm of three independent replicates expressed as the mean ± standard deviation; values with different superscript letters in LJEO and positive control are significantly different at p < 0.05.