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. 2020 May 27;99(8):4065–4076. doi: 10.1016/j.psj.2020.05.002

Table 6.

The inhibition zones (mm) of the lactic acid bacteria (LAB) strains and thyme (Thy) essential oil (EO) compositions against the tested Salmonella strains.

Salmonella strains Inhibition zone, mm
LAB strains composition LAB strains and Thy EO composition (0.1% EO) LAB strains and Thy EO composition (0.2% EO) LAB strains and Thy EO composition (0.5% EO) LAB strains and Thy EO composition (1% EO)
K2 nd nd nd 13.0 ± 0.2 14.2 ± 0.3
K5 10.0 ± 0.3 nd nd 12.5 ± 0.3 15.0 ± 0.2
K43 11.0 ± 0.1 nd nd 11.2 ± 0.1 15.4 ± 0.5
K72 10.5 ± 0.4 nd nd 12.0 ± 0.3 14.1 ± 0.3
K76 10.0 ± 0.2 10.0 ± 0.1 10.0 ± 0.3 13.5 ± 0.2 14.0 ± 0.4
Images
graphic file with name fx1.gif graphic file with name fx2.gif graphic file with name fx3.gif
1—LAB strains and Thy EO composition (0.5% EO); 2—LAB strains and Thy EO composition (1.0% EO); 3—LAB strains and Thy EO composition (0.2% EO); 4—LAB strains and Thy EO composition (0.1% EO); 5—LAB strains composition Salmonella K2 Salmonella K5
graphic file with name fx4.gif graphic file with name fx5.gif graphic file with name fx6.gif
Salmonella K43 Salmonella K72 Salmonella K76

Lactic acid bacteria composition consists of LUHS122, LUHS242, LUHS210, LUHS244, LUHS135, LUHS71, LUHS245 strains (122 = Lactobacillus plantarum LUHS122; 242 = Enteroccocus pseudoavium LUHS242; 210 = Lactobacillus casei LUHS210; 244 = Lactobacillus paracasei LUHS244; 135 = Lactobacillus plantarum LUHS135; 71 = Lactobacillus coryniformins LUHS71; 245 = Lactobacillus uvarum LUHS245).

Values are mean ± SD of 3 replicate analyses (n = 3).

Abbreviation: nd, not detected.