Table 2.
Comparison of the antibacterial activity of cow milk (CoW) and camel milk (CaW) whey protein components.
| Strains | Inhibition Zone Diameter (mm) | |||
|---|---|---|---|---|
| CaWH-Ⅲ | CoWH-Ⅲ | Sterile Water | ||
| Fr.A1 | Fr.A2 | Fr.B1 | ||
| A | 17.34 ± 0.40 | 19.78 ± 0.30 | 18.35 ± 0.60 | NI |
| B | 22.63 ± 0.30 | 26.90 ± 0.30 | 24.53 ± 0.40 | NI |
| C | 12.80 ± 0.10 | 14.51 ± 0.20 | 11.92 ± 0.30 | NI |
| D | 9.96 ± 0.20 | 10.60 ± 0.40 | 11.13 ± 0.30 | NI |
A: S. aureus (ATCC 25923); B: E. coli (ATCC 25922); C: Salmonella typhimurium (ATCC 50115); D: Streptococcus mutans (ATCC 25175) NI: no inhibition. Note: the value regard as mean ± standard deviation or standard error.