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. 2020 Nov 6;9(11):1620. doi: 10.3390/foods9111620

Table 5.

Antimicrobial properties of the fruit/berry by-products.

Samples The Diameter of Inhibition Zones (DIZ) (mm)
Pathogenic and Opportunistic Bacterial Strains
1 2 3 4 5 6 7 8 9 10
Shepherd n.d 13.3 ± 0.4 b n.d n.d n.d n.d n.d 12.9 ± 0.4 a n.d n.d
Raspberries n.d n.d 12.0 ± 0.4 15.5 ± 0.3 b 14.4 ± 0.3 12.2 ± 0.2 10.5 ± 0.4 13.6 ± 0.3 b n.d 15.3 ± 0.1 c
Sea buckthorn n.d n.d n.d 14.3 ± 0.4 a n.d n.d n.d 15.4 ± 0.2 c n.d 13.4 ± 0.2 b
Blueberries n.d 9.2 ± 0.2 a n.d 14.2 ± 0.1 a n.d n.d 10.7 ± 0.21 12.4 ± 0.3 a n.d 12.3 ± 0.4 a
Experiment Design
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  1. Shepherd by-products;

  2. Raspberries by-products;

  3. Sea buckthorn by-products;

  4. Blueberry by-products; K–control.

 Bacillus pseudomycoides
LT 104		 Acinetobacter johnsonii LT 110
 Cronobacter sakazakii LT 106

1—Salmonella enterica Infantis LT 101; 2—Staphylococcus aureus LT 102; 3, E. coli (hemolytic) LT 103; 4—Bacillus pseudomycoides LT 104; 5—Aeromonas veronii LT 105; 6—Cronobacter sakazakii LT 106; 7—Hafnia alvei LT 107; 8—Enterococcus durans LT 108; 9—Kluyvera cryocrescens LT 109; 10—Acinetobacter johnsonii LT 110. The data expressed as mean values (n = 3) ± SD; SD, standard deviation. a–c The mean values within a column with different letters are significantly different (p ≤ 0.05); n.d, not determined.