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. 2020 Nov 19;9(11):1696. doi: 10.3390/foods9111696

Table 1.

Microorganisms used in the study. NCAIM, National Collection of Agricultural and Industrial Microorganisms; ATCC, American Type Culture Collection.

Bacterial Strain Source Accession Number
Gram-positive bacteria
Bacillus subtilis NCAIM 01644
Staphylococcus aureus ATCC 10536
Gram-negative bacteria
Pseudomonas fluorescens ATCC 13525
Escherichia coli ATCC 10536
Fungi
Candida albicans ATCC 10231
Aspergillus niger ATCC 16404