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. 2019 Oct 1;8(10):446. doi: 10.3390/foods8100446

Table 2.

Percentage Inhibition of adhesion.

Concentration
5 mg/mL 2.5 mg/mL 1.25 mg/mL 0.625 mg/mL
Pseudomonas aeruginosa 46 ± 5.7 42 ± 10 34 ± 15 -
Staphylococcus aureus 51 ± 8.2 31 ± 10 - -
Escherichia coli O157:H7 40 ± 13 20 ± 2.0 1 ± 9.0 -