Table 1.
Inhibition of the growth of pathogenic bacteria by Artemisia absinthium water extract, L. uvarum LUHS245 cultivated in a whey substrate, and blackcurrant juice preparation by-products.
| Inhibition Zones of the Growth of Pathogenic Bacteria by Artemisia absinthium Water Extract, mm | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Pathogenic and Opportunistic Strains | ||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| - | - | - | - | - | - | - | - | - | - | - | - | - | - | 20.0 ± 4.1 |
| Inhibition Zones of the Growth of Pathogenic Bacteria by LUHS245, mm | ||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 14.1 ± 0.2 f | 13.3 ± 0.2 e | 16.0 ± 0.2 d | 15.3 ± 0.4 e | 15.3 ± 0.2 d | 16.3 ±0.5 g | 16.1 ± 0.3 e | 20.0 ± 0.5 e | 21.5 ± 0.3 h | - | 13.3 ± 0.2 b | 14.1 ± 0.3 c | 19.5 ± 0.4 f | 16.4 ± 0.3 c | 22.0 ± 0.2 b |
| Inhibition Zones of the Growth of Pathogenic Bacteria by Blackcurrant Juice Preparation By-products, mm | ||||||||||||||
| - | 10.2 ± 0.2 a | 16.2 ±0.1 d | 14.6 ± 0.1 c | 12.2 ± 0.3 b | 14.0 ± 0.2 c | 12.5 ± 0.1 b | 14.3 ± 0.3 c | 21.4 ± 0.2 h | 20.1 ± 0.1 g | - | 10.3 ± 0.2 a | 17.0 ± 0.3 e | 18.1 ± 0.4 f | 30.7 ± 0.5 i |
Data expressed as mean values (n = 3) ± SD (standard deviation). a–i Mean values with different letters are significantly different (p ≤ 0.05). 1—Klebsiella pneumoniae; 2—Salmonella enterica 24 SPn06; 3—Pseudomonas aeruginosa 17-331; 4—Acinetobacter baumanni 17-380; 5—Proteus mirabilis; 6—Methicillin-resistant Staphylococcus aureus M87fox; 7—Enterococcus faecalis 86; 8—Enterococcus faecium 103; 9—Bacillus cereus 18 01; 10—Streptococcus mutans; 11—Enterobacter cloacae; 12—Citrobacter freundii; 13—Staphylococcus epidermidis; 14—Staphylococcus haemolyticus; 15—Pasteurella multocida.