. 2020 Apr 14;9(4):494. doi: 10.3390/foods9040494

Table 2.

Antibacterial properties of the essential oils of Satureja macrantha at different growth stages.

Bacteria Strains		Vegetative Stage		Flowering Stage		Fruiting Stage
Bacteria Strains		MIC ^a	MBC ^b	MIC	MBC	MIC	MBC
Gram-positive	Staphylococcus aureus	10	10	5	7.5	10	10
Gram-positive	Enterococcus faecalis	60	80	20	20	40	40
Gram-negative	Enterobacter aerogenes	40	40	7.5	10	20	20
Gram-negative	Escherichia coli	20	20	10	10	20	20

^a MIC: minimum inhibitory concentration (µg/mL). ^b MBC: minimum bactericidal concentration (µg/mL).