Skip to main content
. 2020 Nov 19;9(11):1696. doi: 10.3390/foods9111696

Table 4.

Effect of chicory root extracts on maximum specific growth rate (µmax) of bacteria.

Bacterial Strain Extract Conc. (%) Extract
W WM70/30 WM50/50 WE
µmax (h−1)
Escherichia coli 0 0.204 ± 0.021 a 0.204 ± 0.021 a 0.204 ± 0.021 b 0.204 ± 0.021 c
1 0.238 ± 0.061 a C 0.200 ± 0.011 a C 0.323 ± 0.097 a B 0.486 ± 0.055 a A
2 0.231 ± 0.009 a B 0.134 ± 0.011 b C 0.248 ± 0.065 a,b A,B 0.345 ± 0.087 a,b A
5 0.100 ± 0.042 b B,C 0.064 ± 0.009 c C 0.131 ± 0.025 c B 0.259 ± 0.074 b,c A
Pseudomonas fluorescens 0 0.540 ± 0.021 a 0.540 ± 0.021 a 0.540 ± 0.021 a 0.540 ± 0.021 a
1 0.201 ± 0.007 b C 0.181 ± 0.009 b D 0.511 ± 0.071 a A 0.312 ± 0.007 b B
2 0.165 ± 0.002 c B 0.117 ± 0.012 c C 0.285 ± 0.069 b A 0.289 ± 0.021 b A
5 0.106 ± 0.001 d B 0.088 ± 0.007 d C 0.222 ± 0.052 b A 0.281± 0.062 b A
Bacillus subtilis 0 0.256 ± 0.052 a 0.256 ± 0.052 b 0.256 ± 0.052 d 0.256 ± 0.052 a
1 0.114 ± 0.003 b D 0.532 ± 0.023 a B 1.127 ± 0.040 a A 0.282 ± 0.028 a C
2 0.024 ± 0.006 c C 0.102 ± 0.020 c B 0.639 ± 0.028 b A 0.152 ± 0.064 a,b B
5 0.001 ± 0.001 d D 0.005 ± 0.001 d C 0.374 ± 0.029 c A 0.136 ± 0.061 b B
Staphylococcus aureus 0 0.460 ± 0.022 a 0.460 ± 0.022 c 0.460 ± 0.022 b 0.460 ± 0.022 a
1 0.117 ± 0.008 b D 0.840 ± 0.009 a B 1.457 ± 0.205 a A 0.292 ± 0.046 b C
2 0.115 ± 0.012 b D 0.610 ± 0.013 b B 1.360 ± 0.201 caA 0.223 ± 0.021 c C
5 0.064 ± 0.041 c D 0.464 ± 0.034 c A 0.294 ± 0.090 c B 0.169 ± 0.027 d C

Conc., concentration. W, water extract; WM 70/30, water–methanol (70/30, v/v) extract; WM 50/50, water–methanol (50/50, v/v) extract; WE, water–enzyme extract. Same superscript letter in one row indicates no statistically significant differences between extracts (p < 0.05); lowercase letters indicate statistical significance among different extract concentrations, and capital letters indicate the same concentration of different extracts (p < 0.05).